Preheat your oven to 350°F / 175°C.
Spread 2 cups / 200g (7.1 oz) of the crushed taco chips evenly across the bottom of a 2-quart / 2-liter baking dish to create a crunchy base.
Cook the elbow macaroni in a large pot of generously salted boiling water according to package directions until it's al dente.
Drain well and set aside.
In a large saucepan over medium heat, melt the butter.
Whisk in the flour and cook for one minute to create a roux. Gradually pour in the milk while whisking continuously to prevent lumps.
Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
Remove the saucepan from the heat.
Stir in the salsa and the shredded Cheddar cheese until the cheese is completely melted and the sauce is smooth.
Season generously with salt and freshly ground black pepper to your liking.
Gently fold the cooked macaroni into the cheese sauce until every piece is coated.
Pour the macaroni and cheese mixture over the taco chip base in your prepared dish.
Sprinkle the top evenly with the remaining 1 cup / 100g (3.5 oz) of taco chips, the cubed habanero cheese, and as many jalapeño slices as you dare.
Bake for 25-30 minutes, or until the sauce is bubbly and the cheese on top is golden and melted.
Let it rest for a few minutes before serving warm with softened flour tortillas for scooping.
Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent your sauce from becoming perfectly smooth and creamy.
