Hoping for some help with a recipe for chile macaroni and cheese! Went to Washington, DC for a short trip. No Chowhound worthy food (too busy seeing friends and sightseeing), but we did stop for a quick dinner one night at the Thunder Grill in Union Station. The restaurant is your typical "upscale" corporate at-least-it's-not-a-food-court restaurant, but my husband really did like his chile macaroni and cheese.
The side dish was nice and cheesy, creamy and with a nice punch from chiles. The chiles could be tasted but not seen, so they weren't just chopped up and put in.
Also, I've made Martha Stewart's mac and cheese a few times. While it's fine (I especially like the bread topping), it doesn't seem creamy enough to me. Any suggestions?