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Name: Chili-Macaroni and Cheese
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 c All-purpose flour; 1 tb Unsalted butter; 1 Onion finely chopped; 2 ts Salt; 2 tb Tomato paste; 4 c milk; 1 lb Ground beef; 12 oz Cheddar cheese shredded; 1 lb elbow macaroni; 3/4 c Cornflake crumbs; 2 tb Chili powder; 1/2 ts Hot pepper sauce; 1 tb Ground cumin

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INGREDIENTS

1/4 c All-purpose flour
1 tb Unsalted butter
1 Onion ; finely chopped
2 ts Salt
2 tb Tomato paste
4 c milk
1 lb Ground beef
12 oz Cheddar cheese ; shredded
1 lb elbow macaroni
3/4 c Cornflake crumbs
2 tb Chili powder
1/2 ts Hot pepper sauce
1 tb Ground cumin

Servings

INSTRUCTIONS

Heat oven to 375. Coat 13x9x2-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. (Wipe out saucepan with paper toweling). Shake flour and 1 cup milk in covered container until smooth. Combine remaining milk, salt, hot pepper sauce and 1 tbsp 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 nonstick 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 oven for 30 minutes or until bubbly and golden brown. Recipe By : Family Circle 9/17/96 Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 16:26:02 -0500 From: Carol Taillon

NOTES

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Chili-Macaroni and Cheese

1/4 c All-purpose flour
1 tb Unsalted butter
1 Onion finely chopped
2 ts Salt
2 tb Tomato paste
4 c milk
1 lb Ground beef
12 oz Cheddar cheese shredded
1 lb elbow macaroni
3/4 c Cornflake crumbs
2 tb Chili powder
1/2 ts Hot pepper sauce
1 tb Ground cumin

Heat oven to 375.  Coat  13x9x2-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. (Wipe out saucepan with paper  toweling).  Shake flour and 1 cup milk in covered container until smooth.  Combine  remaining milk, salt, hot pepper sauce and 1 tbsp 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 nonstick 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 oven for 30 minutes or until bubbly and  golden brown.  Recipe By     : Family Circle 9/17/96    Posted to EAT-L Digest 30 October 96    Date:    Thu, 31 Oct 1996 16:26:02 -0500    From:    Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>

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Nutrition

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Serving Size: 1 Serving (290g)
Recipe Makes: 8

Calories: 858
Calories from Fat: 480 (56%)

Amt Per Serving		% DV

	Total Fat 53.4g	71 %
	Saturated Fat 25.9g	129 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 1.9g
Cholesterol 155mg		48 %
Sodium 529.5mg		18 %
Potassium 727.2mg		19 %
Total Carbohydrate 55.1g		16 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 51.2g
Protein 38.8g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 858

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