INGREDIENTS:
- 350 g elbow macaroni
- 1/100 water , as needed
- 1 tbsp Golden Fiesta canola oil
- 4 cloves garlic, minced
- 1 pc medium onion, chopped
- 1/4 kg ground beef
- 3 pcs hotdog, sliced
- 500 ml UFC spaghetti sauce, sweet filipino style
- 1 iodized salt and ground pepper, to taste
- 1/2 cup butter/margarine [cheese sauce]
- 1 tbsp all-purpose flour [cheese sauce]
- 1 cup all-purpose cream [cheese sauce]
- 1 cup quick melt cheese, grated [cheese sauce]
PROCEDURE:
1. Cook macaroni according to package directions. Set aside.
2. In a medium pan, sauté garlic and onion until aromatic. Add beef and sauté until brown. Then add hotdog and sauté for another 2 minutes.
3. Add spaghetti sauce, let it boil and then simmer over low heat for 5-8 minutes, stirring occasionally. Season with salt and pepper as needed. Set aside.
4. Cheese sauce: Melt butter in pan over low heat, then add flour. Stir until well blended. Pour cream gradually while stirring, then add half of the cheese. Cook while stirring until thick. Set aside.
5. Combine cooked macaroni and spaghetti sauce mixture. Pour into a serving dish. Spread cheese sauce on top, then sprinkle with remaining cheese. Cover with foil and let it sit for 5 minutes to melt the cheese.
