INGREDIENTS:
- 1 lb uncooked elbow macaroni
For the Meat Sauce:
- 1 lb ground beef
- 1 & ½ cup canned diced tomatoes
- 1 small onion, diced
- ½ cup green bell pepper, diced
- ½ cup tomato paste
- 1 cup water
- 3 tbsp butter
- 1 pc beef cube
- 1 tsp paprika
- 1 tbsp sugar
- Salt and pepper, to taste
For the Mornay Sauce:
- 1 oz parmesan cheese, grated
- 2 oz sharp cheddar cheese, grated
- 3 tbsp all- purpose flour
- 2 cups fresh milk
- 3 tbsp butter
- ¼ tsp salt
HOW TO COOK:
- Prepare the elbow macaroni according to instructions in the package but reduce the cooking time so that the macaroni is not well done.
- Drain the water and set aside.
- Prepare the meat sauce by heating a cooking pot.
- Add and melt the butter.
- When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color turns medium brown.
- Add- in the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or until the vegetables are soft.
- Add- in the tomato paste and paprika then stir and cook for 1 minute.
- Add- in the beef cube and water then stir until everything is well distributed.
- Simmer for 20 minutes.
- Add- in the sugar, salt, and pepper then mix well.
- Turn off the heat then set aside.
- Prepare the Mornay sauce by heating a sauce pan over medium heat.
- Add and melt the butter.
- Add- in the flour and stir constantly for about a minute (color must be yellowish and not brown).
- Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.
- Add- in salt and pepper then simmer for 2 to 3 minutes.
- Add- in the cheeses and whisk until melted then set aside.
- Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat sauce is well distributed.
- Pour and spread the Mornay sauce over it the pasta until every space is covered.
- Preheat oven to 350 F or 175 C.
- Bake for about 15 to 20 minutes.
- Remove from the oven and allow to cool down a bit. Enjoy!
IMAGE: panlasangpinoy.com
Also try: Baked Spaghetti
