chili-macaroni and cheese

How To Make chili-macaroni and cheese

• 1

  Heat oven to 375.
• 2

  Coat 13x9x2-inch baking dish with cooking spray.
• 3

  Bring large pot salted water to boil.
• 4

  Mix chili powder and cumin.
• 5

  Melt butter in medium-size saucepan.
• 6

  Add cornflake crumbs, stirring to coat.
• 7

  Scrape onto waxed paper; reserve for topping. (Wipe out saucepan with paper towel.)
• 8

  Shake flour and 1 cup milk in covered container until smooth.
• 9

  Combine remaining milk, salt, hot pepper sauce and 1 tablespoon chili powder mixture in saucepan.
• 10

  Bring to simmering.
• 11

  Whisk flour-milk mixture into chili mixture in saucepan; cook, stirring, for 10 minutes or until thickened and smooth.
• 12

  Remove from heat.
• 13

  Stir in 2 cups of the cheese and cover.
• 14

  Cook macaroni in boiling water for about 8 minutes or until firm but tender; drain.
• 15

  Meanwhile, heat nonstick skillet over medium-high heat.
• 16

  Add beef and onion; cook, breaking of meat, for 6 minutes or until no longer pink.
• 17

  Carefully drain excess liquid from skillet.
• 18

  Stir tomato paste and remaining chili powder mixture into meat mixture; cook, stirring, for 3 minutes.
• 19

  Remove from heat.
• 20

  Combine macaroni and cheese sauce in macaroni cooking pot.
• 21

  Spoon half of mixture into prepared baking dish.
• 22

  Spoon meat mixture evenly over top, spreading level.
• 23

  Top with remaining macaroni.
• 24

  Sprinkle evenly with remaining cheese and reserved corn flake crumbs.
• 25

  Bake in 375 degree oven for 30 minutes or until bubbly and golden brown.
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