• Cook the elbow macaroni according to package directions. Drain and set aside.

Make the Meat Sauce

• Heat olive oil over medium heat in a saucepan. Cook the sliced hotdogs, transfer to a plate and set aside. To the same pan, add the minced garlic and onions. Cook and toss them around until they are soft. Add the bell pepper and cook for about two minutes, stirring occasionally.
• Add the ground meat. Break the meat chunks into small pieces and cook until browned and tender, about 10-15 minutes. 
• Add the tomato sauce and beef broth. Stir so that the meat is coated with the liquid. Add the sugar and Italian seasoning. Bring to a boil, then simmer for another 40 minutes or so, on low to medium heat until the sauce is thick.
• Add the cooked hotdogs and cook for another 5 minutes. Season with salt and pepper and turn off heat.

Make the Cheese Sauce

• In a small saucepan over medium heat, heat the butter until it is bubbly. Add the flour and whisk continuously until a light brown paste is formed. Gradually add the milk and the evaporate as you stir continuously. Once the sauce has thickened, add the cheese and stir until it melts and blends with the rest of the sauce. Season with salt and pepper if desired.

Bake it!

• Preheat oven to 350 F. In a big pot, combine the meat sauce and the cooked macaroni until all the noodles are coated. Transfer everything in a 9x13 baking dish. Pour the cheese sauce over the macaroni. Bake it for 20-25 minutes. Broil it for 3-5 minutes, until the cheese has browned slightly.