Can’t-beat-meat macaroni
Prep Time
Price Per Serving
Cooking Mode
500 mL (2 cups) cup cut macaroni
15 mL (1 tbsp.) tbsp. olive oil
1 large onion
2 garlic cloves
450 g (1 lb.) lb ground meat (beef, pork, etc.)
250 mL (1 cup) cup veal stock
1 diced tomatoes
15 mL (1 tbsp.) tbsp. dried herbs
375 mL (1 ½ cups) cup grated cheddar cheese
80 mL (⅓ cup) cup breadcrumbs
500 mL (2 cups) cup cut macaroni
15 mL (1 tbsp.) tbsp. olive oil
1 large onion
2 garlic cloves
450 g (1 lb.) lb ground meat (beef, pork, etc.)
250 mL (1 cup) cup veal stock
1 diced tomatoes
15 mL (1 tbsp.) tbsp. dried herbs
375 mL (1 ½ cups) cup grated cheddar cheese
80 mL (⅓ cup) cup breadcrumbs
Directions
1In a pot of boiling water, half-cook the pasta (it will finish cooking in the oven). Drain.
2In a frying pan, heat oil and brown onion and garlic.
3Add meat and cook over high heat for 3 to 4 minutes.
4Add veal stock and let it reduce slightly.
5Add tomatoes and herbs.
6Pour pasta into a baking dish and add meat mixture. Mix well.
7Add two-thirds of the cheese and mix.
8Spread remaining cheese on top. Sprinkle with breadcrumbs.
9Finish cooking in preheated oven at 160 °C (325 °F) for 15 to 20 minutes, until well cooked.
10To jazz up your macaroni in meat sauce, try using a combination of different cheeses, such as equal parts of cheddar, Chèvre Noir, and Emmenthal.
Tips
1
To jazz up your macaroni in meat sauce, try using a combination of different cheeses, such as equal parts of cheddar, Chèvre Noir, and Emmenthal.
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