Thursday, 18 June 2009

Baked Macaroni


500 gr. long macaroni (half-boiled with a spoonful of olive oil or vegetable oil, then drained)

600 gr. regular minced meat

600 gr. cheddar/tasty cheese (grated), 500 gr. to be mixed and 100 gr. to sprinkle on top

2 l. full cream milk (I use UHT milk)

3 eggs



To make:

1. Pre-heat the oven to medium-high heat.

2. Put the minced meat in a wok on a medium heat and stir fry until fully cooked, add a little salt and pepper.

3. Mix the milk, 500 gr. grated cheese, stirred fry meat and half-boiled macaroni together in a big bowl. Add salt and pepper to taste.

4. Once you can taste the salt and pepper in the mix, add in the eggs and mix everything thoroughly.

5. Put the mixture into 1 large and 1 medium baking dish. Start by putting the macaroni first until it fills half of each baking dish, then pour in the liquid.

6. Sprinkle the 100 gr. grated cheese on top of the mixture

7. Bake for approximately 60 - 90 minutes, until the cheese topping is slightly orange-yellowish.

8. Turn the oven off, and if the bottom part of the baked macaroni still looks slightly runny, leave it in the turned off oven, with the door slightly open. Take the macaroni out once it looks set.

9. Let it cool for approximately 30 minutes. Then serve. Put the remaining (completely cooled down) baked macaroni in the refrigerator. It can stay for a few days.

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