So right now finding things to eat in our house can be a bit of a challenge; everyone has an opinion and so I feel like often whatever I make, at least one person is unhappy that night at dinner. Townes is in a phase where all meat is "sausage" and he only wants "sausage" - Hondo is all carbs all the time, if there isn't pasta, life's not worth living - and Aaron is fine as long as the vegetables aren't big enough to be obvious. Easy to make everyone happy, right?

Not surprisingly I was exasperated figuring out what to make for dinner, so I asked Chanel (who I have finally realized is like a dinner Magic 8 Ball - I don't know how she does it - I say what should I make for dinner and she just says "x" and its perfect). Well, she said chili, because it would make T happy, but then macaroni because of Hondo. I couldn't choose between my children, so I made both.

This chili-mac is full of veggies (and you can even add more, I think sweet potatoes diced up add a great layer of flavor in chili and are chock full of nutrients; a spicy pepper like a jalapeno would kick it up a notch; use your imagination!), has pasta for Hondo, meat for Townes (we can just call it sausage), and is wrapped in a silky cheese sauce no one can resist. Serve it Texas-style with some Fritos for a second-level frito pie, or top it fully-loaded with sour cream, bacon, green onions and shredded cheese, or just eat it as it is. You can't go wrong.

Cozy Chili-Mac

Serves 8

ingredients for chili:

3 tbs butter
2 tbs minced garlic
1 red bell pepper, diced small
1 green bell pepper, diced small
1 medium to large white onion, diced small
2 lbs ground beef
3 tbs chili powder
1 tsp cumin
2 tsp chipotle powder
1 tsp oregano
Salt and pepper
1 can of red kidney beans (15 oz)
1 can of black beans (15 oz)
1 small can of crushed or petit diced tomatoes
1 lb tube pasta, uncooked (I used elbows but cavatappi would be fun, or anything you like to hold sauce well)
1 box (32 oz) beef broth

ingredients for cheese sauce:

2 tbs butter
2 tbs flour
1 cup milk
1 cup heavy cream
1/2 cup chicken broth (optional)
2 cups shredded Mexican blend cheese
Salt and pepper

In a large Dutch oven or pot, melt the 3 tbs of butter and sauté the garlic for just a minute or two until fragrant. Add the peppers and onion and sauté until onions are translucent.

Push the vegetables to the on half of the pot, add half of the ground beef and brown. Once browned well, and broken up, stir into the vegetables and push the mixture back to half the pot. Repeat with second half of the meat.

Add the seasonings (chili powder, chipotle, cumin, oregano and salt and pepper) and stir to combine well. Add the beans and tomatoes. Combine evenly and bring to a simmer.

Pour in the beef broth, bring to a boil and add the uncooked pasta. Boil until the pasta is cooked: it will probably take 50% longer than the time on the box (i.e. If it says 8 minutes, expect about 12). Stir frequently to prevent the chili from cooking into the bottom of the pot.

While the pasta in cooking, prepare your cheese sauce. In a saucepan, melt the butter over medium-low heat and then whisk in the flour. Whisking constantly, let the floor and butter cook for just a minute or two, but do not burn.

Slowly, adding it just a little at a time, whisk in the half cup of chicken broth, whisking until smooth. Repeat with the milk and then cream. Once combined, mix in the cheese and stir until melted. Season with salt and pepper. Remove from heat.

Once the pasta is cooked into the chili, remove from heat and pour the cheese sauce into the chili. Stir well to combine together. Serve immediately. Garnish with sour cream, bacon bits, shredded cheese, sliced green onions, chives or Fritos.