In a large pot of boiling water, cook macaroni according to package instructions. Drain well and set aside.
Heat avocado oil in a large sauce pot over medium heat. Cook chorizo until dry and crisp, making sure that the chorizo crumbles as it cooks.
While pork chorizo is featured in this recipe, ground beef or an ancestral beef/ bison blend (with organ meats) would also pair nicely.
Add in roasted hatch chilis and cook for about 3 minutes.
This dish has a medium level of heat. If you desire more heat, add in more roasted hatch green chilis!
Turn heat to medium-low and add in heavy cream. Simmer for 5 minutes.
In a small bowl, mix the 2 tbsp. cornstarch with ¼ c. water. Add this cornstarch slurry in. Cook for 4 more minutes or until sauce has sufficiently thickened.
Add in your cheese. Stir well to ensure the sauce is smooth and creamy.
At this point you can use desired amount of water to thin down the cheese sauce until you reach the ideal consistency for your mac and cheese.
Add the macaroni back in and heat the whole pot through until the macaroni is warmed.
If you are prepping this ahead of time, you can put it into a baking dish and top with crushed pork rinds and then bake as a casserole for about 20-25 minutes at 350 degrees F.
Serve in a big bowl, with optional toppings such as sour cream, crushed pork rinds or fried hatch green chilies.