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Chili Mac and Cheese




Source of Recipe


Joan Aquino


Recipe Introduction


2006 2nd place best casserole
appearance: 8/8 (nice); texture: 6/8; filling: 7/8; flavor: 13/16


Recipe Link: http://www.picturetrail.com/sfx/album/view/2687616

List of Ingredients




6 T butter
¼ cup flour
1 cup each milk, half and half
½ t. onion salt
½ t. Tabasco
½ heavy cream
8 oz. sharp cheddar cheese
4 oz. Velveeta cheese
8 oz. small shell macaroni
2 lbs. lean hamburger
2 cups chopped onions
3 T minced garlic
4 T chili powder
1 t. oregano
1 t. cumin
15 oz. tomato sauce
freshly ground pepper
3 sliced scallions
16 Ritz cracker
¼ cup ea chopped grape tomatoes, sliced black olives
1 cup Cheese-Its
chopped cilantro



Recipe



1. Make chili: sauté hamburger until pink; drain fat.
2. Add onions and garlic and cook till soft.
3. Add chili powder, oregano, cumin and tomato sauce and simmer till slightly reduced.
4. To make macaroni: In a heavy saucepan over low heat melt butter.
5. Add flour, stir 3 minutes or until roux is frothy and taste of raw flour is gone.
6. Gradually stir in the 2 cups of warmed mixed milk and ½ and ½ into the roux.
7. Turn up heat; stir until sauce is just at boiling point.
8. Turn down heat; let simmer a few minutes. Add pepper and Tabasco sauce.
9. Stir in heavy cream; simmer briefly or until flavors are blended.
10. Stir in of the cheese into simmering sauce until melted;
11. combine cheese sauce with macaroni; pour into a greased 2-quart dish.
12. Spray baking dish with Pam; spread 1 cup of chili on bottom
13. Spread mac and cheese and top with 1 cup more chili
14. Crush Ritz crackers and Cheese-Its together and sprinkle over chili. Dot with butter.
15. Bake in a pre-heated 350° F. oven 30 minutes or until bubbly and light golden brown.
16. Remove from oven. Garnish with scallions, tomatoes, olives and cilantro.