Spicy mac & cheese based on @immaculatebites recipe. Check out her site for the original—I made adjustments which is reflected below: Ingredients:
2 boxes macaroni
3 tablespoons unsalted butter 2 tablespoons flour 12-ounce can evaporated milk 1 cup half and half 1 tbsp onion powder 2 tbsp garlic powder 1 tbsp garlic seasoning 
1 tbsp cayenne pepper 1 tbsp paprika 1 tsp smoked paprika Salt and pepper, to taste 1⁄2 cup Monterey jack cheese, grated 1⁄2 cup mozzarella cheese, grated 1⁄2 cup mild cheddar cheese, grated Instructions 1. Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter. Cook for about a minute to get rid of the flour taste. 2. Slowly add the evaporated milk a little at a time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the mixture thickens slightly. 3. Add seasonings 4. Bring to a simmer and let it simmer gently for about 2 minutes. 5. Stir in the cheeses (reserve some as toppings later), and continue stirring until everything’s melted, evenly combined, and smooth. Add salt and pepper to taste. 6. Cook macaroni according to the package directions. Drain. 7. Add the cooked pasta to the pot, and stir to incorporate evenly. 8. Transfer the pasta mixture to a pan or a lightly greased 2-quart baking dish; top with the remaining cheese. 9. Bake at 375F° for 20 minutes or until golden and bubbly Bread crumb topping 1. Place a small skillet on medium heat with 2 tablespoons butter, then toss in 1 teaspoon minced garlic, stir for about 30 seconds and throw in bread crumbs (I used Italian breadcrumbs this time). Sauté for about 3-4 minutes or until fragrant. 2. Lightly season with salt and pepper, if desired. Then top the mac and cheese with the bread crumbs and bake until light crispy. This is the 3rd time I post her recipe because I love it so much and it’s always a hit at the function. PS—Yes, this was from all the way back in Friendsgiving🤣 #HayComidaEnLaCasa