2 tbsp chili powder
1 tbsp ground cumin
1 tbsp unsalted butter
3/4 c cornflake crumbs
1/4 c all-purpose flour
4 c milk
2 tsp salt
1/2 tsp hot pepper sauce
12 oz cheddar cheese — shredded
1 lb elbow macaroni
1 lb ground beef
1 onion — finely chopped
2 tbsp tomato paste
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.