Do you have any leftover meat from yesterday night’s meal, whether it be a casserole or roast beef or minced beef for spaghetti? With such case, some spaghetti smothered in cheese is the way to go. The inspiration for our baked macaroni and mince dish comes from past al forno. Your macaroni and mince will taste like lasagna when baked with a layer of cheese on top. The entire family will love this recipe, and it’s great for using up leftovers.
Baked macaroni and mince tips
To get a creamier pasta, bechamel may still be used, just as in lasagna. You may get rid of the floury taste and smell by melting together a spoonful of butter and a tablespoon of flour. Slowly pour in the milk and whisk constantly until the mixture is smooth and thick. After seasoning, use it to cover the mince and top with cheese. Turn the oven to broil and bake the dish until the cheese is melted and bubbling. Eat with a refreshing green salad.
Pasta is perfect for a cosy night in during the winter. Our baked macaroni and mince is a great use for any leftover beef mince. It’s a delightful cheesefest.
Baked macaroni and mince recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 6 servings
Prep time: 20 minutes
Cooking time: 20 minutes
Baking Time: 10 minutes
Total time: 50 minutes
Ingredients
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250 g macaroni or penne pasta
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250 g beef mince, cooked with onions, tomato and garlic
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75 g grated cheese
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300 m Tomato pasta sauce
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Italian herbs
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salt and freshly ground black pepper
Method
- Boil the macaroni in salt water and cook until tender but still al dente. Drain the water when done.
- Cook or heat the minced beef with the tomato sauce. Season well with salt, pepper and Italian herbs.
- In a casserole dish, sprinkle the bottom for it with grated cheese and then a layer of macaroni, meat and continue until all of the ingredients are used, finishing with cheese.
- Bake in a 200°C oven for 5 to 10 minutes.
- Sprinkle with chipped parsley and serve immediately.