Macaroni and cheese with mince

By admin
31 May 2011

Serve 6-8 Preparation time: 15 min Cooking time: 50-60 min

MACARONI AND MINCE 80 ml (1/3c) oil 3 onions, chopped 1 clove garlic 1 green pepper, diced 700 g lean beef mince 30 ml (2 T) fresh oregano salt and pepper 4 tomatoes, sliced 30 ml (2 T) tomato paste 125 ml (½ c) beef or vegetable stock 80 ml (1/3 c) red wine 500 g macaroni, cooked according to packet instructions

CHEESE SAUCE 500 ml (2 c) milk 30 g butter 30 ml (2 T) cake flour salt and pepper 500 ml (2 c) grated pecorino or mature Cheddar cheese 2 eggs, whisked

TOPPING 100 ml grated mature Cheddar cheese tomato halves   Preheat the oven to 180 °C.

Grease an ovenproof dish with food spray.

MACARONI AND MINCE Heat the oil in a pan and stir-fry the onions, garlic and green pepper.

Add the mince and cook until done but not browned.

Add the oregano, salt and pepper and cook for 3 minutes.

Add the tomato, tomato paste, stock and wine.

Simmer until the liquid has reduced by half.

Add the macaroni and mix. Set aside.

CHEESE SAUCE Heat the milk slightly and set aside.

Melt the butter in a pan, add the flour and stir.

Remove from the heat and stir in the heated milk.

Add salt, pepper and the cheese and whisked eggs.

Spoon half the macaroni mixture into the prepared dish and pour over half the sauce.

Repeat, ending with a layer of sauce.

TOPPING Scatter with grated cheese and top with the tomato halves.

Bake for 20-25 minutes or until golden.

Serve hot.

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