Church Supper Chili Mac And Cheese

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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 ½ 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, 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.