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 2 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 1 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