A variation on the "chili-mac" that is popular in Kansas City, this dish combines chili with everyone's favorite, macaroni and cheese. Vegans and others who eschew dairy products can make this dish with the non-dairy options given.
2 tablespoons safflower oil
1/2 cup minced onion
2 tablespoons flour
2 cups heated milk or soy milk
1 teaspoon salt
1/8 teaspoon cayenne
1 pound elbow macaroni, cooked and drained
2 cups grated cheddar or soy cheese
3 cups prepared chili
Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a 9" x 13' baking dish, and set aside.
Heat the oil in a medium saucepan over medium heat. Add the onions, cover, and cook 5 minutes. Stir in the flour, and cook 2 minutes, then lower the heat and slowly whisk in the milk. Continue to cook, stirring constantly, until the mixture thickens, about 2 minutes. Season with the salt and cayenne. Combine the sauce with the cooked pasta elbows and half of the grated cheese. Spoon the pasta mixture into the baking dish and spread the chili over it. Sprinkle the remaining grated cheese over the chili layer. Bake for 30 minutes, or until it is heated through and the cheese is bubbly.
The Vegetarian Chili Cookbook
80 Delightfully Different One-Dish Meals
By Robin Robertson
Harvard Common Press
Recipe Reprinted by permission.
This page created January 1999
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