Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 blend recommended)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups shredded cheddar cheese (sharp cheddar recommended)
  • 1 cup shredded Monterey Jack cheese
  • Sour cream (optional)
  • Chopped green onions (optional)
  • Shredded cheese (optional)

Instructions:

  1. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
  2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Stir in diced tomatoes, kidney beans, pinto beans, tomato sauce, chili powder, cumin, oregano, salt, pepper, and cayenne pepper (if using).
  5. Bring the chili to a simmer, then reduce heat to low, cover, and simmer for at least 15 minutes, stirring occasionally.
  6. While the chili simmers, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux.
  7. Slowly whisk in milk, a little at a time, until smooth and no lumps remain.
  8. Bring the sauce to a simmer, stirring constantly, until it thickens slightly.
  9. Remove the saucepan from the heat and stir in salt, pepper, cheddar cheese, and Monterey Jack cheese until melted and smooth.
  10. Add the cooked macaroni to the cheese sauce and stir to coat.
  11. Pour the chili into the mac and cheese and gently fold together.
  12. Serve hot, garnished with sour cream, chopped green onions, and/or extra shredded cheese, if desired.