Ingredients:

  • 1 lb (450 g) ground beef (or turkey for a lighter option)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) diced tomatoes (with juices)
  • 1 can (8 oz / 227 g) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 8 oz (225 g) elbow macaroni
  • 2 cups (480 ml) whole milk
  • 2 cups (225 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded Monterey Jack cheese
  • 1/4 cup (30 g) cream cheese
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • 1/4 cup (30 g) grated Parmesan cheese (for topping)
  • 1/4 cup (15 g) chopped fresh cilantro or parsley (for garnish)

Instructions:

  1. Boil a large pot of salted water; cook elbow macaroni until al dente. Drain and set aside.
  2. In a skillet, heat a little oil over medium heat; sauté onion until translucent.
  3. Add garlic, ground beef, salt, and pepper; cook until beef is browned.
  4. Stir in kidney beans, tomatoes, tomato sauce, chili powder, and cumin. Simmer for 10 minutes.
  5. In a saucepan, heat milk over medium heat; whisk in shredded cheddar, Monterey Jack, cream cheese, mustard powder, and cayenne until melted and smooth.
  6. In the casserole dish, mix the chili and cooked macaroni; pour cheese sauce over and stir to combine.
  7. Sprinkle Parmesan cheese on top; bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
  8. Garnish with cilantro or parsley and serve hot.