Macaroni and Beef Pasta Bake

    (71)
    1 hour

    Cheese, onions, mince and macaroni baked with cherry tomatoes and fresh thyme. Simple and delicious.


    69 people made this

    Ingredients
    Serves: 6 

    • 2 1/2 cups (385g) macaroni
    • 225g mince
    • 1 onion, chopped
    • 2 tablespoons white wine
    • 1 1/2 cups (375ml) milk
    • 1 tablespoon whole grain mustard
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • pinch cayenne pepper
    • 1/2 cup (60g) plain flour
    • 2 1/2 cups (315g) grated Cheddar cheese, divided
    • 1 tablespoon chopped fresh thyme
    • 2 cups quartered cherry tomatoes

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Lightly grease a large casserole dish.
    2. Bring a large pot of water to a boil. Place the macaroni in the pot, cook 9 to 11 minutes, until al dente, and drain. Transfer to the prepared casserole dish.
    3. In a frypan over medium heat, cook and stir the mince and onion until beef is evenly brown and onion is tender. Stir in the wine and continue cooking 1 minute. Mix in the milk, mustard and Worcestershire sauce. Season with salt, pepper and cayenne pepper. Continue to cook and stir until heated through. Whisk the flour into the frypan and gradually stir in 2 cups cheese until melted. Mix in the thyme and cherry tomatoes.
    4. Stir the frypan mixture into the casserole dish with the macaroni. Top with remaining cheese.
    5. Cook uncovered 30 minutes in the preheated oven, until bubbly and lightly brown.
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    Reviews and Ratings
    Global Ratings:
    (71)

    Reviews in English (58)

    by
    0

    It was rather bland in taste, and very thick with the flour making it hard to mix the meat in with the pasta. However it was a nice hearty dish and went down well for dinner.  -  05 Mar 2017

    by
    35

    We didn't care for this casserole, it was very bland. I really think the 1/2 cup of flour really took away from the dish, it seemed to nutralize the taste of the cheese.  -  12 Aug 2004  (Review from Allrecipes USA and Canada)

    by
    29

    This is a very good recipe...The only changes we made was to use evaporated milk instead of regular milk, and we added Panko bread crumbs mixed with grated paremesean cheese and a little paprika for color on top before baking..Also, make sure the flour is fully cooked - a couple of minutes before adding in the cheese.  -  19 Oct 2006  (Review from Allrecipes USA and Canada)

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