1 tablespoon tomato paste
(diluted in a glass of cold water)
(half a glass - you can drink the rest)
1 teaspoon sugar
1 cinnamon stick
1 tablespoon breadcrumbs
(about, or more, - not a sweet cheese, something like cheddar or parmesan)
1 cup milk
6 oz butter
(I always add this)
For the bechamel sauce
5 tablespoons flour
4 tablespoons butter
2 cups milk
Heat the first lot of butter and fry the onion until brown. Add a cup of water and simmer until the water is absorbed. Add the wine, cinnamon and your seasoning. Simmer with the lid on for about 3 mins.
Add the tomato paste and sugar and allow to simmer until almost all the liquid is absorbed.
Boil the macaroni with a bit of salt and drain once ready. Mix the 2nd lot of butter and a handfull of cheese into the macaroni and then put a layer of the macaroni (half of the full quantity) in a greased oven dish. Sprinkle with cheese
Spread the mince over the macaroni and sprinkle with cheese. Top with the rest of the macaroni.
Beat two whole eggs and two egg whites with the milk. Add your seasoning and pour over the macaroni. Make a bechamel sauce by heating the butter and blending in the flour. Add the mild and blend till smooth. Add your seasoning and the nutmeg. Cook until fairly thick.
Add the two remaining egg yolks and a handful of grated cheese. Cover the macaroni with the Bechamel. Sprinkle the remaining cheese and the breadcrumbs on top with dots of butter.
Bake in a moderate oven until golden brown. About 45 minutes
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries
for the nigella.com team cannot be answered here - please instead submit
any questions as "Kitchen Queries".