Prep ingredients for the macaroni salad per the instructions above.

Melt the cream cheese in a large skillet over very low heat. Stir in the refried beans, sour cream, taco seasonings, green chiles, ½ of the Monterey Jack and ½ of the cheddar cheese; cook until smooth and slightly melted. Spoon into a casserole dish and top with the remaining cheese. Bake for 25-30 minutes or until cheese is melted. Top with tomato and scallions. Serve with tortilla chips.

Cook pasta: In a pot of salted boiling water, cook the pasta according to the directions on the package; once cooked, drain completely and run under cold water to cool.

Make macaroni salad: In a bowl, mix together all of the ingredients. Taste and adjust the seasoning with salt and pepper or more mayo if needed. Refrigerate until you are ready to serve.

Toss the wings with garlic powder, oil, salt, and pepper.

Preheat a grill on medium heat. Grill the wings on all sides to get a nice crispy char to an internal temperature of 160℉ (71℃) using a thermometer. (Alternatively, use the oven. Cook the wings on a baking sheet in the oven until crispy to an internal temperature of 160℉ (71℃) using a thermometer.)

Toss the wings in buffalo sauce in a bowl.

Serve the wings with dip and chips, macaroni salad, and iced tea.