Macaroni and Cheese with Chiles   From Every Day with Rachael Ray November-December 2005 FOUR SERVINGS Prep Time: 10 min Cook Time: 20 min Salt 12 ounces elbow macaroni (3 cups) 2 1/2 cups milk 2 tablespoons unsalted butter 2 tablespoons cornstarch One 4-ounce can mild or hot chopped jalapeños or other green chiles, drained (1/2 cup) Two 8-ounce packages of mixed shredded cheeses, such as Wisconsin and Vermont cheddars, or American and Monterey Jack 1. Bring a large pot of water to a boil, add salt and stir in the pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in a colander and shake well. 2. Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl, mix together the remaining 1/2 cup of milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch slurry. Cook, stirring, until the milk returns to a boil. Stir in the chiles and then the cheeses, reserving a handful of cheese. Remove the pan from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the reserved cheese and broil until the top is golden. Serve hot. Sunday: Macaroni and Cheese with Chiles Monday: Ginger Salmon with Garlicky Butter Beans and Spinach Tuesday: Overstuffed Chicken Pita with Mushrooms and Wilted Arugula Wednesday: Grainy Mustard Steaks with Sweet Potatoes Thursday: Greek-Style Tuna Salad with Citrus Dressing Friday: Mango-Raspberry Parfaits Saturday: BLTs with Avocado and Spicy Mayo Your Shopping List

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