As a child growing up, I was a very picky eater. Butter, cheese, and a host of other delicious morsels were off limits to my palate. The only way mom could get me to eat mac and cheese was topping it with ketchup. However, with maturity, I am making up for lost tastes. This dish is a nod to the past with a tasty twist. Ingredients; 12 slices of thick sliced bacon 1 stick unsalted butter 2 cups heavy cream 2 cups sharp cheddar cheese 2 cups mild cheddar cheese 2 cups Mexican cheese blend 1/4 cup good quality Parmesan cheese 1 chunk Parmesan rind 1/2 cup diced green pepper 1/2 cup diced red pepper 1/2 cup diced mild Hatch chilies 1 jalapeno diced with seeds removed 1/2 cup sweet onion 3 thin sliced scallions (for topping) 2 tablespoons sun dried tomato paste 1 1/2 pounds of elbow macaroni Start by boiling macaroni in a large stock pot of water with the parmesan rind added. No salt is needed, the rind provides enough. Cook until al dente, drain, then sent aside.