- Half a pack of macaroni (enough for 4)
- 1 onion
- Mince pork or beef around 250 -300g
- 1 red or green pepper
- 1 carrot
- Any veg you may want using up
- Salt and pepper
- Plain Flour 50g
- Butter 25g
- Milk half - 1 pint
- Bay leaf
- Parmesan Cheese
This is a different way with mince – you need plenty of seasoning and can use pretty much any veg that needs using up in your fridge, from leeks, peppers, carrots to courgette – it’s really up to you! I have often made this and then placed in the middle of the oven for 30 – 40 mins at gas mark 5 in order for it to cook slowly and heat through without burning. Ideal for that dash to pick up the kids from an after school club. If you don’t know how to make a white sauce it really is very very simple and if I can do it so can you!
Place a large pan of water on the stove and cook the macaroni according to the packet instructions. Meanwhile chop the onion and cook for 2/3 mins, then set aside. Now cook the mince and add the fried onions and the chopped veg. Cook in the pan for approx 3-4 mins
Tip into a large oven dish. When the pasta is cooked too add this to the ovenproof dish mixing well the macaroni with the mince. Now season well, using plenty of nutmeg and a bay leaf.
Now make a white sauce. I use a knob of butter approx. 25g, let it melt in a pan and then add the flour, around 50g mix well and when you get a biscuit smell add the milk (half a pint) a little at a time whisking – all on a low heat. You may need up to 1 pint of milk. When it’s at your desired consistency pour over the meat and macaroni. Sprinkle with bread crumbs and cheese, then pop in a preheated oven – middle shelf gas mark 5 for 30-40 mins.