Beef Macaroni Chili & Cheese
Source of Recipe
Mimi's Archive
List of Ingredients
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsalted butter
3/4 cup cornflake crumbs
1/4 cup flour
4 cups milk
2 teaspoons salt
1/2 teaspoon pepper sauce
12 ounces shredded cheddar, divided
1 pound elbow macaroni
1 pound ground beef
1 onion, fine chopped
2 tablespoons tomato pasteRecipe
Preheat oven to 375ºF. Coat 13x9x2-inch baking dish with cooking spray. Bring large pot salted water to boil. In small bowl, mix chili powder and cumin. Melt butter in medium-size saucepan. Add cornflake crumbs, stirring to coat. Remove to waxed paper; reserve for topping. Wipe out saucepan.Shake flour and 1 cup milk in covered container until smooth. Combine remaining milk, salt, hot pepper sauce and 1 tbsp chili powder mixture in saucepan and bring to simmer.
Whisk flour-milk mixture into milk mixture in saucepan; cook, stirring, for 10 minutes or until thickened and smooth. Remove from heat. Stir in 2 cups of cheese. Cover and reserve. Cook macaroni in boiling water for about 8 minutes or until firm but tender; drain. Meanwhile, heat nonstick skillet over medium-high heat. Add beef and onion; cook, breaking of meat, for 6 minutes or until no longer pink. Carefully drain excess liquid from skillet.
Stir tomato paste and remaining chili powder mixture into meat mixture; cook, stirring, for 3 minutes. Remove from heat. Combine macaroni and cheese sauce in macaroni cooking pot. Spoon half of macaroni mixture into prepared baking dish. Spoon meat mixture over macaroni. Top with remaining macaroni. Sprinkle evenly with remaining cheese and reserved corn flake crumbs. Bake for 30 minutes or until bubbly and golden brown.
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