Church Supper Chili Mac And Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
• Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
• Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
• Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
• Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
• Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

Steps:

• Make the macaroni and cheese: bring a big pot of water to a boil; add salt and cook macaroni 5-8 minutes, until just tender; drain.
• Preheat oven to 350°; butter a 2 ½ to 3 quart casserole.
• Melt the butter in a 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 in the salt and mustard.
• In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
• Pour the mixture into the casserole and bake for 30 minutes.
• Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
• Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
• Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 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.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready.
• Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes.
• In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine.
• Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips.

Steps:

• In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add the green pepper, celery and onion; cook until tender. Add garlic; cook 1 minute longer. , Stir in the spices, tomatoes and juices. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
• Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
• Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.
• Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
• Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
• Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.

Steps:

• Combine all of the ingredients in three large kettles; cover and cook over medium heat for 2-3 hours. Discard bay leaves.