Church Supper Macaroni And Cheese Food

CHURCH SUPPER MACARONI AND CHEESE

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.

CHURCH SUPPER CHILI MAC AND CHEESE

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.