cheesy beef and macaroni casserole

cheesy beef and macaroni casserole

cheesy beef and macaroni

This cheesy beef and macaroni casserole is rich and creamy.

  • 1 hr 10
  • 6-8
  • Intermediate

INGREDIENTS

  • 500g macaroni
  • 15ml olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 red pepper, diced
  • 1kg beef mince
  • 2 x 400g tins whole peeled tomatoes
  • handful parsley, chopped + extra

FOR THE SAUCE

  • 30ml butter
  • 45ml cake flour
  • 375ml milk
  • 200g mozzarella, grated
  • 50g Parmesan, finely grated

METHOD

  1. Cook the macaroni in salted boiling water until just tender. Drain and set aside.
  2. Heat oil on medium-high and sauté the onion and garlic. Add the red pepper and fry for another 2 minutes.
  3. Add the mince in batches and break up with a fork. Fry for about 10 minutes or until golden brown. Add the tomatoes and press them fine with a fork. Season. Bring to a boil, lower heat and simmer for 10 minutes.
  4. Mix the mince with the macaroni and parsley in a large casserole dish.
  5. For the sauce, melt the butter on medium-high. Whisk in the flour until well combined. Add the milk while whisking, bring to a boil then simmer for 2-3 minutes or until the sauce is thickened. Remove from heat and add 150g of the mozzarella and the Parmesan. Stir until the cheese is completely melted.
  6. Preheat oven to 200°C. Pour the sauce evenly over the casserole. Top with remaining mozzarella and bake for 20-25 minutes or until golden brown and bubbly. Top with extra parsley to serve.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND INGE BARTSCH PHOTOS: LEE SCHWAGELE

Magazine issue date: September, 2016


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