# Components:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/2 tsp smoked paprika (optional)
→ Chili
10 - 1/2 lb ground beef
11 - 1/2 medium onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1 tbsp tomato paste
14 - 1 tsp chili powder
15 - 1/2 tsp ground cumin
16 - 1/4 tsp cayenne pepper (optional)
17 - 1 cup canned diced tomatoes
18 - 1/2 cup canned kidney beans, drained and rinsed
19 - Salt and pepper, to taste
→ Hot Dogs
20 - 4 classic hot dogs, sliced into 1/2 inch pieces
→ Toppings (optional)
21 - 2 green onions, thinly sliced
22 - Jalapeño slices
23 - Extra shredded cheddar cheese
# Directions:
01 - Preheat oven to 400°F (200°C). Lightly grease a 2-quart baking dish.
02 - Boil elbow macaroni in salted water following package directions until al dente. Drain and set aside.
03 - In a skillet over medium heat, brown ground beef. Add chopped onion and cook until softened, about 3 minutes. Stir in garlic, tomato paste, chili powder, cumin, and cayenne. Cook for 1 minute.
04 - Add diced tomatoes and kidney beans to the skillet. Simmer for 5 to 7 minutes until thickened. Season with salt and pepper, then remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk and simmer until thickened, about 3 minutes.
06 - Remove sauce from heat and stir in cheddar and mozzarella until melted and smooth. Season with salt, pepper, and smoked paprika if using.
07 - In a large mixing bowl, combine cooked macaroni, cheese sauce, chili, and sliced hot dogs. Mix thoroughly.
08 - Transfer mixture to the prepared baking dish. Optionally top with extra shredded cheddar. Bake for 15 minutes or until bubbly and golden on top.
09 - Garnish with sliced green onions and jalapeño slices before serving.
