The food lab better home cooking through science ( PDFDrive ) 899

minute Add the ground beef and cook, using a wooden spoon to break the meat into pieces and stirring frequently, until no longer pink (do not brown the beef), about 5 minutes Add the tomatoes, kidney beans, and stock season with salt and pepper, and stir to combine Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is lightly thickened, about 30 minutes Remove from the heat While the chili simmers, place the macaroni in a large pot and cover it with salted water by inches Add a large pinch of salt and bring to a boil over high heat, stirring occasionally to keep the pasta from sticking Cover the pot, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous Toss the American cheese and pound (four-fifths) of the cheddar with the cornstarch in a large bowl until thoroughly combined Adjust a broiler rack to 8 inches below the element and preheat the broiler to high When the pasta is cooked, drain it and return it to the pot Place it over low heat, add the remaining 6 tablespoons butter, and stir until melted Add the milk and cheese mixtures and cook, stirring constantly, until the cheese is completely melted and the mixture is hot and creamy Stir the chili into the macaroni and cheese Transfer to a large casserole dish (or two smaller ones) Top with the remaining cheddar and the Parmesan cheese Broil until browned and bubbly, about minutes Let rest for minutes, then top with the parsley and serve  ...browned and bubbly, about minutes Let rest for minutes, then top with the parsley and serve