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1
Heat a drizzle of oil in a small skillet over med-high heat.
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2
Add 1/2 pound of the beef and break it into crumbles as it browns.
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3
Add the onion, garlic, chile powder, coriander, cumin, salt, and pepper, and cook to soften the onion, about 5 minutes.
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4
Add the tomato paste, stir a minute, then deglaze pan with beer or stock.
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5
Bring a medium saucepan of water to a boil.
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6
Salt the water and cook the macaroni to al dente.
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7
While the pasta is cooking, in a second small saucepan, melt the butter over medium heat.
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8
Whisk in the flour and cook for 1 minute.
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9
Whisk in the milk and bring up to a bubble.
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10
Simmer until the sauce has thickened, about 2 minutes.
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11
Stir in the shredded cheese until melted.
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12
Drain the pasta and toss with the cheese sauce, then fold in the chili; keep warm.
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13
Heat a grill pan or griddle over med-high heat.
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14
In a large bowl, combine the remaining 1 1/2 lb beef and the Worcestershire sauce; season with salt and pepper and mix thoroughly.
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15
Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking.
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16
Drizzle the patties with a little oil.
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17
Cook the burgers, flipping once, 10 minutes for medium.
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18
Place the burgers on the roll bottoms and top with chili mac.
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19
Set the roll tops in place.
