Chili Mac and Cheese Bake

Method

1. Preheat the oven to 200 °C. Bring the water to a boil in a 20 cm pot on high heat, about 10 min, then add the salt and pasta. Cook it 2 minutes less than the packet says and drain; it keeps cooking in the oven, so slightly underdone pasta won't turn mushy.

   Add in this stepWater (for the pasta) 1½ LSalt (for the pasta water) 1½ tspElbow macaroni or other short pasta 140 g

   high heat

2. Meanwhile heat the oil in a 24 cm frying pan on medium-high heat and cook the beef for 5 min, breaking it up, until browned. Add the onion and garlic and cook for 3 min more, until the onion softens.

   Add in this stepVegetable oil 1 tbspGround beef 200 gOnion, chopped 100 gGarlic cloves, minced 1

   medium-high heat

3. Add the chili powder, cumin and smoked paprika and stir for 30 seconds until fragrant, then add the tomatoes, black beans and a little salt and pepper. Simmer on low heat for 8 min, until thick enough that a spatula drawn across the pan leaves a trail; a runny chili makes a soggy bake.

   Add in this stepChili powder (American blend) 2 tspGround cumin ½ tspSmoked paprika ½ tspCanned crushed tomatoes 160 gCanned black beans, drained 120 gSalt to tasteBlack pepper to taste

   low heat

4. Melt the butter in a small 16 cm saucepan on medium heat, add the flour and stir for 1 min. Whisk in the milk a little at a time so no lumps form, then keep whisking for 4 min until it thickens enough to coat a spoon. Take it off the heat, stir in most of the cheddar until melted and season with salt and pepper.

   Add in this stepButter 20 gAll-purpose flour 2 tbspWhole milk 240 mlSharp cheddar, grated 70 gSalt to tasteBlack pepper to taste

   medium heat

5. Toss the drained pasta in the cheese sauce and spread it in a 15×20 cm baking dish. Spoon the chili over in dollops and swirl it in lightly for a marbled look. Scatter over the remaining cheddar, the mozzarella, the tortilla chips crushed by hand and the jalapeño.

   Add in this stepSharp cheddar, grated 30 gMozzarella, grated 40 gTortilla chips 20 gJalapeño, fresh or pickled, sliced 1

6. Bake in the oven preheated to 200°C for 14 min, until bubbling at the edges and the cheese is melted and golden.

   oven

7. Let it rest for 3 min so the sauce sets and it scoops neatly. Scatter with scallions and serve.

   Add in this stepScallions, sliced 2 tbsp