Chili-Macaroni and Cheese
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shredded cheddar cheese
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 towel.)
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.
Whisk flour-milk mixture into chili mixture in saucepan; cook, stirring, for 10 minutes or until thickened and smooth.
Stir in 2 cups of the cheese and 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.
Combine macaroni and cheese sauce in macaroni cooking pot.
Spoon half of 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 degree oven for 30 minutes or until bubbly and golden brown.