Mac’s Baked Mac

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It’s been really hot for spring — I hope it’s not going to be worse in summer!  Even if the airconditioner is on and all the blinds and curtains are drawn, it is still H-O-T.  I wonder how Deefa feels underneath all that thick fur…

As it is with every day, I needed to think of what to cook for dinner.  It’s spring, but it feels like summer.  So what did I decide to prepare?  A winter food!  Duh.  I know how hot it is, but considering what I had in the fridge and in the pantry, I just had to make baked macaroni.  Crazy but did it anyway.  And in the end after all that sweating, it pays off.  Best pasta dish I have made and the best mate for an icy cold Coke!

Ingredients:

300 grams mince pork

300 grams mince beef

1 small onion, chopped

1 teaspoon minced garlic

about 1/2 cup bacon, cut into small pieces (this is optional, but I had some so in they went)

about 1/2 cup pork sausages, sliced or cubed (again, optional but these were leftovers so…)

100 grams tomato paste

1/3 cup water

1/8 cup sugar

1/4 teaspoon salt

1/4 teaspoon pepper

225 grams elbow macaroni

125 grams butter

1 can Campbell’s Cream of Mushroom Soup

1 can milk (by this I mean, use the emptied can of your mushroom soup and fill it with milk)

1 1/2 cups grated tasty cheese

1/4 – 1/2 cup parmesan cheese, grated

1/4 – 1/2 cup grated mozzarella cheese

What you need to do:

Cook your elbow macaroni according to package instructions.  Drain and set aside.

In a big pan or even a wok, sauté garlic and onion in oil.  Add the pork and the beef.  When they are cooked, add your bacon and sausage (or even cooked chicken pieces), if you have them.  Add tomato paste and water.  Mix together and then simmer for a while.  Add the salt, pepper and sugar.  Turn off heat.  Mix this mixture with your cooked macaroni. and set aside.

In a saucepan, melt your butter over medium heat.  Add the mushroom sauce and milk, stirring continuously.  Add the 1 1/2 cup of tasty cheese.

Cover the bottom of a large pyrex dish (or a deep dish pan or a tin foil pan) with the macaroni and meat mixture.  Ladle some of the cheese sauce on top.  Repeat the layers and end by sprinkling your grated parmesan and mozzarella cheeses on top.  At this point, I remembered I had 2 Devondale processed cheese squares in the fridge so I just ripped them into strips and added them on top (just in case it’s not cheese enough lol).  Cover with foil and bake for 45 minutes at 180 deg C.

This recipe would probably serve about 8 – 10 people depending on the appetite.  Freeze leftovers (if any!) in individual containers for when you want some again.

Enjoy!

Meaty macaroni

Meaty macaroni

Layered with the cheese sauce

Layered with the cheese sauce

sprinkled with parmesan and mozzarella before baking

sprinkled with parmesan and mozzarella before baking

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