Cook the pasta according to package instructions. Set aside.

Cook the tomato meat sauce by heating oil in a pot.

Sauté the garlic, onion, and bell pepper for 3 to 5 minutes.

Add the ground beef. Continue to cook until it browns.

Add the Knorr Beef Cube. Stir.

Pour the tomato sauce in the cooking pot. Stir and let boil.

Sprinkle some salt and ground black pepper. Continue to cook for 5 minutes. Set aside.

Prepare the white sauce by melting the butter in a pot.

Add the all-purpose flour. Stir until the flour absorbs the butter and lumps are formed.

Pour the milk in the cooking pot. Continuously stir the mixture while heating the milk until the flour dilutes completely. You can use a wire whisk while mixing to make the texture smooth (be careful with the Teflon pot though, if you are using one).

Add the quick melt cheese. Continue to stir until the cheese completely melts and is well blended with the mixture. Turn the heat off.

Arrange the macaroni in a mixing bowl. Pour the tomato meat sauce in and then mix well. Add a few tablespoons of the white sauce in the bowl along with some shredded cheddar cheese. Mix well.

Arrange the macaroni mixture on a baking pan. Top with remaining white sauce. Make sure to spread the sauce all over to cover the top.

Preheat oven to 375F. Bake for 15 to 18 minutes.

Remove from the oven. Serve.

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