1 (16 oz.) pkg. macaroni pasta
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
2 eggs, beaten
2 cups half & half (or heavy cream)
a few dollops dairy sour cream (perhaps 3/4 cup)
1/2 tsp. salt (I use jalapeno salt)
1/2 tsp. six pepper blend pepper (Tones)
2 cups grated Cheddar cheese (or as much as you want)
8 oz. Velveeta cheese, cubed (1/4 block)
1 (4 oz.) can diced chilies, drained (either mild or hot)
tortilla chips

Cook macaroni according to package directions, omitting salt. Drain well and set aside.

Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute. Add your beaten eggs, stirring constantly.

Gradually add half & half and dairy sour cream. Continue cooking and stirring until mixture is thickened and bubbly.

Stir in salt, pepper and cheeses, stirring until cheese is melted and mixture is smooth and creamy. Stir in can of drained diced chilies (two cans if you like!)

Stir macaroni into cheese sauce; let the cubes of Velveeta melt, so let the macaroni rest and melt covered for a few minutes.

While your doing this, get really good tortilla chips, add to a Ziploc style bag and crush. If you want it more of a powder, give it a whip in your Ninja!

Pour macaroni and cheese into lightly greased baking dish. Top with tortilla chips, if desired.

Bake at 350°F for 30 minutes.

Serve with tortilla chips, to scoop up the dish and a fresh fiesta salad lettuce of your choice with roasted corn (thawed from frozen, I like TJ's), black beans, red onion, avocado, jalapeno dressing or cilantro dressing, or El Torito's dressing or make your own lime juice Mexican vinaigrette.

Enjoy! Ole! It will be your favorite too!

Makes 4 to 6 servings.

Submitted by: Michelle Casey