Church Supper Chili Mac and Cheese

Church Supper Chili Mac and Cheese

For the Macaroni and Cheese
12 ounces elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1 teaspoon dry mustard
2 cups grated Cheddar cheese

For the Chili
1 cup chopped onion
2 garlic cloves, minced
2 tablespoons vegetable oil
1 pound ground chuck
1 cup barbecue sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
Up to 1 cup crushed tomatoes

Make the macaroni and cheese
Bring a large pot of water to boil. Add salt and cook macaroni 5 to 8 minutes, until just tender. Drain.

Preheat the oven to 350 degrees F. Butter a 2 1/2- to 3-quart casserole.
Melt the butter in a heavy-bottomed saucepan. Sprinkle in the flour, stirring constantly. Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened. Add the salt and mustard.
In a large bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend it. Pour the mixture into the casserole and bake for 30 minutes.

Make the chili
In a heavy skillet, sauté the onions and garlic in the oil until soft. Add the beef and cook until browned, breaking up any clumps. Drain any excess fat. Add the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce. Simmer for 15 minutes. Add as much crushed tomatoes as needed to keep the chili loose.
Serve the chili in broad, shallow bowls atop the macaroni and cheese.