INGREDIENTS

INSTRUCTIONS

Heat oven to 375.  Coat  13x9x2-inch baking dish with cooking spray.
Bring large pot salted water to boil.  Mix chili powder and cumin.
Melt butter in medium-size saucepan. Add cornflake crumbs, stirring  to
coat. Scrape onto waxed paper; reserve for topping. (Wipe out  saucepan
with paper toweling). Shake flour and 1 cup milk in covered  container
until smooth. Combine remaining milk, salt, hot pepper  sauce and 1
tbsp chili powder mixture in saucepan.  Bring to  simmering. Whisk
flour-milk mixture into milk mixture in saucepan;  cook, stirring, for
10 minutes or until thickened and smooth. Remove  from heat. Stir in 2
cups of the cheese. Cover. Cook macaroni in  boiling water for about 8
minutes or until firm but tender; drain.  Meanwhile, heat nonstick
skillet over medium-high heat. Add beef and  onion; cook, breaking of
meat, for 6 minutes or until no longer pink.  Carefully drain excess
liquid from skillet. Stir tomato paste and  remaining chili powder
mixture into meat mixture; cook, stirring, for  3 minutes. Remove from
heat. Combine macaroni and cheese sauce in  macaroni cooking pot.
Spoon half of mixture into prepared baking  dish. Spoon meat mixture
into prepared baking dish. Spoon meat  mixture evenly over top,
spreading level.   Top with remaining  macaroni. Sprinkle evenly with
remaining cheese and reserved corn  flake crumbs. Bake in 375 oven for
30 minutes or until bubbly and  golden brown. Recipe By     : Family
Circle 9/17/96  Posted to EAT-L Digest 30 October 96  Date:    Thu, 31
Oct 1996 16:26:02 -0500  From:    Carol Taillon
<taillon@ACCESS.MOUNTAIN.NET>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 427
Calories From Fat: 271
Total Fat: 30.2g
Cholesterol: 100.8mg
Sodium: 1017mg
Potassium: 481.8mg
Carbohydrates: 12.9g
Fiber: 1.3g
Sugar: 7.7g
Protein: 25.8g