Church Supper Chili Mac and Cheese

“Chili Nation, Jane and Michael Stern”
1hr 30mins

Ingredients Nutrition


  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 350°; butter a 2 ½ 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a