Bring a large pot of water to a rolling boil for the macaroni. Once boiling, add the macaroni and cook for 7-10 minutes until al dente. Drain the macaroni in a colander.

While the macaroni cooks, melt 2 Tbsp butter in a saucepot over medium heat. Stir in 2 Tbsp all-purpose flour and cook for about 2 minutes to create a roux.

Gradually whisk 2 cups whole milk into the roux. Continue to whisk and cook over medium heat until the milk begins to simmer and thickens to a cream-like consistency.

Remove from heat. Stir in 8 oz. shredded Monterey Jack cheese, one handful at a time, until fully melted and smooth.

Drain the 4oz. cans of diced green chiles and stir them into the cheese sauce along with 1/2 tsp ground cumin, 1/8 tsp crushed red pepper, and 1/4 tsp salt. Taste and adjust seasoning as needed.

Combine the cooked and drained macaroni with the green chile cheese sauce. Serve hot immediately.