Chili-Macaroni and Cheese
shredded cheddar cheese
2Coat 13x9x2-inch baking dish with cooking spray.
3Bring large pot salted water to boil.
4Mix chili powder and cumin.
5Melt butter in medium-size saucepan.
6Add cornflake crumbs, stirring to coat.
7Scrape onto waxed paper; reserve for topping. (Wipe out saucepan with paper towel.)
8Shake flour and 1 cup milk in covered container until smooth.
9Combine remaining milk, salt, hot pepper sauce and 1 tablespoon chili powder mixture in saucepan.
11Whisk flour-milk mixture into chili mixture in saucepan; cook, stirring, for 10 minutes or until thickened and smooth.
13Stir in 2 cups of the cheese and cover.
14Cook macaroni in boiling water for about 8 minutes or until firm but tender; drain.
15Meanwhile, heat nonstick skillet over medium-high heat.
16Add beef and onion; cook, breaking of meat, for 6 minutes or until no longer pink.
17Carefully drain excess liquid from skillet.
18Stir tomato paste and remaining chili powder mixture into meat mixture; cook, stirring, for 3 minutes.
20Combine macaroni and cheese sauce in macaroni cooking pot.
21Spoon half of mixture into prepared baking dish.
22Spoon meat mixture evenly over top, spreading level.
23Top with remaining macaroni.
24Sprinkle evenly with remaining cheese and reserved corn flake crumbs.
25Bake in 375 degree oven for 30 minutes or until bubbly and golden brown.