Beef and Macaroni and Cheese Bake
Posted on 26/07/2010

INGREDIENTS

500g lean beef mince
1 tbsp oil
1 garlic clove, crushed
1 celery stalk diced
1 carrot grated
1 tsp sugar
1 tin tomato puree
½ cup water
2 tsp chicken or beef stock
1 tbsp chopped parsley
1 tsp dried oregano
2 packets Vitarium Macaroni & Cheese
250 ml water
100 ml water extra
1 cup fresh breadcrumbs (Vitarium)
1 tbsp melted butter
1 tbsp finely chopped parsley

STEP ONE

Preheat oven to moderate temperature Meat sauce: Saute garlic, celery and carrot until soft. Add mince. Brown mince, stirring to break up the mince. Add tomato puree, water, stock , sugar and parsley. Simmer, stirring occasionally until sauce thickens. Season to taste. Meanwhile prepare macaroni cheese.

STEP TWO

Macaroni Cheese: Bring 250 ml water to the boil and stir in macaroni. Cook, stirring occasionally for 5-6 minutes until almost cooked. Stir in the cheese sachets and extra 100ml water. Cook a further 1-2 minutes. Pour into greased lasagne dish, smooth and pour over meat sauce. (I use a 280cm x 180cm dish)

STEP THREE

Breadcrumb topping: Melt the butter, mix in breadcrumbs and parsley and scatter over mince. Place in preheated oven for about 40-45 minutes until golden and heated through.