Grandma's Chili Mac

1. Preheat Oven & Cook Pasta

Preheat your oven to 375°F. Fill a large pot with water, add a generous pinch of kosher salt, and bring it to a boil. Cook 1 pound of elbow macaroni according to package instructions, usually about 7 to 9 minutes. Once done, drain the pasta in a colander and drizzle it with a bit of extra-virgin olive oil to prevent sticking.

2. Prepare Aromatic Base

In the same pot, heat 1 tablespoon of olive oil over medium heat. Add a finely chopped large onion, 1 minced large garlic clove, and 1 seeded and minced jalapeño. Season lightly with kosher salt and sauté for about 7 minutes until everything is soft and fragrant.

3. Brown the Beef

Add 1 pound of ground beef to the pot, breaking it up with a spoon as it cooks. Stir and cook the beef until it's browned and no pink remains, around 7 minutes.

4. Create Sauce

Sprinkle in 1 tablespoon of all-purpose flour and 1 tablespoon of chili powder, stirring to coat the meat evenly. Immediately add a 15-ounce can of diced tomatoes and 1 cup of half-and-half. Bring everything to a gentle simmer, letting the mixture thicken slightly for about 3 to 5 minutes.

5. Combine Pasta and Cheese

Remove the pot from heat and stir in the cooked pasta, 2 cups of shredded sharp cheddar cheese, and 1 cup of finely chopped scallions. Season with salt and freshly ground black pepper to taste.

6. Bake the Dish

Transfer the pasta mixture into a 2-quart baking dish or individual baking crocks. In a medium bowl, mix 1½ cups of panko bread crumbs with a drizzle of olive oil, then sprinkle this over the top of the pasta to create a golden, crispy crust. Bake in the preheated oven for about 20 minutes until the dish is bubbling and the top is beautifully golden.

7. Serve and Enjoy

Remove the Chili Mac from the oven and sprinkle with additional chopped scallions for a fresh, vibrant finish. Serve hot and enjoy the cozy, satisfying flavors of this dish.