Cheesy Baked Macaroni

Ingredients

2	tbsp	cooking oil
4	cloves	garlic, finely crushed
1/2	kg	MONTEREY LEAN GROUND BEEF
1/2	kg	Filipino or sweet style tomato sauce
2-1/2	tsp	iodized fine salt
1	tsp	pepper
8 (900 g)	cups	cooked macaroni (400 g raw)

1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED
1/2 (60 g)	cup	MAGNOLIA ALL PURPOSE FLOUR
2 (250 mL each)	packs	MAGNOLIA ALL-PURPOSE CREAM
2 (200 mL each)	packs	MAGNOLIA FULL CREAM MILK
2 (165 g each)	packs	MAGNOLIA QUICKMELT CHEESE, grated

1	Preheat oven to 400°F.
2	In a saucepan, heat oil and sauté garlic then beef for one minute or until beef changes in color. Add tomato sauce and simmer for 2 minutes. Season with salt and pepper. Simmer covered for 10 minutes over low heat. Fold in macaroni. Transfer to an ovenproof dish.
3	Make the white sauce by melting the butter in a saucepan. Add flour while whisking and cook for 1 minute over medium heat.
4	Add cream and half of the cheese while continuously whisking the mixture. Simmer for 2 minutes over low heat or until thick. Spread on top of macaroni mixture.
5	Top with remaining cheese and bake in the oven for 10 minutes or until cheese has melted and top layer has browned slightly.