Cook the pasta according to the package directions in a pot of water with 1 teaspoon salt. When cooked, drain the water, reserving 2 cups for the sauce.

Melt the butter in an extra-large pan, add the chiles, and cook until they wilt. Add 1/3 cup of flour and stir to make a roux. Add more flour, if necessary, to make a paste. Cook, constantly stirring, until the flour lightly browns. Whisk in the milk, stirring until the sauce thickens.

Stir in the black peppers, mustard powder, and cayenne pepper. Add the Velveeta cubes and stir to melt them. Add the pepper jack and cheddar a little at a time while stirring.

Then add some pasta water to thin the sauce. Pour in the cooked pasta and mix. Again add pasta water (if needed) to make the macaroni easy to stir.

Taste the sauce and add salt if needed. Pour the pasta into a 9 x 13-inch dish coated with cooking spray.

Place the cereal, salt, and cayenne pepper into a resealable bag. Squeeze out the air and seal. Use a rolling pin to crush it into crumbs.

Add the butter and squeeze the bag to mix it with the crumbs. Spoon the topping evenly over the macaroni.

Bake for 25-30 minutes or until the topping is lightly browned. If the topping starts to brown too much, add a sheet of aluminum foil (sprayed with cooking spray) to the top.