Macaroni Béchamel

Like lasagne but with short pasta and more bechamel.

Ingredients

For the meat

• 500g minced beef

• 90ml olive oil

• 1½ onions (finely chopped)

• 4 garlic cloves, minced

• 2 tbsp fresh coriander, finely chopped

• 1 tbsp tomato puree

• 1 tbsp pesto

• 400g can chopped tomatoes

• 1 tbsp chicken stock powder

• ¼ tsp ground nutmeg

• ½ tsp salt

• 2 tsp black pepper

• 300g short pasta (I used maccheroni)

For the bechamel

• 100g unsalted butter

• 100g plain flour

• 1l milk

• Pinch of salt

• 1 tsp chicken stock powder

• 1 tsp black pepper

• ½ tsp ground nutmeg

• 100g grated mozzarella

• 100g grated cheddar

Method

Meat

1. Heat the oil over medium heat and cook the minced beef for about 5 mins.

2. Add the onions, cooking for another 5 mins until softened.

3. Add the garlic and coriander along with 2 tbsp water, stirring to combine.

4. Stir in the tomato puree, pesto, chopped tomatoes, chicken stock, nutmeg, salt and pepper and simmer for about 10 mins.

5. Cook the pasta, drain and mix in to the sauce.

Bechamel

1. Melt the butter over medium heat.

2. Add the flour and stir until it reaches a smooth, batter like consistency.

3. Gradually add the milk, whisking continuously to avoid lumps, until the sauce thickens.

4. Add the salt, stock powder, black pepper and nutmeg and stir until smooth.

5. Remove from the heat and stir in half of the mozzarella and Cheddar until melted.

Assemble

1. Preheat the oven to 180°C fan.

2. Add the pasta and meat sauce to a baking dish.

3. Spread half of the remaining cheese over the pasta mixture.

4. Pour the bechamel sauce evenly over the top, followed by the remaining cheese.

5. Cover with foil and bake for 35 mins, uncover and cook for another 5 mins to brown.