Chili Mac N Cheese

• 1 lb lean ground beef
• 16 ounces kidney beans
• 16 ounces tomato sauce
• 1 (1 1/4 ounce) envelope mccormick chili seasoning mix (if you like it spicy, use two or use the hot one)
• 4 ounces elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 2 teaspoons dry mustard
• 1/2 teaspoon paprika
• 2 cups milk
• 2 cups cheddar cheese, shredded

1. Brown ground beef and drain fat.
2. Add kidney beans, tomato sauce and chili seasoning; mix well.
3. Bring to a boil; reduce heat and simmer 10 minutes.
4. Meanwhile, boil macaroni according to package directions for al dente; drain.
5. In a large saucepan, melt butter and stir in flour, mustard and paprika. Slowly add milk, stirring until smooth.
6. Cook over medium heat until mixture boils, stirring constantly. Reduce heat and simmer 1 minute, continuing to stir.
7. Remove from heat and stir in cheese until completely melted. Fold in drained macaroni.
8. Add macaroni and cheese mixture to chili and mix well; pour into 9x13 baking dish.
9. Bake at 350u0b0 for 20-25 minutes. Let rest 5 minutes before serving.

lean ground beef, kidney beans, tomato sauce, mccormick chili seasoning mix, elbow macaroni, butter, flour, mustard, paprika, milk, cheddar cheese

Taken from www.food.com/recipe/chili-mac-n-cheese-221056 (may not work)