Recipe from The Food Lab

Lorem Ipsum (but it's gonna be good).

Leaving the placeholder because it's accurate. Definitely a great comfort food. I like it a bit spicier so I added some extra chili powder, but do as you will, it's your food. Don't listen to mom, play with it.

Chili Mac & Cheese

6 tbsp Butter
1 Onion
1 clove Garlic
1/2 tsp Oregano
2 chipotle Chiles
2 tbsp Chili Powder
1 1/2 tsp Cumin
1/4 cup Tomato Paste
1 lb Ground Beef
14 oz Whole Tomatoes
15 oz Red Kidney Beans
1 cup Chicken Stock
1 lb Macaroni
12 oz Evaporated Milk
2 Eggs
1 tsp Hot Sauce
1 tsp Ground Mustard
8 oz Cheese (Cheddar/American)
16 oz Cheese (Sharp)
1 tbsp Cornstarch
1/2 cup Parmigiano-Reggiano
2 tbsp fresh chopped Parsley
6 strips Bacon
2 Jalapeños

Fry bacon and dice. Mix rendered fat in with butter. Using 2 tbsp of the butter/fat mixture fry the onion, garlic, oregano, and a pinch of salt over medium heat until the onion is golden brown. Add diced chipotles, chili powder, and cumin until fragrent. Add the ground beef and cook, breaking apart chunks until no longer pink (don't fry).

Add tomatoes, kidney beans, and stock. Bring to a boil and simmer until chili is thickened a bit,  about 30 minutes. Cook the macaroni in salted water until pasta is al dente.

Whisk together milk, eggs, hot sauce, and mustard. Mix Cheddar and sharp cheese with cornstarch and toss together. Preheat broiler oven to 350F. Add remaining butter/fat to cooked pasta and stir until melted (in a pot on medium heat). Add the milk and cheese mixtures to pasta and stir constantly until the mixture is hot and creamy.

Add the chili to the mac and cheese. Transfer to a casserole dish, top with remaining cheese and bread crumbs and broil until browned. Top with parsley and serve.