Selasa, 4 November 2008

Baked Macaroni with Bechamel Sauce

Instructions
Difficulty: Easy

Things You’ll Need:
· 16 oz Large Elbow Macaroni
· 1/4 cup oil
· 4 cloves garlic, minced
· 1 small onion, chopped
· 1 green bell pepper, diced
· 1 lb ground beef
· 2 cups tomato sauce
· salt and pepper to taste
· 1/2 cup butter
· 2 tbsps all purpose flour
· 1 can (12 Fl. oz.)Evaporated Milk
· 1 1/2 cups of chicken broth
· 1 can (10.75 Oz) Cream of Mushroom Soup
· grated cheese
· 1 large baking tray or pyrex

Step1 Boil elbow macaroni as directed in the package. Drain then set aside.

Step2 Preheat oven to 350 degrees.

Step3 Prepare Meat Filling. Heat oil in a skillet. Saute garlic and onions. Add green bell pepper and cook until tender. Add 1 lb ground beef and cook until brown. Add tomato sauce and seasoning. Bring to a boil then simmer for a few minutes. Note: Add a little water if the sauce gets too thick.

Step4 Add meat filling to cooked macaroni. Mix well then transfer to a large pyrex or baking/lasagna tray. Set aside.

Step5 Prepare Bechamel Sauce. Melt butter then add flour. Stir. Add milk and chicken broth while stirring continuously. Add cream of mushroom soup and cook until smooth and thick. Pour evenly over the macaroni. Top with grated cheese. Bake in preheated 350 degree oven for 20 to 30 minutes or until top is lightly browned.

French version of White Sauce:
3 tablespoon of Butter
3 tablespoon of Flour
3 cups of Milk

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