Church Supper Chili Mac and Cheese |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Chili Nation, Jane and Michael Stern Ingredients:
12 ounces elbow macaroni |
3 tablespoons butter |
3 tablespoons all-purpose flour |
1 cup milk |
1 teaspoon salt |
1 teaspoon dry mustard |
2 cups grated cheddar cheese |
1 cup chopped onion |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
1 lb ground chuck |
1 cup barbecue sauce |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 teaspoons worcestershire sauce |
1 cup crushed tomatoes |
Directions:
1. Make the macaroni and cheese: bring a big pot of water to a boil; add salt and cook macaroni 5-8 minutes, until just tender; drain.
2. Preheat oven to 350°; butter a 2 1/2 to 3 quart casserole.
3. Melt the butter in a saucepan; sprinkle in the flour, stirring constantly.
4. Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened; add in the salt and mustard.
5. In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
6. Pour the mixture into the casserole and bake for 30 minutes.
7. Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
8. Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
9. Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 15 minutes.
10. Add as much crushed tomatoes as needed to keep the chili loose.
11. Serve the chili in broad, shallow bowls atop the macaroni and cheese.
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