Chili Mac Cheese Recipe The Ultimate Comfort Food - EPPYC

Ingredients

• 1 tablespoon olive oil (15 ml)
• 1 pound ground beef (450g), preferably 80/20 blend
• 1 medium yellow onion, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 1 green bell pepper, chopped (approx. 1 cup)
• 1 (15 ounce) can diced tomatoes, undrained (425g)
• 1 (15 ounce) can kidney beans, drained and rinsed (425g)
• 1 (15 ounce) can pinto beans, drained and rinsed (425g)
• 1 (6 ounce) can tomato paste (170g)
• 1 cup beef broth (240 ml)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper to taste
• 1 pound elbow macaroni (450g)
• 1/2 cup (1 stick) unsalted butter (113g)
• 1/2 cup all-purpose flour (60g)
• 3 cups whole milk (720ml)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but highly recommended!)
• 4 cups shredded cheddar cheese (approx. 400g), divided
• 2 cups shredded Monterey Jack cheese (approx. 200g), divided
• Shredded cheddar cheese (for topping, optional)
• Chopped green onions (for topping, optional)
• Sour cream (for topping, optional)