Chili Mac and Cheese

Ingredients:

• 2 cups (220 g) pasta
• 2 tablespoons of vegetable oil
• 1 small red onion, chopped
• 3 cloves garlic, crushed
• Half a red bell pepper, chopped
• 220 g lean ground beef
• 2 tsp chili powder
• 1.5 tsp cumin
• 1 teaspoon paprika
• 0.5 tsp dried oregano
• 1 can (425g) kidney beans, drained
• 1 can (400g) canned chopped tomatoes, discard liquid
• 2 tbsp tomato paste
• 2 tablespoons butter
• 2 tbsp. premium flour
• 2 cups of milk
• 110 g of cream cheese
• 2 cups grated sharp cheddar + extra for serving
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 3 green onions, chopped
• Corn chips, for serving

Preparation:

1. Bring a large pot of water to a boil. Add a pinch of salt, then add the pasta. Cook until al dente according to the package directions. Drain and set the pasta aside while you prepare the sauce.
2. Heat vegetable oil in a medium saucepan over medium heat. Add the red onion and cook, covered, until softened, a couple of minutes. Add the garlic and bell pepper and cook for another 2-5 minutes, being careful not to brown the garlic. Add the ground beef, season with salt and pepper, and cook, stirring and breaking it up, until darkened. Add the chili powder, cumin, paprika, and oregano and cook until fragrant. Add the beans with their liquid, tomatoes with their juices, and tomato paste; simmer for 5-10 minutes.
3. In a separate saucepan, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Stir in the milk, increase the heat to high, and bring the sauce to a simmer; cook, whisking, until thickened. Remove from the heat and stir in the cream cheese, cheddar, mustard, Worcestershire sauce, and a pinch of salt and black pepper. Add the macaroni to the cheese sauce and toss to coat evenly.
4. Mix the chili with the macaroni and cheese. Transfer to a serving bowl and top with grated cheddar and green onions. Serve with tortilla chips.