Macaroni Mince

    Macaroni Mince

    (7)
    173saves
    1hr


    12 people made this

    About this recipe: This is my mum's recipe. Gotta love it!

    Ingredients
    Serves: 6 

    • 250g macaroni, boiled
    • 700g beef mince, browned
    • 1 onion, chopped
    • 1 small tube tomato puree
    • 1 tablespoon chopped fresh parsley
    • White sauce
    • 2 tablespoons butter
    • 2 tablespoons flour
    • pinch salt
    • 1L milk
    • 75g cheese (Cheddar is good)
    • 2 eggs, beaten
    • dried breadcrumbs (optional)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Combine the cooked macaroni and mince with the onion, tomato puree and parsley.
    2. Make white sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and salt until smooth. Gradually whisk in the milk. Bring to the boil; cook and stir for 2 minutes or until thickened. Add grated cheese of choice.
    3. Remove sauce from heat and add beaten eggs. Spoon into a casserole dish in layers, alternating between the white sauce and the mince and macaroni mixture. Finally cover with breadcrumbs. Bake in a preheated 180 C / Gas 4 oven for 30 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (9)

    isisblackwidow
    4

    Went down with family ok generally but was alot of sauce  -  04 Mar 2012

    by
    9

    Something else. I used fresh mince, left out the ginger, added two very finely chopped carrots (adds a sweet nuttiness) to the sauteed mince, onions and garlic as well as dried oregano, a glass of good red wine (gives the dish more depth), a big bayleaf and half a teaspoon of dried chilli powder. In the cream sauce, I left out the eggs and added more milk, a pinch of smoked paprika, nutmeg and powdered clove (subtle hints) and used both cheddar and good parmesan. Instaed of breadcrumbs = I finished with the macaroni level, added a topping of cheese and then very finely sliced tomatoes dusted with lots of pepper and seasalt. It crisps up and adds a piquant quality to the topping - also looks pretty!  -  14 Sep 2010  (Review from Allrecipes AU | NZ)

    by
    7

    Something else. I held back a little of the meat sauce and put that on top before baking. I just think it looks better that way. I also leave out the breadcrumbs, and increase the amount of cheese on top.  -  29 Jul 2010  (Review from Allrecipes AU | NZ)

    Write a review

    Click on stars to rate