• Preheat oven to 325° Fahrenheit. Spray baking dish with cooking spray or grease with butter and set aside.
• Add shredded cheddar cheese and shredded monterey jack cheese to large mixing bowl. Toss cheeses together until well blended, then divide mixture between 3 small bowls. Place 3 cups of cheese mixture in one bowl, 1 ½ cups of cheese mixture in second bowl, and remaining 1 ½ cups of cheese mixture in third bowl. Set bowls aside.

For the Pasta

• Fill large pot with water and place on stovetop over high heat. Bring water to boil, then add 1 tablespoon salt and stir to incorporate.
• When water begins to boil again, add dry elbow pasta and stir to incorporate. Cook pasta 1 minute less than indicated on package instructions.
• Once pasta is cooked to al dente, pour pasta and water into colander and drain well. Set drained pasta aside.

For the Cheese Sauce

• Heat large saucepan over medium heat. When pan is warm, add butter and let melt completely.
• When butter is melted, sprinkle in all-purpose flour and whisk to combine. Cook mixture 1 minute, whisking frequently, until lightly browned.
• Remove saucepan from heat. Slowly add 2 cups of half and half to saucepan, whisking constantly while adding, until mixture is smooth. Once smooth, pour in whole milk and remaining half and half. Whisk until mixture is fully combined and smooth.
• Return saucepan to medium heat. Simmer, whisking frequently, until mixture has thickened to creamy soup-like consistency.
• Remove saucepan from heat. Add salt, pepper, and paprika, and whisk to incorporate. Add 3 cups shredded cheese blend in increments, whisking until smooth between each increment. Repeat until all cheese has been added and completely melted, and mixture is completely smooth.
• Add drained chile peppers and stir to incorporate.

For the Green Chili Mac and Cheese

• Transfer cheese sauce to large mixing bowl and add drained pasta. Gently stir until pasta and sauce are fully combined.
• Transfer 50% of pasta mixture to prepared baking dish and spread pasta out into one even layer. Top pasta with 1 ½ cups shredded cheese blend, making sure to spread cheese out evenly across top of pasta layer.
• Add remaining 50% of pasta mixture to baking dish and spread pasta out to cover shredded cheese completely. Top pasta layer with remaining 1 ½ cups shredded cheese blend.
• Place baking dish in preheated oven and bake 15 minutes or until top layer of cheese is fully melted and lightly golden brown.
• Carefully remove baking dish from oven and divide into preferred portions. Garnish with finely chopped cilantro if desired and serve warm.