••••MACARONI MOZZARELLA BECHAMEL SAUCE••••

(Source: mutantcooking.com & photos also)

••••THIS LOOKS SO GOOD!!!

Macaroni Mozzarella Béchamel Sauce

 

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Creamy and rich white sauce covering macaroni and beef sauce.

Recipe type: Main Meal

Ingredients

• Beef Sauce:
• 1lb ground beef
• 1 tablespoon olive oil
• 1 onion chopped
• 1 cube chicken bouillon (you can use ½ cup chicken stock and omit the ½ cup water.)
• 1½ tablespoon tomato paste
• ½ teaspoon all spice
• ¼ teaspoon cinnamon powder
• ¼ teaspoon ginger powder
• Salt to taste
• ½ cup water
• Béchamel:
• 4 cups cold milk
• 4 tablespoon all purpose flour
• Salt to taste
• 3 tablespoon butter
• 1 tablespoon olive oil
• 1 cup mozzarella cheese
• Macaroni:
• 1 ½ cup uncooked elbow macaroni

Instructions

1. Cook elbow macaroni as directed on the box, or boil the elbow macaroni in water, season with salt, and boil for 10 -12 minutes. Drain from water.
2. Beef sauce:
3. In a pan add the beef first and stir on medium heat for 3 minutes.
4. Add onion and stir until water from beef evaporates
5. Add oil, spices, salt, chicken bouillon, and tomato paste, stir for 3 minutes. Add the water and cook until the beef is cooked and the sauce is not watery anymore.
6. Béchamel sauce
7. In a pan add butter and oil, when the butter melts add the flour and stir.
8. When flour starts to bubble, add 1 cup of milk and stir, then add the rest of milk and keep stirring until the sauce becomes thicker (it won’t be too thick for now so don’t worry.)
9. When the sauce reaches a creamy slightly thick texture, add the cheese and keep stirring. The sauce will now get thicker. Season with salt.
10. To assemble the dish:
11. In 10” wide pan and 2 ½” – 3” deep, add just enough macaroni to cover the bottom (you should still see a little from the pan’s bottom).
12. Add around one cup from the béchamel sauce and mix, distribute evenly.
13. Add all the beef sauce and distribute evenly.
14. Add the rest of macaroni and distribute evenly.
15. Add the rest of béchamel sauce and distribute evenly.
16. Insert a spoon in different areas of the dish, this will allow the béchamel (do not stir, it’s like a stabbing motion).
17. Bake in a preheated oven 180C/350F for 20 minutes. (if you don’t have a fan in your oven, then use the broiler after the 20 minutes baking to get light brown patches).
18. Serve hot.