200 g macaroni or elbow macaroni
2 Tbsp (30 ml) cooking oil
500 g mince
2 Tbsp (30 ml) chopped fresh parsley or 2 tsp (10 ml) dried
Cheese sauce
3 Tbsp (45 ml)
butter
¼ cup (60 ml) cake flour
2 ½ cups (625 ml) milk
¼ tsp (2 ml) mustard powder
salt and freshly ground black pepper to taste
1 ½ cups (375 ml) grated Cheddar cheese
- Cook the macaroni in boiling water with half the oil until al denté, then drain and set aside.
- Heat the remaining oil in a heavy-based saucepan and fry the mince until it changes colour. Set aside.
- For the cheese sauce, melt the butter, add the flour and whisk over medium heat for a minute. Add the milk, bring to the boil, and whisk continuously until thick. Remove from heat and add the mustard, seasoning and half the cheese.
- Layer half the macaroni in a large, ovenproof dish and top with half the fried mince and half the cheese sauce, then repeat with the remaining mince, noodles and cheese sauce. Sprinkle with parsley and the remaining grated cheese. Bake in a preheated oven at 180 °C for 20-25 minutes.
Serves 4-6
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