This macaroni bake recipe is a great option for an easy weeknight dinner. The mince and vegetables give the traditional macaroni and cheese a high protein, added veggie twist!
Ingredients:
250g uncooked macaroni pasta
2 tablespoons butter
2 tablespoons flour
1 ½ cup milk
1 tablespoon olive oil
1 green bell pepper, cut into cubes
1 yellow bell pepper, cut into cubes
½ red onion, finely sliced
2 cloves of garlic, finely sliced
300g raw beef mince
1 tin tomato and onion mix
1 tablespoon tomato paste
Salt and pepper
Dried mixed herbs
1 cup cheddar cheese, grated
Method:
For the macaroni: Place three to four cups of water in a pot on the stove top. Season the water with salt. As soon as the water starts to boil, add the raw macaroni pasta and let it cook for about 8-10 minutes. Drain the pasta and sit it aside.
For the white sauce: Melt the butter in a pot. Add the flour to the melted butter and mix well. Let it cook for 1-2 minutes before adding the milk, ¼ cup at a time. If the sauce is too thick, add more milk. Simmer for 5 minutes, whisking all the time until thickened.
For the mince: Heat the olive oil in a pan. Cook the onion, garlic and bell peppers for a couple of minutes in the heated olive oil before adding the mince, tomato and onion mix and tomato paste. Season well with salt, pepper and dried herbs. Let it simmer for 10-15 minutes.
To assemble: Preheat the oven to 180°C. In an oven proof dish, combine the macaroni and mince. Pour the sauce over the macaroni and mince and cover with the grated cheddar cheese. Bake in the oven for 15 minutes or until the cheese is golden and bubbly.
This recipe serves 6-8 people.
Nutritional information per serving:
