INGREDIENTS – 1 lb Ground Beef – 1 tsp EVOO – 1/2 cup Carrot – 1/2 cup Onion – 2 cloves Garlic – 1 tbsp Chili powder – 1 tbsp Cumin – 2 tsp Salt – 1 tsp Black Pepper – 1 tsp Paprika – 1/4 tsp Cayenne Pepper – 2 tbsp Tomato Paste – 28 oz Diced Tomatoes – 1 cup Broth MAC AND CHEESE – 10 oz Dry Curly Pasta – 2 tbsp Flour – 2 tbsp Salted Butter – 1.5 cups Warm Milk – 4 - 6 oz Cheddar Cheese – 1/2 tsp Salt – 1/2 tsp Pepper
Two layers of food combines to make an indulgent meal that happens to come together quickly. Creamy cheesy pasta is never bad for dinner. Not your mother's chili mac and cheese - the top of the homemade mac and cheese has a scoop of smoky beef chili to fill up on.
COOK THE CHILI.
MAKE A ROUX TO START THE MAC AND CHEESE.
POUR THE CHEDDAR SAUCE OVER THE COOKED PASTA.