any recipes for chilli mac and cheese?

Chili Mac:

You can't go wrong with a scholastic classic. And it makes an easy dinner for school nights.

1 pound ground round

1/2 cup chopped onion

1/2 cup chopped green bell pepper

3 garlic cloves, minced

2 cups cooked elbow macaroni (about 4 ounces uncooked)

1/2 cup water

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon black pepper

1 (14.5-ounce) can whole tomatoes, undrained and chopped

1 (15-ounce) can kidney beans, drained

1 (8 3/4-ounce) can whole-kernel corn, drained

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 cup (4 ounces) shredded sharp cheddar cheese

Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.

Yield: 8 servings (serving size: 1 cup beef mixture and 2 tablespoons cheese)

Add your favorite canned chili to Kraft Mac and Cheese! Or, for a more elaborate dish, saute ground beef with onion, garlic, salt and pepper. Add Chili powder, canned tomatoes, and simmer for 20 minutes. Add frozen corn or mixed veges until heated thru. Cook dry macaroni and drain. Add to the meat mixture. Add grated sharp cheddar cheese and serve

EASY SKILLET CHILI MAC & CHEESE

INGREDIENTS:

1/2 cup chopped onion

1 pound lean ground beef

1 tablespoon vegetable oil

8 ounces elbow macaroni

1 can (16 ounces) kidney beans, undrained

1 large can (16 ounces) tomato sauce

1 cup water

1 teaspoon chili powder

1 teaspoon salt

1 cup shredded Cheddar cheese

PREPARATION:

In a large skillet, brown onion with ground beef. Add macaroni, kidney beans, tomato sauce, water, chili powder, and salt. Cover and simmer for 15 minutes. Add 1 cup shredded cheddar cheese; cover and continue to heat until cheese is melted.

CHILI MAC AND CHEESE CASSEROLE

2 tablespoon Chili powder

1 tablespoon Ground cumin

1 tablespoon Unsalted butter

¾ cup Cornflake crumbs

¼ cup All-purpose flour

4 cup Milk

2 teaspoon Salt

½ teaspoon Hot pepper sauce

12 ounce Cheddar cheese -- shredded

1 pounds Elbow macaroni

1 pounds Ground beef

1 Onion -- finely chopped

2 tablespoon Tomato paste

Heat oven to 375. Coat 13x9x2-inch baking dish with cooking spray. Bring large pot salted water to boil. Mix chili powder and cumin. Melt butter in medium-size saucepan. Addcornflake crumbs, stirring to coat. Scrape onto waxed paper; reserve for topping. (Wipe out saucepan with paper toweling). Shake flour and 1 cup milk in covered container until smooth. Combine remaining milk, salt, hot pepper sauce and 1 tbsp chili powder mixture in saucepan. Bring to simmering. Whisk flour-milk mixture into milk mixture in saucepan; cook, stirring, for 10 minutes or until thickened and smooth. Remove from heat. Stir in 2 cups of the cheese. Cover. Cook macaroni in boiling water for about 8 minutes or until firm but tender; drain. Meanwhile, heat nonstick skillet over medium-high heat. Add beef and onion; cook, breaking ofmeat, for 6 minutes or until no longer pink. Carefully drain excess liquid from skillet. Stir tomato paste and remaining chili powder mixture into meat mixture; cook, stirring,for 3 minutes. Remove from heat. Combine macaroni and cheese sauce in macaroni cooking pot. Spoon half of mixture into prepared baking dish. Spoon meat mixture into prepared baking dish. Spoon meat mixture evenly over top, spreading level. Top with remaining macaroni. Sprinkle evenly with remaining cheese and reserved corn flake crumbs. Bake in 375 oven for 30 minutes or until bubbly and golden brown.