1teaspoonNew Mexico Chile Powderor ancho chile pepper, or 2 - 3 shakes of hot sauce
3/4cupPepper Jack Cheesegrated
3/4cupAmerican cheesegrated or cut into chunks
In a large skillet, saute onion and garlic in oil for about 5 minutes. Add garlic and cook until fragrant. About 1 minute. Remove from heat and set aside.
Bring water and salt to a boil in a large saucepan. Add macaroni and cook according to package instructions. Reserve 1 cup of pasta cooking water before draining. Place the tomato bouillon in the cup of hot pasta water to dissolve.
Return drained pasta to the pan. Stir in reserved pasta water/bouillon, butter, tomato sauce, cheese and spices. Add onion and garlic mixture. Once the cheese is melted and pasta is well mixed, add the cider vinegar and stir.
If you'd like to take the additional time, remove the stovetop mac and cheese to an oven safe pan. Top with sliced tomatoes and sprinkle the tomatoes with a little more cheese. Broil until cheese is melted and just starting to brown.
Add more chile powder for more heat. Chile powder with an "e" is a single pepper blend and not to be confused with Chili, with an "i" powder which is a blend of several spices and used to season chili soup.