Church Supper Chili Mac And Cheese - cooking recipe

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

Preparation

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.
Preheat oven to 350\u00b0; butter a 2 1/2 to 3 quart casserole.
Melt the butter in a 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 in the salt and mustard.
In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
Pour the mixture into the casserole and bake for 30 minutes.
Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 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.