Church Supper Chili Mac And Cheese

• Macaroni and Cheese
• 12 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 2 cups grated cheddar cheese
• Chili
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 lb ground chuck
• 1 cup barbecue sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons Worcestershire sauce
• 1 cup crushed tomatoes

1. Make the macaroni and cheese: bring a big pot of water to a boil; add salt and cook macaroni 5-8 minutes, until just tender; drain.
2. Preheat oven to 350u0b0; butter a 2 1/2 to 3 quart casserole.
3. Melt the butter in a saucepan; sprinkle in the flour, stirring constantly.
4. Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened; add in the salt and mustard.
5. In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
6. Pour the mixture into the casserole and bake for 30 minutes.
7. Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
8. Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
9. Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 15 minutes.
10. Add as much crushed tomatoes as needed to keep the chili loose.
11. Serve the chili in broad, shallow bowls atop the macaroni and cheese.

macaroni, macaroni, butter, allpurpose, milk, salt, mustard, cheddar cheese, onion, garlic, vegetable oil, ground chuck, barbecue sauce, chili powder, ground cumin, salt, fresh ground black pepper, worcestershire sauce, tomatoes

Taken from www.food.com/recipe/church-supper-chili-mac-and-cheese-304866 (may not work)