Cook macaroni in a large saucepan of boiling water until tender. Drain.
Cook mince, onion and garlic in a large oiled frying pan until browned. Add tomato paste and stock. Simmer for 15 minutes or until thickened. Stir in parsley.
Preheat oven to 180 degrees C.
For the cheese sauce: Melt butter in a medium saucepan; add flour. Cook, stirring, for 1 minute. Gradually whisk in the milk; stir over low heat until mixture thickens. Stir in half of the cheese. Remove from the heat; whisk in the eggs. Stir in the macaroni.
Layer macaroni mixture and mince in a 2 litre (8-cup) ovenproof dish, finishing with the macaroni mixture. Sprinkle with combined breadcrumbs and remaining cheese. Bake for 30 mins or until top is golden.
I used fresh mince, left out the ginger, added two very finely chopped carrots (adds a sweet nuttiness) to the sauteed mince, onions and garlic as well as dried oregano, a glass of good red wine (gives the dish more depth), a big bayleaf and half a teaspoon of dried chilli powder. In the cream sauce, I left out the eggs and added more milk, a pinch of smoked paprika, nutmeg and powdered clove (subtle hints) and used both cheddar and good parmesan. Instaed of breadcrumbs = I finished with the macaroni level, added a topping of cheese and then very finely sliced tomatoes dusted with lots of pepper and seasalt. It crisps up and adds a piquant quality to the topping - also looks pretty! - 14 Sep 2010
I held back a little of the meat sauce and put that on top before baking. I just think it looks better that way. I also leave out the breadcrumbs, and increase the amount of cheese on top. - 29 Jul 2010