- elbow macaroni - 1 lb.
- milk - 4 cups low fat (1%)
- unsalted butter - 8 tbsp, divided
- flour - 1/4 cup (blending flour preferred)
- shredded sharp cheddar cheese - 3 cups
- american cheese - 10 slices
- kosher salt - 1 tsp
- sweet chili sauce - 1/4 cup
- plain bread crumbs - 1/2 cup
Cook macaroni according to package instructions and strain. Set aside.
In a saucepan, heat the milk to a simmer, then set aside. In a large, heavy-bottomed saucepan, melt 4 Tbsp butter over medium heat. Add the flour and whisk constantly, until the mixture turns light brown in color, about 2 minutes.
While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
Return the saucepan to medium-high heat, add the cheeses, and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.
Stir in the salt, taste, and add more salt as desired. Remove from heat and stir in the sweet chilli sauce. Add cooked macaroni. Stir to coat.
In a small saucepan, melt the remaining 4 Tbsp butter over med heat and add in the bread crumbs. Stir to combine, and let them toast until they become fragrant, but be careful they don't burn. Top the chilli macaroni generously with the crumbs, and serve.