Church Supper Chili Mac and Cheese

Chili Nation, Jane and Michael Stern

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• Macaroni and Cheese

• 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

• Chili

• 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 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, 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.