2 packages (7-1/4 ounces each) macaroni and cheese dinner mix
2 pounds ground beef
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 teaspoon garlic salt
1/2 teaspoon Ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups sour cream
1-1/2 cups shredded Mexican cheese blend, divided
Chili Mac and Cheese- Best food blog
Step 1: Heat the oven to 400°F.
Step 2: 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.
Step 3: Make the chili: Heat the oil in a large (12-inch) oven-safe skillet over medium heat. Add the onions and cook it until its softened about 2 to 3 minutes. Add the tomatoes and cook it, until they have broken down slightly and some of the liquid has evaporated, 4 to 5 minutes more.
Add the black pepper, ground beef, 1 tablespoon chili powder and 1 tablespoon salt to the onion-tomato mixture. Cook, breaking up the ground beef with an wooden spoon until it brown and fully cooked about 5 to 8 minutes. Remove it from the heat.
Step 4: Make the cheese sauce: Melt 2 tablespoons of butter in a saucepan over medium heat. Add the flour and cook it stirring occasionally, until bubbly and slightly golden color, 1 to 3 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 on adding milk.
Once all the milk is added, bring it to an simmer. Whisk frequently and scrape along with the bottom of the pan, so it does not burn.
Cook until the sauce has thickened and seems creamy about 12 to 15 minutes. Remove from the heat and add the shredded mustard and cheese. Stir until the cheese has melted. Taste and add salt and pepper as needed.
Step 5: Assemble the mac and cheese: Combine the cooked pasta, chili mixture, and cheese sauce – you can do this in your skillet if it’s big enough, otherwise use a large bowl. Mix it until evenly combine, then transfer back to the skillet, which used to cook the chili.
Step 6: Top with toasted breadcrumbs: Melt the 2 tablespoons of butter and mix with the breadcrumbs, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Sprinkle over top the cheese and chili mac.
Step 7: Bake the mac and cheese: Place the chili 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 one week. Reheat individual portions in the microwave. Leftovers can also be frozen in individual portions for up to 2-3 months; reheat in a low oven or the microwave