Ingredients;
- 500gm Lean Mince
- 3 Large Onions (Grated)
- 2 Ripe Tomatoes
- 500gm grated Cheese
- 250gm Butter
- Salt & Pepper to taste
- 500ml Milk
- 5 eggs
- Parsley to taste
- Oregano to taste
METHOD: Mince
Brown Onion with little butter, when onions are nice and soft, add the mince and stir until completely brown. (I always start with the onions, fry them for a bit to get them caramelized, remove to the side, in with the mince, fry a bit then add back in the onions.) Couple of steps but worth it to get that flavor in the pan for the mince to fry in, add the tomatoes. Stew for about 45 minute on a slow heat. Cool – add 1 egg and 1 cup grated cheese.
METHOD: Macaroni
Bring water to boil, add salt to taste. Add 500gm macaroni in boiling water for 10 – 15 minute. TIP: Add a little oil to the boiling water before adding the macaroni and the water will not spill. Test the macaroni that it is about just soft, drain in colander under cold water. When cooled, add plenty of grated cheese, 1 – 2 cups grated cheese.
TOPPING:
Melt 250gm butter in a saucepan and add 8 tablespoons (not heaped) flour and blend well without browning. Add 500ml milk gradually and stir until almost a ball or until it comes away from saucepan. Cool slightly, add 4 eggs one at a time, and beat well when adding the egg. Now add salt and pepper to taste and add the oregano or sprinkle the oregano herbs on top.
GREASE LARGE PYREX DISH:
Start layering the dish with half the macaroni and mince, continue until you have used up all, spread the topping evenly on the top. Bake for 20 to 30 minutes in 180 degrees.
ENJOY / LEKKER EET and comment below if you tried it!
