Chili Mac and Cheese (Print Version)

# Ingredients:

→ Chili

01 - 1 lb. ground beef (80% lean)
02 - 1 small onion, diced
03 - ½ cup bell pepper, diced
04 - 3 cloves garlic, diced
05 - 1.25 oz. packet chili seasoning mix
06 - 1 tablespoon tomato paste
07 - 8 oz. tomato sauce
08 - 14.5 oz. can diced tomatoes, undrained
09 - ½ cup chicken broth (substitute: beef broth)
10 - 1 (15 oz.) can kidney beans, drained

→ Mac and Cheese

11 - 2 cups macaroni, uncooked
12 - 2 tablespoons butter
13 - 2 tablespoons flour
14 - ½ cup heavy cream
15 - 1 cup milk
16 - ½ teaspoon mustard powder
17 - ¼ teaspoon onion powder
18 - ¼ teaspoon each: salt and pepper
19 - ½ teaspoon hot sauce
20 - 1 ½ cups cheddar cheese, shredded

→ For Baking

21 - 1 ½ cups cheddar cheese, shredded
22 - Fresh parsley, for garnish

# Instructions:

01 - Cook and crumble the ground beef in a large pot over medium-high heat for 2 minutes. Add the onions and cook for an additional 5 minutes until the beef is browned and onions are softened. Drain excess grease. Add the bell pepper and garlic and cook for 4 minutes until softened. Stir in the chili seasoning and tomato paste, cooking for 1 minute. Add tomato sauce, undrained diced tomatoes, and chicken broth. Stir to combine. Bring to a boil, then lower the heat to simmer partially covered. Allow the chili to thicken and concentrate as it cooks. Add the drained kidney beans during the last 10 minutes of cooking.
02 - Preheat oven to 400°F (200°C). Begin boiling salted water for the macaroni. Meanwhile, melt butter in a large Dutch oven over medium heat until it starts to foam. Stir in the flour and whisk continuously for 2 minutes. Gradually add heavy cream in small splashes, whisking constantly, followed by milk in the same manner. Bring to a boil, reduce to a simmer, and stir in hot sauce, mustard powder, onion powder, salt, and pepper. Lower the heat and gradually sprinkle in shredded cheddar cheese, stirring until smooth. Cook macaroni until just al dente according to package instructions, drain, and combine it with the cheese sauce.
03 - Add the prepared chili to the macaroni and cheese mixture. Use a silicone spatula to gently fold and combine. Adjust the ratio of chili to macaroni and cheese as preferred. Excess chili can be frozen for later use.
04 - Transfer the mixture to a baking dish and top with 1 ½ cups of shredded cheddar cheese. Bake uncovered at 400°F for 5 minutes or until the cheese is melted. Garnish with fresh parsley before serving.

# Notes:

01 - Shred cheese from a block for best texture and flavor.
02 - For a slightly different flavor profile, mix in Monterey Jack cheese with cheddar.
03 - Kidney beans can be swapped for black beans or omitted.
04 - Hot sauce enhances flavor without adding noticeable heat.
05 - Cornbread pairs excellently as a side dish.

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