Ingredients

• 1 lb dried macaroni
• 1/4 cup butter
• 1/4 cup all purpose flour
• 1 cup milk
• 1 cup cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes or hot sauce, to taste
• 2 cups spicy chili
• Sour cream for garnish
• Chopped jalapeño for garnish

Preparation

Cook the macaroni according to package directions and set aside.
In a small saucepan, gently heat milk and cream over medium heat. Do not let it come to a boil.
In a medium saucepan melt the butter over medium-high heat. Once the butter is melted and frothy, add the flour and whisk. Whisk constantly until the butter and flour mixture are totally combined and become a golden brown colour, about 2 to 3 minutes. This is called a roux.
Carefully pour your milk and cream into your roux, whisking constantly. Use extreme caution as the mixture will bubble up and you don’t want to burn yourself. Continue to whisk until the mixture is smooth and has thickened, another 1 to 2 minutes.
Add the shredded cheddar cheese and whisk until it has fully melted. Add the grated Parmesan and whisk until it has fully melted. Add the salt and pepper stirring constantly. Pour the cheese mixture over macaroni and stir thoroughly. Add the chili and stir to combine.
Serve immediately topped with sour cream and jalapeños or store in the refrigerator for up to 3 days.