INGREDIENTS
- 500 g Macaroni
- 500 g Ground beef
- 1 large White onion (finely diced)
- 1 1/2 cup Cheddar cheese
- 2 tbsp Paprika
- 1 1/2 tsp Pepper
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 2 tsp Salt
- 225 g Passata/ Canned tomatoes
- 60 g Butter
- 700 ml Milk
- 2 tbsp Olive oil
METHOD
- Preheat the oven to 180 C. Heat oil in a large non stick pan.
- Add in diced onions and saute till they’re softened.
- Add ground beef, break it apart with a spoon. Cook till the meat is browned all over.
- Add spice powders, salt to taste. Mix it in well. Add in passata and cook for few minutes.
- In another pan, melt butter. Add flour and stir continuously for a minute. Gradually pour in the milk, whisk continuously making sure there are no lumps. Bring to a gentle boil, add in the grated cheese and mix well.
- Season with salt and pepper. Switch off flame. Add in the cooked pasta and stir until well combined.
- Spoon half of the pasta in an ovenproof dish. layer the mince mixture and then the remaining pasta.
- Sprinkle the cheese on top and bake for 40-50 minutes until golden brown. Set aside for 15 minutes before serving.
