Cheesy Chili Mac

Ingredients

• 2 tablespoon vegetable oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 3 medium cloves garlic, microplaned
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 1/2 pounds fresh ground chuck
• 1 can whole peeled tomatoes packed in juice, roughly chopped, juice reserved
• 2 cans kidney beans, rinsed and drained
• 1/4 cup hot sauce, like Frank's
• Kosher salt and freshly ground black pepper
• 1 pound elbow macaroni
• 4 tablespoons butter
• 1 can evaporated milk
• 1 pound grated Cheddar or Jack cheese
• 4 ounces finely grated Parmigiano-Reggiano
• 2 tablespoons chopped cilantro leaves or scallion greens for garnish

Directions

1. Warm the vegetable oil in a large saucepan over high heat until it glints. Stir in the onion and red pepper, and cook, stirring often, until they begin to soften, about 2 minutes. Add the garlic, chili powder, cumin, and oregano, and stir steadily until the spices smell toasted and aromatic, about 1 minute. Add the beef, breaking it apart with a wooden spoon as it cooks, and continue until no pink remains, about 7 minutes. Stir in the tomatoes with their juice, the beans, and the hot sauce. Add salt and pepper to taste, then simmer until the chili has thickened, about 30 minutes.
2. While the chili simmers, move the oven rack to the middle position and heat the oven to 400 degrees F. Put the pasta in a large saucepan and add enough water to cover it by 2 inches. Stir in 1 tablespoon salt. Bring it to a boil over high heat, stirring now and then so the pasta does not clump together. When the water boils, cover the pot and take it off the heat. Leave it covered until the pasta is cooked through, using the package cooking time as your guide. Drain the pasta, then put it back in the pot. Add the butter and evaporated milk, and set the pot over low heat. Stir in half of the cheese until it has melted completely into the sauce.
3. Scrape the chili into the pot with the macaroni and stir until everything is evenly mixed. Taste and adjust with salt and pepper.
4. Spoon the mixture into a large casserole dish, or divide it between two smaller dishes. Scatter the remaining cheddar and the parmesan over the top. Bake until the edges are bubbling and the top is lightly browned, about 20 minutes. Take it out of the oven, let it stand for 10 minutes, then finish with scallions and/or cilantro and serve.