Chili Macaroni Cheese
Ingredients| 2 tbsp chili powder 1 tbsp ground cumin 1 tbsp unsalted butter 3/4 cup cornflake crumbs 1/4 cup all-purpose flour 4 cup milk 2 tsp salt 1/2 tsp hot pepper sauce 12 oz cheddar cheese -- shredded 1 lb elbow macaroni 1 lb ground beef 1 onion -- finely chopped 2 tbsp tomato paste |
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Heat oven to 375. Coat 13x9x2-inch baking dish with cooking spray.
Bring large pot salted water to boil. Mix chili powder and cumin.
Melt butter in medium-size saucepan. Addcornflake crumbs, stirring to
coat. Scrape onto waxed paper; reserve for topping. (Wipe out
saucepan with paper toweling).
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. Bring to simmering.
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.
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 ofmeat, 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 mixture into prepared baking dish. Spoon meat mixture into
prepared baking dish. Spoon meat mixture evenly over top, spreading
level. Top with remaining macaroni. Sprinkle evenly with remaining
cheese and reserved corn flake crumbs. Bake in 375 oven for 30
minutes or until bubbly and golden brown.
Recipe By : Family Circle 9/17/96
From: Carol Taillon <[email protected]: Thu, 31 Oct 1996 16:26:02
~0500 (
Servings:
8
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