This grown-up version of mac ’n’ cheese rouses people with its fiery bite. You can kick this up a notch or two by adding both jalapeño and habanero chiles as a garnish. But you may need a fire extinguisher.

INGREDIENTS | SERVES 6

• 3 cups crushed taco chips
• 8 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 cup hot or mild salsa
• 2 cups shredded Cheddar cheese
• Salt and freshly ground black pepper to taste
• 4 ounces habanero cheese, cubed
• Jalapeño slices to taste
• Flour tortillas for serving

1. Preheat the oven to 350°F. Layer 2 cups taco chips on the bottom of a 2-quart heatproof dish.

2. Cook the macaroni in lightly salted water until al dente. Drain and set aside.

3. Meanwhile, melt the butter and whisk in the flour and milk, stirring for a few minutes until the mixture begins to thicken and is lump free. Stir in the salsa, Cheddar cheese, salt, and pepper.

4. Combine the pasta with the cheese sauce and spoon into the prepared dish. Top with the remaining chips, the habanero cheese, and jalapeño slices.

5. Bake for about 30 minutes or until the cheese is melted throughout. Serve with softened flour tortillas.

Nutrition

640 calories
32g fat
62g carbohydrates
25g protein
960mg sodium
3g fiber