Macaroni and 3 cheeses with chilies to give it a nice kick (but not spicy)! I sometimes use mini lasagna noodles. I use a large deep aluminum foil pan. For topping, butter 2 slices of bread, cube them and place on top....sprinkle with Parmesan and paprika.
Cook macaroni according to package directions, drain, and set aside.
2.
Melt butter in large deep pan over medium heat. Stir in flour and cook 1 to 2 minutes, stirring constantly. Stir in salt, pepper & Dijon mustard. Remove from heat.
3.
Whisk in 4 cups milk and return to heat. Add cream cheese cubes and stir until it melts and thickens. Add Cheddar cheese and stir until it melts, then add chilies and remaining 1/2 cup milk.
4.
Add macaroni, stir and pour 1/2 into large baking pan. Sprinkle with Parmesan cheese, then remaining macaroni. Sprinkle with parsley and paprika. Cover with foil.
5.
Bake 30 minutes, then uncover and bake 20 minutes uncovered.
This is a good basic recipe. I made this a few nights ago with some very minor alterations: I used 2 fresh jalapenos, I used smashed up seasoned salad croutons for a topping, and I forgot the mustard. It was a little bland because of the omitted mustard and not enough peppers, but it was still great. I am going to make it again tonight with the mustard, about 5 or 6 peppers, and some diced ham. Should be great!