1... 2..
1.
In a medium pot, bring 2 cups of water to a boil. Rinse Guajillo and Japones Chile, onion and garlic. Add to boiling water and lower heat to a slight simmer. Cook for 5 minutes.
2.
In another pot, bring water to a boil, add drizzle of oil, and chicken bouillon. Taste broth to ensure proper seasoning levels. Add macaroni. Lower heat to medium. Occasionally stir pasta, ensure there is plenty of water in pot. Continue to cook as per package instructions, pull pasta when al dente, slightly hard yet cooked.
3.
Strain pasta (save a little pasta water in separate container for later), set aside in container, drizzle with oil and toss to ensure pasta doesn't stick.
4.
Chili mixture should be strained, and blended in blender. Add salt and pepper to taste. Chicken Bouillon can be added as desired. In same pot used for boiling, rinse and return to stove.
5.
Over medium heat, add drizzle of oil, add sauce mixture and saute for 5 minutes on low-medium heat. Taste and adjust seasonings as desired. Sauce might "Splash" so using a cover is ideal. Red pepper flakes, paprika, anchillo chili pepper powder can be added for an extra kick.
6.
With sauce cooking, slowly add shredded cheese. Continue to mix and add as it melts and incorporates into sauce. Add pasta water from earlier to adjust consistency and thickness. Thinner vs thicker sauce.
7.
Adjust seasonings, and add pasta to cheese sauce. Slowly mix and incorporate mac into mixture.
8.
Remove from heat, garnish and serve.
