2 cups small elbow macaroni

1/2 cup bottled thick and chunky salsa verde (medium heat)
1 cup (packed) fresh cilantro leaves
3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided
4 teaspoons all purpose flour

1 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon (scant) ground cloves

1 cup large corn chips

2 cup s small elbow macaroni 1/2 cup bottled thick and chunky salsa verde (medium heat) 1 cup (packed) fresh cilantro leaves 3 cup s (packed) coarsely grated sharp cheddar cheese (12 ounces), divided 4 teaspoons all purpose flour 1 cup whole milk 3/4 cup heavy whipping cream 1/4 teaspoon (scant) ground cloves 1 cup large corn chips

Preheat oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.

Meanwhile, blend salsa and cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat.

Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.

Spread half of macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes.