Church Supper Chili Mac and Cheese

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Preheat oven to 350°; butter a 2 ½ to 3 quart casserole.
  • Melt the butter in a saucepan; sprinkle in the flour, stirring constantly.
  • 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.
  • In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
  • Pour the mixture into the casserole and bake for 30 minutes.
  • Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
  • Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
  • Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 15 minutes.
  • Add as much crushed tomatoes as needed to keep the chili loose.
  • Serve the chili in broad, shallow bowls atop the macaroni and cheese.
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