Smoky Chipotle Chili Con Queso Mac

From Rachael Ray: 365 No Repeats
Coarse salt
1 pound penne rigate or cavatappi pasta
2 Tbsp vegetable oil
1 1/2 pounds ground beef sirloin
1 Tbsp ground cumin
1 Tbsp ground coriander
2 Tbsp ground chipotle powder
Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 C milk
2 1/2 C smoked Cheddar cheese, shredded
1 14oz can diced fire-roasted tomatoes, drained
4 scallions, chopped, for garnish
1/4 C fresh cilantro leaves, chopped
1/2 C fresh flat-leaf parsley leaves, chopped

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center.

While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the ground sirloin with cumin, coriander, ground chipotle powder, salt and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4-5 minutes. Add the onion, garlic, and jalapenos and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.

In a medium sauce pot, melt the butter and add the flour to it. Cook for 1-2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat. Stir in the tomatoes.

Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the ground sirloin skillet and all of the cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to lightly brown. Garnish with chopped scallions.