Well apparently there are different opinions on just what constitutes "Chili Mac". Some say it's just chili and pasta... to me, that's Beefaroni. Around our house Chili Mac is macaroni and cheese with chili. I mentioned it in my post on Chili last month. So I thought I'd give you my mac and cheese recipe to go with that, and a pic of the finished Chili Mac.

MACARONI AND CHEESE

2 cups uncooked elbow macaroni
1/2 cup butter
1/2 cup flour
1-3/4 cups milk
1 cup sour cream
1/4 cup grated Romano cheese (you can use Parmesan if you want)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cups (8 ounces) grated Sharp or Extra Sharp Cheddar cheese

Cook macaroni in salted boiling water according to package directions. Drain, drizzle with a little oil or butter, and toss (to keep it from sticking together).

In a saucepan, melt butter, stir in flour, and cook for a minute. Add milk and whisk 'til smooth. Add sour cream, Parmesan cheese, salt, pepper, and mustard. Cook over medium-low heat, stirring constantly, 'til it starts to thicken. Add the Cheddar cheese and stir until melted. Fold in macaroni and pour into serving dish.

At this point, to make Chili Mac, I dollop the chili over the top and gently "swirl" it in. You can serve it now or sprinkle a little more cheese on top and stick it in the oven 'til the cheese is melted.