Jen's Chili Mac and Cheese

"I am really into casseroles right now...especially ones that have all the food groups, so I don't need to make anything else on the side.  My husband loves chili mac, but I really haven't ever ordered it at a restaurant because it just didn't sound good.  I decided to try to create a recipe that the whole family liked, and it was a huge hit.  Just a tip, this recipe was too much for a 9x13, but half of it would not fill the 9x13, so you can make 1/2 the amount and have a smaller casserole, or you can just make the full recipe and refrigerate the leftover chili separate from the mac and cheese."

INGREDIENTS:

Chili:

1 lb. ground beef  (I used sirlion)
1 lb. sausage
1/2 c. celery, diced
1/2 c. green pepper, diced
1/2 c. onion, diced
2 cloves garlic, minced

2 10 oz. cans of tomatoes with green chilis
2 16 oz. cans of chili beans
6 oz. tomato paste
1 beef bouillon cube or 1 T. beef base paste
2 c. water
1/3 c. BBQ sauce
1 T. Worcestershire sauce
1 T. mustard
2 T. chili powder
2 t. cumin
1 t. salt
1/2 t. ground black pepper
1 t. sugar
1/2 t. oregano
1/2 t. basil
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Mac and Cheese

1 lb elbow macaroni noodles
1 jar cheese whiz or equivalent Velveta
4 oz. shredded cheddar cheese
4 oz. shredded pepper jack cheese
2 T. butter
1 T. Franks hot sauce
1 1/2 c. 2% milk
1/2 t. garlic powder
1/4 t. pepper
1/4 c. of reserved water from boiling noodles

8 oz. more of shredded cheddar cheese

DIRECTIONS:

Start the chili about 2 1/2 hrs. before you want to eat.  In large skillet saute beef and sausage with celery, peppers, onions and garlic.  Drain and brown.  Run meat mixture through food processor.  In a large pot mix remaining chili ingredients along with meat mixture and place on stove over low-medium heat.

When it is 1 hr. before you want to eat, in large pot start water to boil for noodles.  Preheat oven to 350 degrees F.  In medium pot over medium heat mix cheese whiz, shredded cheeses, butter, Franks, milk, and spices.  Cook until melted together, stirring frequently,  and turn down to low to keep warm.  Drain noodles, reserving 1/4 c. of water, return noodles to pot you boiled them in, add cheese sauce and reserved water.  Mix together.  In 9x13 baking dish fill dish 1/2 way with mac and cheese and most of the rest of the way with chili.  Cover with foil and bake for 25 minutes.  Remove foil, top with remaining cheddar cheese and bake for an additional 10 minutes.

Serves 6-8* not including leftover ingredients