Ingredients
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp unsalted butter
3/4 cup cornflake crumbs
1/4 cup all-purpose flour
4 cup milk
2 tsp salt
1/2 tsp hot pepper sauce
12 oz cheddar cheese -- shredded
1 lb elbow macaroni
1 lb ground beef
1 onion -- finely chopped
2 tbsp tomato paste
Directions
Heat oven to 375. Coat 13x9x2-inch baking dish with cooking spray.
Bring large pot salted water to boil. Mix chili powder and cumin.
Melt butter in medium-size saucepan. Addcornflake crumbs, stirring to
coat. Scrape onto waxed paper; reserve for topping. (Wipe out
saucepan with paper toweling).
Shake flour and 1 cup milk in covered container until smooth. Combine
remaining milk, salt, hot pepper sauce and 1 tbsp chili powder
mixture in saucepan. Bring to simmering.
Whisk flour-milk mixture into milk mixture in saucepan; cook,
stirring, for 10 minutes or until thickened and smooth. Remove from
heat. Stir in 2 cups of the cheese. Cover.
Cook macaroni in boiling water for about 8 minutes or until firm but
tender; drain. Meanwhile, heat nonstick skillet over medium-high
heat. Add beef and onion; cook, breaking ofmeat, for 6 minutes or
until no longer pink. Carefully drain excess liquid from skillet.
Stir tomato paste and remaining chili powder mixture into meat
mixture; cook, stirring,for 3 minutes. Remove from heat.
Combine macaroni and cheese sauce in macaroni cooking pot. Spoon half
of mixture into prepared baking dish. Spoon meat mixture into
prepared baking dish. Spoon meat mixture evenly over top, spreading
level. Top with remaining macaroni. Sprinkle evenly with remaining
cheese and reserved corn flake crumbs. Bake in 375 oven for 30
minutes or until bubbly and golden brown.
Recipe By : Family Circle 9/17/96
From: Carol Taillon
Servings: 8 servings
Chili-Macaroni & Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Chili; Pasta
The History of Recipes
We are able to read the history of meal recipes far back into history, in fact as far as the early Egyptians, and maybe further still. In practice though, in the main part, these early records were just primitive hieroglyphic instructions for food preparation.
As we move on, we find two books from the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, including parsley and basil. The introduction of these new tastes was responsible for an eruption in manuscripts on cookery, most of which are now in academic collections. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chili Macaroni & Cheese recipe.
