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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