Ingredients
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1 lb lean ground beef
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16 ounces kidney beans
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16 ounces tomato sauce
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1 (1 1/4 ounce) envelope mccormick chili seasoning mix (if you like it spicy, use two or use the hot one)
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4 ounces elbow macaroni
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1/4 cup butter
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1/4 cup flour
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2 teaspoons dry mustard
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1/2 teaspoon paprika
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2 cups milk
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2 cups cheddar cheese, shredded
Instructions
- Brown ground beef and drain fat.
- Add kidney beans, tomato sauce and chili seasoning; mix well.
- Bring to a boil; reduce heat and simmer 10 minutes.
- Meanwhile, boil macaroni according to package directions for al dente; drain.
- In a large saucepan, melt butter and stir in flour, mustard and paprika. Slowly add milk, stirring until smooth.
- Cook over medium heat until mixture boils, stirring constantly. Reduce heat and simmer 1 minute, continuing to stir.
- Remove from heat and stir in cheese until completely melted. Fold in drained macaroni.
- Add macaroni and cheese mixture to chili and mix well; pour into 9x13 baking dish.
- Bake at 350° for 20-25 minutes. Let rest 5 minutes before serving.