MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilli Mac & Cheese
Categories: Beef, Vegetables, Cheese, Dairy, Chilies
Yield: 7 servings

MMMMM---------------------------CHILLI--------------------------------
2 c Uncooked elbow pasta
1 tb Vegetable oil
1 Yellow onion; diced
2 Tomatoes, diced
+=OR=+
15 oz Can whole tomatoes; drained,
- diced)
1 lb Ground beef
1 ts Fresh ground black pepper
1 tb Chilli spice mix
1 tb Kosher salt
2 tb Unsalted butter
2 tb All-purpose flour
2 c Whole milk
12 oz Shredded cheese
1 tb Yellow mustard

MMMMM------------------------BREADCRUMBS-----------------------------
2 tb Unsalted butter
1/2 ts Chilli spice mix
1/4 ts Kosher salt
1/2 c Breadcrumbs

Set the oven @ 400ºF/205ºC.

COOK THE PASTA: Bring a large pot of salted water to a
boil, and cook the pasta until al dente. Drain, rinse
with cold water, and set aside.

MAKE THE CHILLI: Heat the oil in a large (12-inch)
oven-safe skillet over medium heat. Add the onions and
cook until softened, 2 to 3 minutes. Add the tomatoes
and cook until they have broken down slightly and some
of the liquid has evaporated, 3 to 5 minutes more.

Add the ground beef, black pepper, 1 tablespoon chilli
spice, and 1 tablespoon salt to the onion-tomato
mixture. Cook, breaking up the ground beef with a wooden
spoon, until brown and fully cooked, 5 to 8 minutes.
Remove from heat.

MAKE THE CHEESE SAUCE: Melt 2 tablespoons of butter in a
saucepan over medium heat. Add the flour and cook,
stirring occasionally, until bubbly and slightly golden,
1 to 2 minutes.

Slowly whisk the milk into the butter-flour mixture. At
first, the mixture will seize up and look crumbly, but
will smooth out as you keep adding milk and whisking.

Once all the milk is added, bring to a simmer. Whisk
frequently and scrape along the bottom of the pan, so it
doesn't burn.

Cook until the sauce has thickened slightly and seems
creamy, 10 to 15 minutes. Remove from the heat, and add
the shredded cheese and mustard. Stir until the cheese
has melted. Taste and add salt and pepper as needed.

ASSEMBLE THE MAC & CHEESE: Combine the cooked pasta,
chilli mixture, and cheese sauce - you can do this in
your skillet if it's big enough, otherwise use a large
bowl. Mix until evenly combine, then transfer back to
the skillet used to cook the chilli. (Or transfer to a
baking dish if your skillet isn't big enough.)

TOP WITH TOASTED BREADCRUMBS: Melt the 2 tablespoons of
butter and mix with the breadcrumbs, 1/2 teaspoon chilli
spice, and 1/4 teaspoon salt. Sprinkle evenly over top
the chilli mac and cheese.

BAKE THE MAC AND CHEESE: Place the chilli mac and cheese
in the oven and bake until golden on top and the cheese
sauce is bubbling, about 20 minutes.

Leftovers can be kept refrigerated for about a week.
Reheat individual portions in the microwave, or larger
amounts in a low oven. Leftovers can also be frozen in
individual portions for up to 3 months; reheat in the
microwave or in a low oven.

Makes: 6 to 8 servings

By: Aaron Hutcherson

RECIPE FROM: https://www.simplyrecipes.com

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