Cheesy Chili Mac

Course Soups and Stews Prep Time 1h Total Time 1 1/2h

Ingredients in this Recipe

1 (12 ounce) can evaporated milk
1 (28 ounce) can whole peeled tomatoes packed in juice, roughly chopped, juice reserved
1 1/2 pounds fresh ground chuck
1 large onion, finely chopped (about 1 1/2 cups)
1 pound elbow macaroni
1 pound grated Cheddar or Jack cheese
1 red bell pepper, diced (about 3/4 cup)
1 tablespoon ground cumin
1/4 cup hot sauce (like Frank's)
2 (15 ounce) cans kidney beans, rinsed and drained
2 tablespoon vegetable oil
2 tablespoons chopped cilantro leaves or scallion greens for garnish
2 teaspoons dried oregano
3 medium cloves garlic, microplaned (about 3 teaspoons)
3 tablespoons chili powder
4 ounces finely grated Parmigiano Reggiano (about 2 cups)
4 tablespoons butter
Kosher salt and freshly ground black pepper

See Full Recipe at Serious Eats