Chili Mac and Cheese
(Serves 8)
2 tbsp. Butter
2 tbsp. Flour
1 ½ Cups- Whole Milk
1 ¾ Cups- Shredded Cheddar
1 ½ Cups – Shredded Fontina Cheese
½ Cup Pecorino Romano
4 Cups of Chili- See our Recipe on the Website
16oz. Shredded Mozzarella
1 ½ Lbs. Cavatappi Pasta- or the pasta of your choice
Preheat the oven to 400 degrees. Boil your pasta and drain well. Warm the milk in a small pot. In a frying pan, heat the butter. Add the flour and mix continuously until the butter is well incorporated with the flour. It will turn light brown. Add the milk and whisk (Low Flame) until the mixture begins to thicken about 5 minutes. Reserve a small amount of the cheeses to top the mac and cheese with later. Add the cheddar, Fontina and Pecorino to the flour. Mix until the cheese is melted. In a bowl add the cheese mixture to the pasta. Then add in the chili. Mix in the shredded mozzarella. Grease a baking dish with olive oil and add the macaroni to it. Cover with aluminum foil and cook for 20 minutes. Remove from the oven and take off the foil. Top with the reserved cheeses and put back in the oven. Cook until the cheese is melted and serve.