Do you remember American chop suey, a dish whose name has absolutely nothing to do with its contents? In the part of the country where I grew up, the mac-and-meat-sauce casserole found its way into every school cafeteria and church supper. It even followed me to sleepaway camp, thanks to a cook who got his kicks whipping up noodle dishes for 200. Here's a Rhode Island spin on the classic, featuring a spice mix that usually stars in the sauce that tops our state's famous hot weiners. If you live near me, look for the blue box of Harry's New York System Original Weiner Sauce (the dry spice blend) in your grocery store. If you don't, the recipe below makes enough for this dish and more, or substitute your favorite chili powder mixed with a bit of celery salt.