Categories: Chili, Ground Beef, Macaroni and Cheese, Main Dish

Ingredients

• Macaroni and Cheese:
• 12 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 2 cups grated cheddar cheese
• Chili:
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 lb ground chuck
• 1 cup barbecue sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons Worcestershire sauce
• 1 cup crushed tomatoes

Directions

1. Make the macaroni and cheese: bring a big pot of water to a boil; add salt and cook macaroni 5-8 minutes, until just tender; drain.

2. Preheat oven to 350°; butter a 2 ½ to 3 quart casserole.

3. Melt the butter in a saucepan; sprinkle in the flour, stirring constantly.

4. Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened; add in the salt and mustard.

5. In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.

6. Pour the mixture into the casserole and bake for 30 minutes.

7. Make the chili: in a skillet, saute the onion and garlic in the oil until soft.

8. Add in the beef; cook until browned, breaking up any clumps; drain excess fat.

9. Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 15 minutes.

10. Add as much crushed tomatoes as needed to keep the chili loose.

11. Serve the chili in broad, shallow bowls atop the macaroni and cheese.

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