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["Cook elbow macaroni as directed on the box, or boil the elbow macaroni in water, season with salt, and boil for 10 -12 minutes. Drain from water.", "In a pan add the beef first and stir on medium heat for 3 minutes.", "Add onion and stir until water from beef evaporates", "Add oil, spices, salt, chicken bouillon, and tomato paste, stir for 3 minutes. Add the water and cook until the beef is cooked and the sauce is not watery anymore.", "In a pan add butter and oil, when the butter melts add the flour and stir.", "When flour starts to bubble, add 1 cup of milk and stir, then add the rest of milk and keep stirring until the sauce becomes thicker (it won't be too thick for now so don't worry.)", "When the sauce reaches a creamy slightly thick texture, add the cheese and keep stirring. The sauce will now get thicker. Season with salt.", "In 10"" wide pan and 2 1/2"" - 3"" deep, add just enough macaroni to cover the bottom (you should still see a little from the pan's bottom).", "Add around one cup from the bechamel sauce and mix, distribute evenly.", "Add all the beef sauce and distribute evenly.", "Add the rest of macaroni and distribute evenly.", "Add the rest of macaroni and distribute evenly.", "Insert a spoon in different areas of the dish, this will allow the bechamel (do not stir, it's like a stabbing motion).", "Bake in a preheated oven 180C/350F for 20 minutes. (if you don't have a fan in your oven, then use the broiler after the 20 minutes baking to get light brown patches).", "Serve hot."]
