First, bring a large pot of water to a boil (180°C/356°F). Cook your Royal Spaghetti following the package directions until just tender but still firm to bite. Drain the pasta and keep it covered in a large bowl while you make the sauces.

Start your meat sauce by heating some olive oil in a non-stick pan over medium heat (150°C/302°F). Cook your minced garlic and onions until they smell good and turn clear, about 2-3 minutes. Add your ground beef and cook until it turns brown (160°C/320°F internal temperature). Season with 2 tablespoons soy sauce, garlic salt, and pepper, then add your sliced hotdogs and cook for another 2-3 minutes.

Move everything to a large pot and pour in your Royal thick and creamy sauce. Let this simmer on low heat (130°C/266°F). Add your mushrooms and sun-dried tomato pesto if you're using it. Pour in the remaining soy sauce and sprinkle in the parsley. Add half a cup of water and adjust the taste with garlic salt and pepper. If you're using truffle oil, add it now and turn off the heat.

For your white sauce (bechamel), start by warming the milk in a saucepan over low heat - just until it's hot but not boiling. In a separate pan, melt your butter over very low heat, then mix in the flour until it gets lumpy. Slowly pour in your hot milk while whisking to avoid lumps. Add your cream and parmesan cheese, keeping the whisk moving. Finally, add cold water little by little, whisking until your sauce becomes smooth and silky.

Turn your oven on to 130°C/266°F. In your baking dish (9" x 16" x 2.3"), mix your cooked pasta with the meat sauce. Press it down gently with a spoon to make it even. Pour your white sauce over the top and spread it out to cover everything. Sprinkle plenty of grated quickmelt cheese on top.

Put your dish in the oven and bake for about 10-15 minutes, just until the cheese melts and turns golden brown. Let it rest for 5 minutes before serving.