Chili-Macaroni & Cheese Recipe

Chili-Macaroni Cheese Recipe


2 Tbsps of chili (powdered)
1 Tbsp of cumin (ground)
1 Tbsp of butter (unsalted)
3/4 c of Cornflakes crumbs
4 c of milk
1/4 c of flour (all-purpose)
2 tsps of salt
12 ozs of cheese (Cheddar); shredded
1/2 tsp of sauce (hot pepper)
1 lb of macaroni (elbow-shaped)
2 Tbsps of tomato paste
1 lb of beef (ground)
1 pc of onion; chopped finely


Heat the oven, 375 degrees F. Spray cooking oil into a 13″ x 9″ x 2″ dish (for baking). Boil water with dissolved salt in it using huge pot. Combine cumin and powdered chili.

Let butter melt on saucepan then add Cornflakes, stirring and coating them. Bring mixture on wax paper and reserve some for the topping. Clean saucepan by wiping it using paper towel.

Combine 1 c of milk and flour in sealed container. Shake container ’til mixture becomes smooth. Using saucepan, mix the rest of milk, hot sauce, salt as well as a Tbsp of chili mixture. Simmer.

Pour milk-flour mixture into simmering milk, whisking, and continue cooking for ten minutes, while stirring, ’til smooth and thick. Take pan off heat then add 2 c of cheese. Put a cover.

Meanwhile, cook elbow macaroni into water (boiling) for approximately eight minutes ’til firm yet tender. Let drain. Heat skillet (nonstick) on moderate-high heat then cook onion and beef on it for six minutes ’til meat breaks into pieces and loses pink color. Drain liquid out of skillet and add tomato (paste) as well as the rest of chili mixture to meaty mix.

Cook for three minutes, while stirring. Take skillet off heat.

Then add cheesy sauce into macaroni heating in pot. Pour 1/2 amount of this mixture on prepared dish (for baking). Spread meaty mixture on top. Place and level the rest of macaroni on top. Sprinkle the rest of cheese as well as Cornflakes.

Bake, 75 degrees F for half an hour or ’til color is gold-brown and mixture is bubbly.

Chili-Macaroni Cheese Recipe

Leave a Reply