Chili-Macaroni & Cheese
Submitted by redhedleo
Layered chili mac and cheese with homemade cheddar sauce, seasoned ground beef, and a crunchy cornflake crumb topping. Baked until bubbly and golden, this casserole feeds a family of six.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsTwo comfort food heavyweights walk into a baking dish. Neither one loses.
Elbow macaroni gets coated in a from-scratch cheddar cheese sauce spiked with chili powder, cumin, and hot sauce. That goes into the dish in two layers with seasoned ground beef and tomato paste sandwiched in between. The whole thing gets crowned with buttery cornflake crumbs and extra shredded cheddar before baking until golden and bubbling.
This is the casserole that gets requested by name at every potluck.
Pro Tips
- Shake the flour and cold milk together in a covered jar before adding to the saucepan. This prevents lumps in the cheese sauce every single time.
- Cook the macaroni just until firm but tender. It finishes cooking in the oven and you don’t want it mushy.
- Drain the beef mixture well after browning so excess grease doesn’t make the casserole oily.
- The cornflake crumb topping is what sets this apart. Toss the crumbs in melted butter first so they crisp up golden in the oven.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Coat 13×9×2 inch baking dish with cooking spray.
Bring large pot salted water to boil.
Mix chili powder and cumin. Melt butter in medium-size saucepan.
Add cornflake crumbs, stirring to coat.
Scrape onto waxed paper; reserve for topping.
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.
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 non-stick skillet over medium-high heat.
Add beef and onion; cook, breaking of 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.
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℉ (190℃). oven for 30 minutes or until bubbly and golden brown.
Comments
