Quick and Easy, Mac and Cheesy

1 lb. box of Macaroni - Cook according to directions on the box

1 1/2 cup chopped onions
1 tblsp minced garlic
½ cup Red peppers chopped
1- 10 oz. can of Rotel Diced Tomatoes and Green Chilies
¼ cup of flour
¼ cup of butter
4 cups of milk
1 tsp. Cayenne Pepper
Salt and Pepper to taste
1 ½ cup of Monterey Jack Cheese
1 ½ cup of Sharp Cheddar Cheese
1 ½ cup of Velveeta Cheese to mellow it all out
Sprinkle with crumbled Doritos or any crunchy topping you desire

Preheat oven to 375.
In a large saucepan cook the onion, the garlic, and the canned Rotel Diced tomatoes and chilies in the butter over moderate low heat, stirring, until the onions are softened.
Stir in the flour, and cook the mixture, stirring, for 3 minutes.
Add the milk and whisk to keep from clumping, bring everything to a boil.
Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
Cook the macaroni for 6 to 7 minutes according to directions on the package until it is el dente, drain it well, and in a large bowl combine it with the tomato and pepper mixture.
Save ½ cup of the Velveeta Cheese but stir in all the others cheeses and transfer the mixture to a buttered medium 9 x 13 shallow baking dish or pan.
Sprinkle the mixture evenly with the remaining cheeses or Doritos (or whatever crunchy topping you desire) over the macaroni mixture, and bake the macaroni and cheese in the middle of preheated oven.
Bake for 20 to 25 minutes, or until it is golden and bubbling.

Serves 8.