Gourmet macaroni

Servings: 4

Preparation: 10 minutes

Cooking: 20 to 25 minutes

Ingredients

• 1 onion, chopped
• 1 green pepper, diced
• 60 ml (4 tbsp) olive oil
• 450 gr (1 lb) lean ground beef
• 15 ml (1 tbsp) tomato paste
• 3 cloves garlic, chopped
• 15 ml (1 tbsp) beef broth concentrate
• 4 servings macaroni, cooked al dente
• 500 ml (2 cups) beef broth béchamel sauce (see below)
• 1 l (4 cups) local cheese, grated
• Salt and pepper to taste
• Beef broth béchamel sauce
• 750 ml (3 cups) boiling water
• 30 ml (2 tbsp) beef broth concentrate
• 45 ml (3 tbsp) butter
• 60 ml (4 tbsp) flour

Preparation

1. For the béchamel sauce, add the Knorr stock concentrate to boiling water.
2. In a hot saucepan, melt the butter then add the flour and continue to mix, using a spatula, for 1 to 2 minutes, until the flour cooks.
3. Over low heat under the saucepan, using a whisk, gradually add the prepared stock, then continue to mix, until the sauce thickens. Check the seasoning.
4. Preheat the oven to broil.
5. In a hot frying pan, brown the onion and pepper in olive oil, 3 to 4 minutes. Remove and set aside.
6. In the same frying pan, brown the meat, 5 to 6 minutes.
7. Add the onion and pepper mixture, tomato paste, garlic, and Knorr stock concentrate. Check the seasoning.
8. In a bowl, mix the cooked macaroni, meat, béchamel sauce and 3 cups of grated cheese.
9. In a gratin dish, place the mixture obtained, cover with the remaining cheese and let brown in the oven for a few minutes.