Cook the macaroni

• Bring a large pot of salted water to a boil.
• Cook the macaroni until al dente, then drain.

Sauté the aromatics and meat

• Heat the oil in a frying pan and soften the onion, garlic, bell pepper and scallion.
• Add the sliced hot dog sausage and diced ham and brown them.
• Stir in the tomato paste and epis seasoning and cook until fragrant.

Make the cheese mixture

• In a bowl, combine the evaporated milk, melted butter, half of the cheddar and half of the mozzarella.
• Season with salt and black pepper.

Combine everything

• Mix the drained macaroni with the meat mixture and the cheese mixture until evenly coated.

Bake

• Transfer to a buttered baking dish and top with the remaining cheddar and mozzarella.
• Bake at 180 °C until golden and bubbling.

Rest and serve

• Let the macaroni rest a few minutes before serving.