I made mac n' cheese n' chili tonight. Tonight I tried a new recipe in regards to the mac n' cheese sauce, but i'll provide the entire recipe for everything here.

Technically the mac n' cheese and chili are two different recipes, they can easily be eaten separately but this time I wanted mac n' cheese =3=

The entire servings are...ehh... enough??? xD Its meant for leftovers.

Mac N' Cheese Sauce
1/4 cup butter
1/4 cup flour
3 cups of milk
8oz cream cheese
3 cups shredded cheese of your choice (this one was a mix of mild cheddar and mac and cheese mix cheese)
salt and pepper to taste

1. Melt butter in a pot over med-low heat
2. Once melted, add flour and mix until it is a paste (known as roux)
3. Add cold milk (very very slowly!), and mix once adding so it incorporates into the roux and leaves no lumps. Once the roux has become more liquidy, add the rest of the milk.
4. Add cream cheese and mix well until its melted in.
5. Add your cheese and mix well on low heat. Ass soon as everything is melted turn off heat and remove from heat.
6. Mix in salt and pepper and set aside.
Consistency should be like this when done, in this video i've recorded http://imgur.com/gallery/Ktrmpf4

Encrusted Mac and Cheese
16oz box elbow macaroni
1 cup Parmesan
1 cup panko breadcrumbs
1 tbsp oregano
salt
Oven Pre-heated to 400 or broiler/salamander on

1. Cook your macaroni to al dente in salted water (about 6-8mins)
2. Drain macaroni and add back to pot
3. Add your cheese sauce to the pot and mix well. Feel free to add more milk for wetter noodles.
4. Transfer all to oven safe casserole dish
5. Mix parmesan, panko, and oregano together then top evenly on top of macaroni
6. Put into oven or broiler until breadcrumbs are browned evenly


Chili
1/2 cup uncooked black beans
1/2 cup uncooked pinto beans
1/2 cup uncooked black eye peas
2 green bell peppers, diced
small handful of hot finger peppers, diced
2 red onions, diced
28oz can crushed tomatoes
28oz can diced tomatoes
3 pounds ground beef 20% fat
2 Tbsp minced garlic
1 Tbsp Better Than Bouillon Beef flavor paste
1 Tbsp oregano
1 Tbsp basil
1 1/2 Tbsp paprika
2 tsp cumin
2 Tbsp chili powder
2 tsp cayenne pepper
4 Tbsp salt
1 Tbsp ground black pepper
3 Bay leaf
2 Tbsp cocoa powder

1. Boil a pot of water, seasoned with salt. Add uncooked beans. Cook beans on simmer until soft. With this recipe I also seasoned the beans with the seasonings mentioned before but in lesser amounts. Watch beans, they will cook in about 2 hours, but the water may evaporate and burn the beans. If running out of water, add more water. Once beans are done, take off heat and set aside.

2. In a large stock pot, heat up a pan on med-high heat. Once heated, add ground beef and mix to desired grain. I mix mine to very fine grain. Once fully cooked, grain in a colander and reserve a little bit of the fat in the pot.

3. Add onions, peppers, and garlic to the pot and cook in leftover beef fat. Cook until translucent and then re-add ground beef.

4. Mix ground beef together with the vegetables and add dry seasonings and beef paste. Mix well.

5. Add in beans and canned tomatoes.

6. Mix well and simmer for 1 to 2 hours, mixing occasionally and making sure the bottom of the pot doesn't burn.

Enjoy chili with the mac and cheese, or another good way is on rice ^^ Enjoy~