Homemade Macaroni & Cheese Chili

Homemade Macaroni & Cheese Chili Chili 1 lb lean ground beef (85/15 or leaner) 1 (15 oz) can pinto beans 1 (15 oz) can tomato sauce 1 packet of chili seasoning, I get the mild flavor one 2 tablespoons brown sugar 1/4 cup sour cream Macaroni & Cheese 1/4 cup (4 tablespoons) butter 1/4 cup flour 2 cups milk 8 oz (2 cups) shredded cheddar cheese 8 oz elbow macaroni noodles salt and pepper, to taste In a large stock/soup pot, brown beef, and drain fat. Return beef to pan and add pinto beans, tomato sauce, chili seasoning, brown sugar, and sour cream. Stir occasionally and keep warm while you prepare the macaroni & cheese. In a separate pot, boil elbow macaroni noodles according to directions on package. Don't forget to add a bit of salt to the pasta water. It makes all the difference. Meanwhile, in a medium saucepan, over medium-high heat, melt butter. Add flour and cook 1 minute, while stirring. Pour in milk while whisking constantly. It will thicken up nicely after a few minutes. Stir constantly so it does not burn. Once thick add shredded cheese and stir until melted. Drain noodles and add to pot with chili. Add cheese to pot with chili. Stir and season additionally with salt and pepper, if needed. Serve hot.