Ingredients

• 500 gram Ground Beef
• 1 medium piece Onion
• 2 cloves Garlic
• 400 gram Canned Diced Tomatoes
• 400 gram, rinsed and drained Canned Kidney Beans
• 340 gram, drained Canned Corn
• 2 tablespoons Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 250 gram Elbow Macaroni
• 30 gram Butter
• 30 gram All-purpose Flour
• 500 ml Milk
• 200 gram Shredded Cheddar Cheese
• 100 gram Shredded Monterey Jack Cheese
• for garnish Sliced Green Onions
• for serving Sour Cream

Instructions

1. 1

   Preheat oven to 190°C (375°F). In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat.

2. 2

   Add the chopped onion and minced garlic to the skillet, cook until the onion is translucent, about 5 minutes.

3. 3

   Stir in the diced tomatoes, kidney beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Simmer over low heat for 10 minutes.

4. 4

   Meanwhile, cook the elbow macaroni according to package instructions until al dente. Drain.

5. 5

   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.

6. 6

   Gradually whisk in the milk until thickened. Remove from heat and stir in the cheddar and Monterey Jack cheeses until melted and the sauce is smooth.

7. 7

   In a large baking dish, combine the drained macaroni with the cheese sauce. Spread evenly.

8. 8

   Spread the chili mixture over the macaroni and cheese.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until bubbling and lightly golden on top.

10. 10

    Let rest for a few minutes before serving. Garnish with sliced green onions and a dollop of sour cream, if desired.