Chili Macaroni and Cheese
Source of Recipe
Sunday Dinner
List of Ingredients
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsalted butter
3/4 cup cornflake crumbs
1/4 cup all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon hot-pepper sauce
12 ounces shredded Cheddar (3 cups)
1 pound elbow macaroni
1 pound ground beef
1 onion, finely chopped
2 tablespoons tomato paste
Recipe
1. Heat oven to 375 degrees F. Coat 13 x 9 x 2-inch baking dish with
cooking spray. Bring large pot salted water to boil. Mix chili
powder
and cumin.
2. Melt butter in medium-size saucepan. Add cornflake crumbs,
stirring
to coat. Scrape onto waxed paper; reserve for topping. (Wipe out
saucepan with paper toweling.)
3. Shake flour and 1 cup milk in covered container until smooth.
Combine
remaining milk, salt, hot-pepper sauce and 1 tablespoon chili powder
mixture in saucepan. Bring to simmering.
4. 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 the cheese. Cover.
5. Cook macaroni in boiling water for about 8 minutes or until firm
but
tender; drain.
6. Meanwhile, heat nonstick skillet over medium-high heat. Add beef
and
onion; cook, breaking up 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.
7. Combine macaroni and cheese sauce in macaroni cooking pot. Spoon
half
of mixture into prepared baking dish. Spoon meat mixture evenly over
top, spreading level. Top with remaining macaroni. Sprinkle evenly
with
remaining cheese and reserved cornflake crumbs.
8. Bake in 375 degree F oven for 30 minutes or until bubbly and
golden
brown. Makes 8 servings.
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