You would expect Grant Achatz's macaroni and cheese to have some chef tricks, but it doesn't. He uses a white sauce, elbow macaroni and cheddar cheese, just like the rest of us. His personal touch: a tablespoon of paprika (to enhance the color of the sauce) and lots of smoky, crisp bacon bits.
This quick stovetop mac and cheese is based on rajas con crema, a classic Mexican dish of roasted green chiles sauteed with onion and finished with cream. Canned green chiles make a fine shortcut in this case.
Cream cheese makes the sauce here especially rich and smooth. In addition to being made with gluten-free pasta, this mac and cheese is topped with crushed rice cereal instead of the usual bread crumb topping.