Beef & Macaroni Casserole
The English Kitchen
The English Kitchen
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Ingredients

  • For the beef layer
  • 2 TBS olive oil
  • 1 medium onion, peeled and chopped
  • 1 clove of garlic, peeled and minced
  • 3 cups of leftover roast beef, cut into cubes
  • 1/4 tsp ground cinnamon
  • salt and pepper to taste
  • 390 g of finely chopped tomatoes (about 1 1/2 cups)
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  • For the cheese sauce
  • 3 TBS butter
  • 35 g of flour (1/4 cup)
  • 500 ml of warm milk (2 cups)
  • 1/2 tsp salt
  • dash of white pepper
  • pinch of nutmeg
  • 90 g of finely grated Parmesan Cheese (1/2 cup)
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  • For the macaroni
  • 1/2 pound of macaroni
  • 2 large free range eggs, beaten
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  • you will also need
  • 240 g of strong cheddar cheese, grated (2 cups)

Instructions

Comments

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