Baked Macaroni with Cheese Topping

Ingredients

• 1 package (16 ounces) small elbow macaroni
• 1 tablespoon canola oil
• 3 Filipino-style hotdogs, sliced diagonally
• 1 onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 1/2 green bell pepper, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1 1/2 pounds ground beef
• 2 cups tomato sauce
• 1/2 cup tomato paste
• 1 cup banana ketchup, preferably sweet and spicy
• 1 cup beef broth
• 1 teaspoon sugar
• 1/2 teaspoon Italian seasoning
• salt and pepper to taste
• 1/3 cup butter
• 1/4 cup flour
• 3 cups milk
• 16 ounces Eden Cheese (or any quick-melting cheese), cubed
• 1 cup cheddar cheese, shredded
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste

Steps

1. 1

   In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook 1 to 2 minutes less than package's directions. Rinse under cold running water and drain well.

2. 2

   In a pot over medium heat, heat oil. Add sliced hotdogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. Remove from pan and set aside.

3. 3

   Add onions and garlic and cook until softened.

4. 4

   Add bell peppers and cook until tender-crisp.

5. 5

   Add ground beef and cook, stirring occasionally and breaking apart with the back of a spoon, for about 7 to 10 minutes until lightly browned. Drain any excess fat.

6. 6

   Add tomato sauce, tomato paste, ketchup, and beef broth.

7. 7

   Stir in sugar and Italian seasoning.

8. 8

   Bring to a boil. Lower heat, cover and continue to cook for about one hour or until meat is fully cooked and sauce is thickened.

9. 9

   During the last 10 minutes of cooking, add browned hotdogs. Season with salt and pepper to taste.

10. 10

    In a skillet over medium heat, melt butter.

11. 11

    Add flour and stir well into a smooth paste. Cook, stirring regularly, for about 5 to 7 minutes or until golden (but NOT browned) and starts to bubble a bit.

12. 12

    Gradually add milk to the roux, whisking vigorously to prevent lumps. Cook, whisking regularly, for about 2 to 3 minutes or until smooth and thick enough to coat the back of the spoon.

13. 13

    Stir in nutmeg and salt and pepper to taste.

14. 14

    Gradually add quick-melt and cheddar cheese, whisking regularly until melted. Cook until cheese sauce is thick but spreadable.

15. 15

    Grease bottom and sides of a 9 x 13 baking dish with nonstick cooking spray and set aside.

16. 16

    In a large bowl, combine macaroni and meat sauce. Gently toss together until well-combined.

17. 17

    Transfer the pasta mixture to the prepared dish. Spoon cheese sauce on top, spreading across to cover the pasta completely.

18. 18

    Bake in a 375 oven for about 20 to 25 minutes or until hot and bubbly. Remove from oven and allow to cool for about 15 minutes before cutting into serving portions.