I tend to opt for green Tabasco on mine but that's just me. Don't think I've ever had a hot mac and cheese.
On the other hand, I did cook up some enchiladas using a homemade Chilhuacle Negro salsa the other night and, despite being rather on the mild side, it came out pretty well. Definitely got their deep, rich flavour coming through with its hints of cocoa and unsmoked tobacco. I wouldn't have it all the time but it was a very enjoyable variation on one of my favourite meals. Just wish I'd left out the coriander.