Baked Macaroni and Cheese with Beef
Each macaroni is well-coated with minced beef sauce, tomato and a beautiful layer of melted cheese covering the dish. You can all make this delicious Western dish with a very basic cooking techniques.
- Meizan premium macaroni: 200 g
- Minced beef: 250 g
- Onions, celery, carrots: 50 g/each
- Thyme: 10 g
- Bay Laurel: 2 leaves
- Nam Duong Tomato Sauce: 300 g
- Meadow Fresh Milk Full Cream: 150 ml
- Wine: 100 ml
- Morazella Cheese: 50 g
- Parmesan Cheese: 50 g
Boil the macaronis for 10 – 12 minutes. Pick up the macaronis, run through cold water and drain. Mix 1 tablespoon of oil so that the macaronis do not stick together.
Sauté diced onion and carrots, celery then stir-fry quickly minced beef. Add fresh milk and cook for 10 minutes, then pour wine, canned tomatoes, finely chopped thyme and bay leaf and stir-fry well. Season with spices.
Put the macaronis and stir-fry the mixture so that the sauce can be absorbed evenly into the macaronis. Then add the mixture to the porcelain mold and cover the surface with Morazella and Parmesan cheese.
Put the mold in the oven at the temperature of 250ºC until the cheese melts and turns into a pleasant golden brown color. Remove the mold from the oven and serve hot.