Chuckwagon Chili Mac

8 Jul

More Stampede recipes for the greatest 10 days ahead.

Spaghetti Western 3.0: Smoky bison chili topped with cheesy wagonwheel pasta.

Here’s a two-toned casserole perfect for Stampede time. Sick of beef on a bun? Can’t stomach another corn dog?
Time for chili mac, Stampede style. This would look smashing on a buffet table with a crisp green salad and a grilled vegetable platter. Our beloved GR is the inspiration.
The chili should be sparse and saucy, like a curry. Redolent with smoked paprika, cocoa, coffee. Deep tomato and bison flavour. Bean-free, thank you very much. Then, a sophisticated fondue-napped pasta top.

CHUCKWAGON CHILI MAC
adapted and inspired by patentandthepantry.com
Pasta and cheese:

500 grams wagonwheel-shaped pasta
1/4 cup butter
1/4 cup flour
5 cups grated cheese
3 cups milk
salt and pepper to taste
Cook pasta according to package directions. As the pasta boils, start on the cheese sauce. Melt butter over medium-low heat in a pot. When frothy and bubbling, add flour and mix until well blended. Continue cooking for a couple of minutes to cook out the raw flour taste. Slowly add milk, whisking constantly to prevent lumps. After it has thickened slightly, add 4 cups of the grated cheese. Stir until melted, then add salt and pepper to taste. Remove from heat.

Drain cooked pasta and return to pot. Top with cheese sauce and mix together.

Assembly:

Preheat oven to 425F.

Layer chili in the base of casserole dish. Top with macaroni and cheese and then sprinkle over remaining one cup of cheese. Bake covered for 45 minutes to an hour (depending on the size of your casserole dish). Remove lid and bake another 10 to 20 minutes until cheese is bubbling on top.

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