Ingredients:
- 8 ounces dry elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- ground black pepper to taste
- 2 cups milk
- 3 cups shredded Cheddar cheese, divided
- 2-3 cups leftover beef chili
Directions:
1. Preheat broiler to high.
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
3. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add 2 cups Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
4. Fold cheese sauce into macaroni until coated. Mix in chili and stir to combine. Pour into a 9×13 pan. Top with remaining cup of cheddar cheese. Place under broiler until cheese is melted (approximately 5 minutes).
boymomfoodie.mom 