📖 Instructions

1. Prepare the vegetables: Dice 1 medium onion and mince 2 cloves of garlic. Set aside. It is important to dice and mince properly, as large chunks are not favorable.
2. Sauté the aromatics: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Make sure you stir constantly so that the garlic doesnt burn.
3. Add the chili ingredients: Stir in 1 (15-ounce) can of diced tomatoes, 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (15-ounce) can of black beans (drained and rinsed), 1 cup of frozen corn, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste. Stir well to combine.
4. Simmer the chili: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally. This allows the flavors to meld together nicely.
5. Cook the pasta: While the chili is simmering, cook 1 pound of elbow macaroni according to package directions until al dente. Drain well. Dont overcook the pasta; it will continue to cook in the oven.
6. Make the cheese sauce: In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the cheese sauce.
7. Add the milk: Gradually whisk in 3 cups of milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes. Keep stirring, no lumps allowed!!
8. Melt the cheese: Remove the saucepan from the heat and stir in 4 cups of shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. If you like, you can add a pinch of garlic powder for even more flavor.
9. Combine everything: Add the cooked macaroni to the cheese sauce and stir to coat. Pour the macaroni and cheese mixture into the pot with the chili. Stir well to combine.
10. Assemble the casserole (for baking immediately): Pour the chili mac and cheese into a greased 9x13-inch baking dish. Top with an additional 1 cup of shredded cheddar cheese (optional).
11. Bake (for baking immediately): Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
12. Assemble the casserole (for freezing): Pour the chili mac and cheese into a greased 9x13-inch baking dish. Let it cool completely.
13. Freeze: Cover the casserole tightly with plastic wrap, then with aluminum foil. Freeze for up to 3 months.
14. Bake from frozen: When ready to bake, preheat the oven to 375°F (190°C). Remove the plastic wrap and cover the casserole with aluminum foil. Bake for 60-75 minutes, or until heated through. Remove the foil during the last 15 minutes to allow the cheese to melt and brown.
15. Bake from thawed: If you prefer to thaw the casserole overnight in the refrigerator, reduce the baking time to 30-40 minutes.