Chili Mac and Cheese

Ingredients

• 2 cups uncooked elbow pasta
• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 2 tomatoes, diced
• 1 pound ground beef
• 1 teaspoon black pepper
• 1 tablespoon chili powder
• 1 tablespoon kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 3 cups shredded cheese, either a Mexican cheese blend or cheddar
• 1 tablespoon yellow mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/2 cup breadcrumbs

Directions

1. Set the oven to 400 degrees F. Bring a roomy pot of salted water to a boil, then cook the pasta just to al dente. Drain it, cool it under cold running water, and put it aside for now.
2. Warm the oil over medium heat in a large oven-safe skillet, preferably 12-inch. Stir in the onions and cook until they relax and soften, 2 to 3 minutes. Add the tomatoes and continue cooking until they slump a bit and some moisture cooks away, 3 to 5 minutes.
3. Stir the ground beef into the onion and tomato mixture, along with the black pepper, 1 tablespoon chili powder, and 1 tablespoon salt. Cook it through, using a wooden spoon to crumble the meat as it browns, 5 to 8 minutes. Take the skillet off the heat.
4. For the cheese sauce, melt 2 tablespoons of butter in a saucepan set over medium heat. Sprinkle in the flour and cook, stirring now and then, until the mixture bubbles and turns lightly golden, 1 to 2 minutes.
5. Whisk the milk in gradually. The sauce may clump up and seem rough at the beginning, but as more milk goes in and you keep whisking, it will loosen into a smooth sauce.
6. After the milk has all been incorporated, bring the sauce to a simmer. Whisk often, making sure to reach the bottom of the pan so the sauce does not scorch.
7. Continue cooking until the sauce is lightly thickened and creamy-looking, 10 to 15 minutes. Pull it from the heat, then stir in the shredded cheese and mustard until the cheese is fully melted. Taste, then season with salt and pepper if it needs it.
8. Combine the cooked pasta, chili mixture, and cheese sauce, either right in the skillet if there is enough room or in a large bowl. Stir until everything is evenly mixed, then return it to the skillet you used for the chili. If the skillet is too small, move the mixture to a baking dish instead.
9. Melt the 2 tablespoons of butter, then stir it together with the breadcrumbs, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Scatter the breadcrumb mixture evenly across the surface of the chili mac and cheese.
10. Slide the chili mac and cheese into the oven and bake until the top is golden and the sauce is bubbling, about 20 minutes.
11. Refrigerate any leftovers for about a week. Warm single servings in the microwave, or heat a larger portion gently in a low oven. You can also freeze leftovers in individual portions for up to 3 months; thaw or rewarm them in the microwave or a low oven.