Chili Cheese Mac using Kenji’s recipe and cornstarch-cheese technique

I really made this post because of the cheese! I melted 4 cups of PRESHREDDED cheese into this recipe using Kenji's cornstarch method (https://www.seriouseats.com/how-to-use-cornstarch-and-evaporated-milk-to-make-stable-emulsion-cheese-sauce). I simply added cornstarch to my bag of cheese, tossed it around, and I got melty magic.

I totally bastardized Kenji's chili recipe (https://www.seriouseats.com/the-best-chili-recipe) using what I had around: ground beef instead of short ribs, carrots added for sweetness, tomato paste instead of crushed tomatoes, worcestershire sauce instead of soy sauce, red wine instead of vodka, chilis I had around versus what the recipe calls for… Honestly, a lot of substitutions, but I think Kenji would approve. I'm currently enjoying the subtle flavors as I type this out.

Like I said, the point of this post is really to thank Kenji for his awesome cornstarch method of melting preshredded cheese. I know this sub is also a fan of his other methods (sodium citrate), but I was sleeping on this simple technique.