# What you'll need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon smoked paprika (optional)
→ Chili
10 - 1/2 pound ground beef
11 - 1/2 medium onion, finely chopped
12 - 2 cloves garlic, minced
13 - 1 tablespoon tomato paste
14 - 1 teaspoon chili powder
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon cayenne pepper (optional)
17 - 1 cup canned diced tomatoes
18 - 1/2 cup canned kidney beans, drained and rinsed
19 - Salt and black 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
# Method:
01 - Preheat oven to 400°F. Lightly grease a 2-quart baking dish.
02 - Boil salted water and cook elbow macaroni until al dente according to package directions. Drain and set aside.
03 - In a large skillet over medium heat, brown ground beef. Add onion and cook until softened, about 3 minutes. Stir in garlic, tomato paste, chili powder, cumin, and cayenne pepper; cook 1 minute. Add diced tomatoes and kidney beans, simmer 5-7 minutes until thickened. Season with salt and pepper, then remove from heat.
04 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and simmer until thickened, about 3 minutes. Remove from heat and stir in cheddar and mozzarella until melted. Season with salt, pepper, and smoked paprika.
05 - In a large mixing bowl, combine cooked macaroni, cheese sauce, chili mixture, and sliced hot dogs. Mix thoroughly.
06 - Transfer mixture to prepared baking dish. Top with extra shredded cheddar cheese if desired. Bake for 15 minutes until bubbly and golden on top.
07 - Garnish with sliced green onions and jalapeño slices before serving.
