↞ recipe box start page
Category: Chili
Prep Time: Cook Time: Total Time:
For the Macaroni and Cheese
12 oz elbow macaroni
3 tbsp butter
3 tbsp flour
1 cup milk
1 tsp salt and dry mustard
2 cups grated Cheddar cheese
For the Chili
1 cup chopped onion
2 garlic cloves, minced
2 tbsp vegetable oil
1 lb ground chuck
1 cup barbecue sauce
2 tbsp chili powder
1 tsp ground cumin and salt
1/2 tsp freshly ground black pepper
2 tsp Worcestershire sauce
Up to 1 cup crushed tomatoes
Make the macaroni and cheese: Preheat the oven to 350. Bring a large pot of water to boil. Add salt and cook macaroni 5 to 8 minutes, until just tender. Drain. Butter a 2 1/2- to 3-quart casserole. Melt the butter in a heavy-bottomed 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 the salt and mustard. In a large bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend it. Pour the mixture into the casserole and bake for 30 minutes.
Make the chili: In a heavy skillet, saute the onions and garlic in the oil until soft. Add the beef and cook until browned, breaking up any clumps. Drain any excess fat. Add the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce. Simmer for 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.
view more member recipes
CHILI MAC AND CHEESE
view my recipes
print
save
Category: Chili
Prep Time: Cook Time: Total Time:
For the Macaroni and Cheese
12 oz elbow macaroni
3 tbsp butter
3 tbsp flour
1 cup milk
1 tsp salt and dry mustard
2 cups grated Cheddar cheese
For the Chili
1 cup chopped onion
2 garlic cloves, minced
2 tbsp vegetable oil
1 lb ground chuck
1 cup barbecue sauce
2 tbsp chili powder
1 tsp ground cumin and salt
1/2 tsp freshly ground black pepper
2 tsp Worcestershire sauce
Up to 1 cup crushed tomatoes
Make the macaroni and cheese: Preheat the oven to 350. Bring a large pot of water to boil. Add salt and cook macaroni 5 to 8 minutes, until just tender. Drain. Butter a 2 1/2- to 3-quart casserole. Melt the butter in a heavy-bottomed 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 the salt and mustard. In a large bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend it. Pour the mixture into the casserole and bake for 30 minutes.
Make the chili: In a heavy skillet, saute the onions and garlic in the oil until soft. Add the beef and cook until browned, breaking up any clumps. Drain any excess fat. Add the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce. Simmer for 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Hot Chili Cheese Dip
by sgre52160
2 lb loaf velveeta cheese 2 cans chili without beans 2 envelopes dry chili seasoning 1 (4 oz) can chopped green chilies 2 tbsp each onion powder and garlic powder 1 tbsp each red pepper, dried re
by sgre52160
2 lb loaf velveeta cheese 2 cans chili without beans 2 envelopes dry chili seasoning 1 (4 oz) can chopped green chilies 2 tbsp each onion powder and garlic powder 1 tbsp each red pepper, dried re
Chili Cheese Pie
by sgre52160
1 lb ground beef 1 med. onion, chopped 1 can peeled tomatoes 1 pkg chili seasoning 1 small bag seasoned Doritos or Tostitos 1 can Ranch Style beans 2 cup grated cheddar cheese Brown and drai
by sgre52160
1 lb ground beef 1 med. onion, chopped 1 can peeled tomatoes 1 pkg chili seasoning 1 small bag seasoned Doritos or Tostitos 1 can Ranch Style beans 2 cup grated cheddar cheese Brown and drai
Cheese And Chili Dip
by sgre52160
1 (8 oz) pkg cream cheese, room temperature 1 container Boursin cheese, at room temperature 1 (15 oz) can chili (no beans) 3 oz shredded Mexican-style cheese 6 scallions, green and white p
by sgre52160
1 (8 oz) pkg cream cheese, room temperature 1 container Boursin cheese, at room temperature 1 (15 oz) can chili (no beans) 3 oz shredded Mexican-style cheese 6 scallions, green and white p
Chili And Cheese Dip
by sgre52160
2 cans refried beans 2 (16 oz) cans chili or 4 cups homemade 2 (8 oz) pkg cream cheese, softened 8 green onions, chopped Green chilies to taste (fresh or canned) 1 large jar of salsa--your favo
by sgre52160
2 cans refried beans 2 (16 oz) cans chili or 4 cups homemade 2 (8 oz) pkg cream cheese, softened 8 green onions, chopped Green chilies to taste (fresh or canned) 1 large jar of salsa--your favo
Chili Cheese Dip Ii
by sgre52160
1 large can chili with beans 1/2 chopped bell pepper 1/2 chopped onion 1/4 cup butter 1 can cream of mushroom soup 1 (8 oz) pkg shredded cheddar cheese 1/4 tsp each cumin and chili powder C
by sgre52160
1 large can chili with beans 1/2 chopped bell pepper 1/2 chopped onion 1/4 cup butter 1 can cream of mushroom soup 1 (8 oz) pkg shredded cheddar cheese 1/4 tsp each cumin and chili powder C
view more member recipes