Not your mother's mac and cheese...

Mind you, there is nothing wrong with your mom's mac and cheese.  But here is a variation that is dangerously delicious:  Adjust recipe for number of people.  I have no amounts here, that is how I cook when the recipe is my own.  Sorry.  I make enough for around three people.

Macaroni, ziti, or some other short pasta
One chile poblano
Cream
Chicken consomé powder or cube
Manchego, Chihuahua or Monterrey Jack cheese

Cook the pasta and drain well.  Pour into a baking dish.

Prepare the chile: if you live in an area where you can find frozen chile poblano, go for it.  They are already charred and ready to use.  If you have to buy a fresh chile poblano, notice the stem end.  If the stem is sunk into the chile with a big indentation around it, avoid this chile because it will be hot.  Hunt for a chile with the stem end minus the indentation.

Char the chile over a direct flame until the skin is blackened and splitting.  Put the chile into a plastic bag in order to sweat it, ten to fifteen minutes.  Strip off the skin as well as you can, cut off the stem end, and remove the seeds and veins.  Be careful not to touch your face; you can use rubber gloves or you can oil your hands in order to avoid the chile's heat.  Poblanos are not very powerful but they are uncomfortable when rubbed into your eyes!

If using a frozen poblano, just thaw out, remove the stem end, seeds, and veins.

Put the chile into the blender with cream and chicken consomé powder or a crumbled cube; I use half a cube for a three-serving amount.  Add the cream and chile mixture to the macaroni and stir well.  Cover the macaroni with grated cheese and pop into the oven until the cheese is melted and beginning to brown.

If the chile poblano makes your eyes burn or makes you cough as you remove the seeds and veins, it may be too hot unless you really enjoy heat.  It can be toned down by the salt in the dish, or by letting it soak a while in salty water.  Dry and proceed to blend.  If you pay attention to the shape of the chile and the stem end, you should be okay.