Subj : Pound O' Flesh - 06
To   : All
From : Dave Drum
Date : Fri Jan 20 2023 17:32:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli Mac & Cheese
 Categories: Beef, Vegetables, Cheese, Dairy, Chilies
      Yield: 7 servings
 
MMMMM---------------------------CHILLI--------------------------------
      2 c  Uncooked elbow pasta
      1 tb Vegetable oil
      1    Yellow onion; diced
      2    Tomatoes, diced
           +=OR=+
     15 oz Can whole tomatoes; drained,
           - diced)
      1 lb Ground beef
      1 ts Fresh ground black pepper
      1 tb Chilli spice mix
      1 tb Kosher salt
      2 tb Unsalted butter
      2 tb All-purpose flour
      2 c  Whole milk
     12 oz Shredded cheese
      1 tb Yellow mustard

MMMMM------------------------BREADCRUMBS-----------------------------
      2 tb Unsalted butter
    1/2 ts Chilli spice mix
    1/4 ts Kosher salt
    1/2 c  Breadcrumbs
 
  Set the oven @ 400ºF/205ºC.
  
  COOK THE PASTA: Bring a large pot of salted water to a
  boil, and cook the pasta until al dente. Drain, rinse
  with cold water, and set aside.
  
  MAKE THE CHILLI: Heat the oil in a large (12-inch)
  oven-safe skillet over medium heat. Add the onions and
  cook until softened, 2 to 3 minutes. Add the tomatoes
  and cook until they have broken down slightly and some
  of the liquid has evaporated, 3 to 5 minutes more.
  
  Add the ground beef, black pepper, 1 tablespoon chilli
  spice, and 1 tablespoon salt to the onion-tomato
  mixture. Cook, breaking up the ground beef with a wooden
  spoon, until brown and fully cooked, 5 to 8 minutes.
  Remove from heat.
  
  MAKE THE CHEESE SAUCE: Melt 2 tablespoons of butter in a
  saucepan over medium heat. Add the flour and cook,
  stirring occasionally, until bubbly and slightly golden,
  1 to 2 minutes.
  
  Slowly whisk the milk into the butter-flour mixture. At
  first, the mixture will seize up and look crumbly, but
  will smooth out as you keep adding milk and whisking.
  
  Once all the milk is added, bring to a simmer. Whisk
  frequently and scrape along the bottom of the pan, so it
  doesn't burn.
  
  Cook until the sauce has thickened slightly and seems
  creamy, 10 to 15 minutes. Remove from the heat, and add
  the shredded cheese and mustard. Stir until the cheese
  has melted. Taste and add salt and pepper as needed.
  
  ASSEMBLE THE MAC & CHEESE: Combine the cooked pasta,
  chilli mixture, and cheese sauce - you can do this in
  your skillet if it's big enough, otherwise use a large
  bowl. Mix until evenly combine, then transfer back to
  the skillet used to cook the chilli. (Or transfer to a
  baking dish if your skillet isn't big enough.)
  
  TOP WITH TOASTED BREADCRUMBS: Melt the 2 tablespoons of
  butter and mix with the breadcrumbs, 1/2 teaspoon chilli
  spice, and 1/4 teaspoon salt. Sprinkle evenly over top
  the chilli mac and cheese.
  
  BAKE THE MAC AND CHEESE: Place the chilli mac and cheese
  in the oven and bake until golden on top and the cheese
  sauce is bubbling, about 20 minutes.
  
  Leftovers can be kept refrigerated for about a week.
  Reheat individual portions in the microwave, or larger
  amounts in a low oven. Leftovers can also be frozen in
  individual portions for up to 3 months; reheat in the
  microwave or in a low oven.
  
  Makes: 6 to 8 servings
  
  By: Aaron Hutcherson
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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