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)

Instructions:

  1. Brown the ground beef in the Dutch oven. Drain off any excess fat.
  2. Add the onion and bell pepper to the beef and sauté until softened.
  3. Stir in the garlic, diced tomatoes, kidney beans, pinto beans, tomato paste, beef broth, chili powder, cumin, paprika, and cayenne pepper (if using). Season with salt and pepper.
  4. Bring the chili to a simmer, then reduce heat and cook, uncovered, for at least 20 minutes, or up to an hour for deeper flavor, stirring occasionally.
  5. Cook the macaroni according to package directions until al dente. Drain and set aside.
  6. Melt the butter in the large saucepan over medium heat.
  7. Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms (a roux).
  8. Gradually whisk in the milk, stirring constantly to prevent lumps.
  9. Bring the sauce to a simmer, stirring constantly, until thickened.
  10. Remove from heat and stir in the salt, pepper, and nutmeg (if using).
  11. Add 3 cups of the cheddar cheese and 1 cup of the Monterey Jack cheese and stir until melted and smooth.
  12. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  13. Pour the mac and cheese into the Dutch oven with the chili. Gently stir to combine.
  14. Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
  15. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly (optional step for extra cheesy goodness!).
  16. Garnish with shredded cheese, chopped green onions, and a dollop of sour cream (if desired).