Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

Ingredients

• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 green bell pepper, stemmed, seeded, chopped
• 3 medium garlic cloves, minced
• 3 tablespoons chili powder
• 1/2 teaspoon red pepper flakes
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 pound ground beef
• 1 can whole peeled tomatoes, roughly chopped, juice reserved
• 2 tablespoons hot sauce, like Frank's
• Freshly ground black pepper
• 1 pound elbow macaroni
• 4 French bread rolls
• 1 pound dry whole-milk mozzarella, grated

Directions

1. Heat the oven to 425 degrees F. Set a large pot of salted water over high heat and bring it to a boil. While that gets going, warm the olive oil in a large saucepan over high heat until it shimmers. Add the onion and green pepper, and cook, stirring often, until they soften, about 2 minutes. Stir in the garlic, chili powder, red pepper flakes, cumin, and oregano, and keep everything moving until the spices smell big and toasty, 30 seconds to 1 minute. Add the beef and cook, breaking it up often with a wooden spoon, until the pink is gone, about 7 minutes. Stir in the tomatoes with their juice and the hot sauce, then bring the mixture to a boil. Lower the heat so it simmers steadily, and cook until it thickens, about 30 minutes. Add salt and pepper to taste.
2. Cook the pasta in the boiling water according to the package directions. Drain it in a colander, then fold it into the chili mac. Cover it and keep it warm.
3. Cut the rolls horizontally in half. Arrange them cut-side up on a large baking sheet lined with aluminum foil. Scatter the grated cheese over the cut sides. Bake until the rolls are toasted and the cheese has melted, about 8 minutes.
4. Pile the chili mac onto the bottom halves of the rolls, then set the tops in place. Serve.