Hat is an easy recipe for macaroni and cheese and especially?

for the bechamel sauce?


(no ready made products.)Hat is an easy recipe for macaroni and cheese and especially?
PASTICCIO





1 lb. cooked macaroni (ziti)


2 lb. lean ground beef


1 c. chopped onions


2 c. tomato sauce


3 tbsp. dry bread crumbs


1 tsp. oregano


1/2 tsp. cinnamon


1/2 tsp. allspice


1 garlic clove, minced


Salt and pepper to taste


1 egg, slightly beaten


4 c. Bechamel sauce





Cook macaroni according to package instructions, drain and return to pot. Add 2 cups of the Bechamel sauce, stir well and set aside.


Saute the onion in hot oil until light golden, then add the garlic, then the meat until fully cooked. Add cinnamon, allspice, salt and pepper, stir well. Add the tomato sauce and the oregano; simmer on low heat for approximately 20 minutes.





Sprinkle large buttered casserole with bread crumbs, and make layers half the macaroni, all the meat mixture, then the other half of the macaroni. Top with the Bechamel sauce (below), then the beaten egg. Bake in preheated oven at 350 degrees for approximately an hour.








BECHAMEL SAUCE:





8 tbsp. butter


8 tbsp. flour


4 c. warm milk


1 tsp. salt


1/2 tsp. white pepper


1 c. Mozzarella cheese


1 c. Parmesan cheese


4 beaten eggs





Melt the butter, add the flour and stir over medium heat until light golden. Add the warm milk and stir until sauce is thick, add the beaten eggs and stir. Then add the salt and pepper and the cheeses.


maggiHat is an easy recipe for macaroni and cheese and especially?
Preparation Time 5 minutes





Cooking Time 20 minutes





Ingredients (serves 2)


Melted margarine, to grease


145g (1 cup) dried macaroni pasta


40g (1/2 cup) grated cheddar


White sauce


375ml (1 1/2 cups) milk


20g (1 tbs) margarine


Salt %26amp; freshly ground black pepper


1 tbs cornflour


125ml (1/2 cup) water


Method


Preheat oven to 250掳C. Brush a 1-litre (4-cup) ovenproof dish with the melted margarine to lightly grease.


Cook the macaroni in a medium saucepan of salted boiling water following packet directions or until al dente.


Meanwhile, to make sauce, heat milk and margarine in a saucepan over medium heat. Season with salt and pepper. Combine cornflour and water and stir in gradually. Bring to the boil, stirring. Reduce heat to medium-low and simmer, stirring, for 5-7 minutes or until thick.


Drain the macaroni. Add to the white sauce and stir to combine. Transfer to greased dish and sprinkle with cheddar. Cook in preheated oven for 10-15 minutes or until golden. Serve immediately.
for the bechamel sauce:


http://wanderingchopsticks.blogspot.com/鈥?/a>





%26amp; the macaroni %26amp; cheese:


http://wanderingchopsticks.blogspot.com/鈥?/a>





sounds yummy! enjoy :)