I’ll probably take fire for calling this chili-mac because it doesn’t use elbows. The chili topping was very easy, a can of pinto beans and a can of tomato bits with green chilies. I added a fair amount of a general purpose chili powder and then just simmered it in a sauce pan for a little while. The cheese sauce is heaviest on Monterey jack but I used up the last of a Parmesan-Romano mix that I have been using on pizzas. I needed the shaker top jar to put my red pepper flakes into and it has nice big holes in the lid. There is a sprinkle of paprika on the pasta to ease the color transition form the cheese sauce to the chili.