About this recipe:The classic macaroni dish made even more hearty with keema of choice! Great for kids' lunch.
250g macaroni, boiled
700g keema, browned
1 onion, chopped
1 small tube tomato puree
1 tablespoon chopped fresh parsley
2 tablespoons butter
2 tablespoons flour
75g cheese (Cheddar is good)
2 eggs, beaten
dried breadcrumbs (optional)
Directions Prep:20min › Cook:40min › Ready in:1hr
Combine the cooked macaroni and keema with the onion, tomato puree and parsley.
Make white sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and salt until smooth. Gradually whisk in the milk. Bring to the boil; cook and stir for 2 minutes or until thickened. Add grated cheese of choice.
Remove sauce from heat and add beaten eggs. Spoon into a casserole dish in layers, alternating between the white sauce and the keema and macaroni mixture. Finally cover with breadcrumbs. Bake in a preheated 180 C for 30 minutes.