-
1
Heat oven to 375F (190C).
-
2
Coat 13x9x2 inch baking dish with cooking spray.
-
3
Bring large pot salted water to boil.
-
4
Mix chili powder and cumin.
-
5
Melt butter in medium-size saucepan.
-
6
Add cornflake crumbs, stirring to coat.
-
7
Scrape onto waxed paper; reserve for topping.
-
8
Shake flour and 1 cup milk in covered container until smooth.
-
9
Combine remaining milk, salt, hot pepper sauce and 1 tablespoon chili powder mixture in saucepan.
-
10
Bring to simmering.
-
11
Whisk flour-milk mixture into milk mixture in saucepan; cook, stirring, for 10 minutes or until thickened and smooth.
-
12
Remove from heat.
-
13
Stir in 2 cups of the cheese.
-
14
Cover.
-
15
Cook macaroni in boiling water for about 8 minutes or until firm but tender; drain.
-
16
Meanwhile, heat non-stick skillet over medium-high heat.
-
17
Add beef and onion; cook, breaking of meat, for 6 minutes or until no longer pink.
-
18
Carefully drain excess liquid from skillet.
-
19
Stir tomato paste and remaining chili powder mixture into meat mixture; cook, stirring, for 3 minutes.
-
20
Remove from heat.
-
21
Combine macaroni and cheese sauce in macaroni cooking pot.
-
22
Spoon half of mixture into prepared baking dish.
-
23
Spoon meat mixture into prepared baking dish.
-
24
Spoon meat mixture evenly over top, spreading level.
-
25
Top with remaining macaroni.
-
26
Sprinkle evenly with remaining cheese and reserved corn flake crumbs.
-
27
Bake in 375F (190C).
-
28
oven for 30 minutes or until bubbly and golden brown.
