A dish which adds a twist in a simple baked macaroni.
It uses spices which are common in Mexican food.
Preparation Time: 15 mins
Cooking Time: 1 hr
Ingredients 20 ml corn oil
15 ml garlic
15 ml onion
120 g ground beef
30 g diced tomatoes
25 g diced carrots
15 g diced bell pepper
400 ml tomato sauce
5 g allspice powder
10 g cumin powder
10 g paprika
1 pc bay leaf
5 g black pepper
8 g salt
350 g macaroni shells
150 ml milk
30 g butter
30 g all-purpose flour
1 pinch ground nutmeg
100 g grated cheese
In a pot with boiling water, cook the macaroni shells until al dente.
In a pan with oil, saute the onion and garlic.
Add the ground beef; then season it with salt and black pepper.
Add the tomatoes, carrots, bell pepper, and bay leaf.
Pour in the tomato sauce and stir it well.
Add the cumin, paprika, and allspice powder.
Remove it from the heat and mix it with the cooked macaroni shells.
Place it in a square pan.
For the bechamel sauce, melt the butter in a pan and add the flour.
Pour the milk and whisk it well until smooth.
Season it with salt, black pepper, and nutmeg.
Remove the pan from the heat and add 70 g of grated cheese.
Pour the mixture on top of the macaroni with tomato sauce.
Sprinkle grated cheese on top.
In a preheated oven, bake the macaroni for 10 mins or until the top has turned brown.