Keema Macaroni

Keema Macaroni


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About this recipe: The classic macaroni dish made even more hearty with keema of choice! Great for kids' lunch.


Serves: 6 

  • 250g macaroni, boiled
  • 700g keema, browned
  • 1 onion, chopped
  • 1 small tube tomato puree
  • 1 tablespoon chopped fresh parsley
  • White sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • pinch salt
  • 1L milk
  • 75g cheese (Cheddar is good)
  • 2 eggs, beaten
  • dried breadcrumbs (optional)

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Combine the cooked macaroni and keema with the onion, tomato puree and parsley.
  2. 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.
  3. 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.

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