Macaroni and Beef Pasta Bake

    Macaroni and Beef Pasta Bake


    68 people made this

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

    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

    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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