Treat yourself to this creamy and cheesy baked mac recipe!
1/4 cup unsalted butter
1/2 cup all-purpose flour
1 3/4 cup fresh milk
salt, to taste
ground pepper, to taste
garlic powder, to taste
1 cup cheddar cheese, grated
500 grams elbow macaroni
1 medium red onion, chopped
4 cloves garlic, chopped
454 grams ground beef
500 ml tomato sauce
1 cup quick melt cheese
1 cup cheese, your choice
For the pasta sauce, melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly until the paste cooks and bubbles a bit, but don't let it turn brown.
For about 2 minutes, add the milk or cream, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper and garlic powder to taste. Lower the heat and cook. Continue stirring for 2 to 3 minutes more.
Lastly, add the 1 cup grated cheddar cheese and stir it constantly until it is well combined with the liquid mixtures.
For the pasta, preheat your oven to 180 degrees Celsius or 356 degrees Fahrenheit.
Cook your pasta according to the packaging instructions. Once cooked, drain your pasta and set it aside.
In a pan over medium heat, add oil, saute your onion until translucent, then saute your garlic.
Add your ground beef and cook it until it turns brown. Add ground pepper, salt, and garlic powder to taste.
Pour your tomato sauce and stir it constantly. Bring it to simmer for 5 minutes. Set it aside.
After cooking the meat sauce, in a large bowl mix it together with the pasta. Add 1 cup of your quickmelt cheese or your preferred cheese and continue mixing.
After mixing transfer the macaroni in a Pyrex dish.
After transferring the macaroni, add the white sauce on top together with any kind of cheese you prefer.
Bake it for 15 to 18 minutes or until the cheese starts to melt. Top it with parsley.
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