A few notes on that picture: First, it was taken at the end of the Clemson/South Carolina football game. In case you can’t tell, she went to Clemson. Second, I had to Google #tfw because as much as I try to keep up with the acronyms-of-the-moment, I wasn’t sure about that one. I have #yolo down pat, but #tfw was new to me. (It means “that feeling when” and there is No Way I would have guessed that on my own, so thank you Google. Again.
And third, I love that face SO much that I am already planning my menus for three weeks from now, and I’m guessing this one will be high on the hit parade with herself and her friends. They are all charter members of the Macaroni and Cheese Super Fan Club (and yes, I have been known to make them grilled mac and cheese sandwiches. And mac and cheese cupcakes. Etc.)
So if you are in the market for a mash-up of two of everyone’s favorites, give this recipe a spin. And hopefully you’ll get someone telling you, #tfw you have the best mac and cheese for supper!
- 1 tablespoon chili powder
- 2 teaspoons cumin
- ⅛ cup flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 8 ounces elbow macaroni
- 12 ounces ground beef
- 1 tablespoon tomato paste
- 1 cup crumbled tortilla chips
- Preheat oven to 375 and spray an 8 inch square (or similar sized) casserole with cooking spray.
- Cook macaroni according to package directions until done. Drain and set aside.
- Whisk together chili powder, flour and milk and pour into a saucepan. Heat over medium high heat until simmering. Simmer for 10 minutes or until it starts to thicken. Turn of the heat and stir in the cheese until the cheese is melted.
- Meanwhile, brown the ground beef in a large deep skillet over medium high heat until cooked through. Stir in tomato paste and cumin.
- Pour the cheese mixture into the beef mixture and stir. Pour the macaroni into the skillet and stir again until everything is well mixed.
- Pour the macaroni mixture into the casserole and sprinkle the top with tortilla chips. Bake until slightly golden, about 30 minutes.