Ingredients:

  • 1 pound (450g) ground beef
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 (15 ounce / 425g) can kidney beans, rinsed and drained
  • 1 (15 ounce / 425g) can black beans, rinsed and drained
  • 1 (14.5 ounce / 411g) can diced tomatoes, undrained
  • 1 (8 ounce / 227g) can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound (450g) elbow macaroni pasta
  • 4 tablespoons (57g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710ml) milk (whole milk recommended for creaminess)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups (400g) shredded cheddar cheese, divided (sharp cheddar recommended)
  • ¼ cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Boil the elbow macaroni according to package directions until al dente. Drain and set aside.
  2. In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
  3. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. While the chili simmers, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  6. Remove the sauce from the heat and stir in the salt, pepper, and 3 cups of the shredded cheddar cheese until melted and smooth.
  7. Add the cooked pasta to the cheese sauce and stir to coat. Pour the chili mixture over the pasta and cheese sauce and stir to combine.
  8. Pour the chili mac and cheese into a greased 9x13 inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. (Alternatively, you can skip the baking and serve directly from the skillet/Dutch oven.)
  9. Garnish with chopped fresh parsley, if desired. Serve hot.