Church Supper Chili Mac And Cheese

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Chili nation, jane and michael stern

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Steps

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Make the macaroni and cheese: bring a big pot of water to a boil.

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Add salt and cook macaroni 5-8 minutes , until just tender.

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Drain.

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Preheat oven to 350.

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Butter a 2 to 3 quart casserole.

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Melt the butter in a saucepan.

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Sprinkle in the flour , stirring constantly.

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Heat the milk to just below boiling and stir it into the flour-butter mixture , stirring constantly until thickened.

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Add in the salt and mustard.

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In a big bowl , combine the macaroni , white sauce , and cheese , stirring just enough to blend.

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Pour the mixture into the casserole and bake for 30 minutes.

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Make the chili: in a skillet , saute the onion and garlic in the oil until soft.

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Add in the beef.

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Cook until browned , breaking up any clumps.

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Drain excess fat.

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Add in the barbecue sauce , chili powder , cumin , salt , pepper , and worcestershire sauce.

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Simmer 15 minutes.

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Add as much crushed tomatoes as needed to keep the chili loose.

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Serve the chili in broad , shallow bowls atop the macaroni and cheese.

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Ingredients

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elbow macaroni, butter, all-purpose flour, milk, salt, dry mustard, cheddar cheese, onion, garlic cloves, vegetable oil, ground chuck, barbecue sauce, chili powder, ground cumin, fresh ground black pepper, worcestershire sauce, crushed tomatoes