- 8
Ingredients
- Sauce:
- 1/2 cup vegetable oil
- 2 pounds lean ground beef
- 1 medium onion, chopped
- 2 cups macaroni
- 1 796 ml. can diced tomatoes
- 1 packet been bouillon
- 1 cup boiling water
- 1 1/2 cups grated cheddar cheese
- 1/4 cup chopped parsley
- 1 1/2 tsp. salt, divided
- 1/2 tsp. pepper
- 1/4 tsp. cinnamon
- 1/3 cup butter
- 1/3 cup flour
- 2 1/2 cups milk
- 1 tsp. dry mustard
- 1/2 tsp. paprika
- 3 eggs, beaten
Preparation
Step 1
Heat oil in large saucepan, Add beef, onion and uncooked macaroni. Cook and stir over moderate heat until meat is lightly browned.
Add tomatoes, bouillon and boiling water and heat to boiling. Remove from heat and stir in one cup of the cheese, the parsley, one teaspoon of the salt, pepper and cinnamon. Please a buttered shallow 13" x 9" baking pan on a cookie sheet and pour in the mixture. Cover with foil and bake at 350 degrees for 30 minutes.
While macaroni and beef is cooking, make sauce. Melt butter in medium saucepan. Sprinkle in flour and cook for one minute Remove from heat and add milk all at once. Add mustard, paprika and remaining 1/2 tsp. salt. Stir to blend and return to heat. Cook and stir until boiling, thickened and smooth Add at least half of the hot mixture gradually to beaten eggs, then return to saucepan and stir to blend.
Remove partly cooked macaroni from oven and pour sauce over all. Sprinkle with remaining 1/2 cup cheddar cheese. Return to oven and continue baking, uncovered, about 30 minutes or until macaroni is tender.