“If it tastes like chili, it has to be good.” (That's my own original quote, but you can use it!) Add cheese and pasta and it's a little, or big, scoop of heaven. If it's comfort food you're looking for, mac and cheese fits the bill.
- 1/2 lb. ground beef
- 1/4 cup onion, chopped
- 2 cups shredded cheddar cheese
- 1 cup milk
- 8 oz. elbow macaroni
- 1/2 tsp. cumin
- 1/4 tsp. chili powder
- 1/4 tsp. crushed red pepper
- 2 Tblsp. butter
- 1 Tblsp. flour
Preheat oven to 350° F.
Cook elbow macaroni according to package directions. Drain and set aside.
In a large saucepan over medium heat, cook ground beef and onion, breaking up the meat with a wooden spoon, until meat is cooked and onion is translucent. Sprinkle flour over mixture and add butter, cumin, chili powder and crushed red pepper. Stir to mix well.
Add the milk all at once stirring constantly. Add cheese and elbows. Stir to completely coat the pasta. Continue stirring until milk is heated and cheese is melted. The mixture will start to thicken, and that's okay.
Pour into a casserole or baking dish. Bake uncovered 30 minutes. I sprinkled a little chili powder and sliced green onion on top just before serving.
Serves 2 – 4