B-Baked Macaroni

Hello!

     I am now on my B-blog. It feels like preparing a lesson plan for my next class. I don't wanna be caught off guard by my students or followers (I got one, hope they will multiply....hahahaha!) unprepared. since I've started inviting friends to check out on me here. You might be shocked to see 1 posted recipe. Anyways here's one great recipe my children and my friends had been crazy about since I started cooking it for them.

     Every occasion my baked mac has always been a center of attraction leaving the baking pan empty and ready for washing all the time. My children would always request for it every school gathering specially during Christmas party. Their teachers, who were mostly my comrades, would include that in their menu planning for the pot lock. Whenever I engage in my "small time" catering business it would definitely be an entree
     The secret to a delicious and mouth watering baked mac is the bechamel sauce. The length of baking the dish which would give the cheese the right melting mixing with the sauce would give this dish a 100% rate for palatability. Here  it is.

Note:

     Hope I would still get orders after revealing this recipe.

Ingredients:

1 kg elbow macaroni (penne would be a great option too)

1/2 kg ground beef

1/4kg spiced ham diced

1/2 kg spaghetti sauce ( tomato sauce would do but you need to add spices like dried oregano and thyme)

1 medium size capsicum (green or red bell pepper)

1 medium size onion diced

1 small head garlic crushed and minced

1/4 cup olive oil

3 pcs. bay leaves

salt and pepper to taste ( a little ground peppercorn is a plus)

3/4 cup grated quickmelt cheese

Bechamel Sauce:

1 can Campbell mushroom soup or 1 pouch Knorr mushroom soup

1 tall can evaporated milk

4 tablespoon all purpose flour

1/4 cup butter

1 cup chicken or beef broth

Directions:

1. Cook the pasta in boiling salted water al dente. Put a little oil to prevent from sticking.

2. Heat olive oil in pan and saute garlic, onion, bell pepper and mix the ground beef until brown. Add the spiced ham, spaghetti sauce and bay leaves. Season with salt and pepper. Simmer for 20 minutes and set aside.

3. While simmering the macaroni sauce, start preparing your bechamel sauce.

  • Melt the butter in a pan and add the flour until it mixes well w/the butter. Immediately add 1 can mushroom soup, 1 can evaporated milk and 1 cup broth. (If you are using the powdered mushroom soup, dissolve it first in 1 1/2 cup water).

  • Let it boil in medium heat stirring constantly. Your sauce will start to thicken but avoid making it too thick since it will dry up on the process of baking. You can always adjust consistency by adding more broth or water.

 • Set it aside when it’s done.

4. Pre-heat your oven at 190°C. Mix well the macaroni sauce with the cooked pasta. Transfer the mixture     into a baking dish, pour the bechamel sauce generously over pasta and top with grated quickmelt cheese.

5. Bake at 190°C for 15 minutes or until the cheese is melted.

6. Best served with garlic bread.