Mac n Cheese n Mince Lasagna

For the Meat Sauce
1 tablespoon oil
1 large onion, peeled and finely chopped
500g beef mince
1tsp garlic paste
3tbsp tomato paste
400g canned diced or crushed tomatoes
1/2cup stock or water
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 bay leaf
Salt and pepper, to taste

For the Cheese Sauce
2tbsp butter
2tbsp plain flour
500ml (2cups) milk
1/2 teaspoon ground nutmeg
3 tbsp cheddar or mozeralla cheese
Salt and pepper, to taste

350 gms macaroni or any other type of pasta ( packet boiled & drained as per packet instructions)

Cheese Topping
60g (1/2 cup, very firmly packed) grated mozzarella cheese
60g (1/2 cup, very firmly packed) grated tasty cheddar cheese

Meat Sauce
Heat oil in a large saucepan over medium-high heat. Add onion and garlic & cook, stirring occasionally, for about 5 minutes, or until onion has softened.
Increase heat to high and add mince to the pan. Stirring occasionally, until all of the mince has changed color. & all the water has evaporated.
Add tomato paste, diced tomatoes, stock, oregano, basil and bay leaf to mince mixture and stir until combined.
Once the mixture boils, reduce heat to about medium-low so that the mixture is simmering. Simmer, uncovered, for about 40 minutes, stirring occasionally. The meat sauce should be moist but not watery.Discard the bay leaf. Season meat sauce with salt and pepper.& chili flakes as ur liking

Cheese Sauce
Melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly, until mixture bubbles. Remove saucepan from the heat. Add milk very gradually, stirring or whisking constantly.
when all of the milk has been added and the sauce is smooth, return the saucepan to medium-high heat. Cook, stirring constantly, for about 7 minutes, or until sauce thickens. Remove from heat.-h heat. Cook
Add nutmeg and parmesan cheese to sauce and stir until well combined.
Season to taste with salt and pepper.


Preheat oven to 180 degrees.
You will need a 3.25 litre (13 cups) capacity rectangular ovenproof or Pyrex dish. Use a dish that is about 6.5cm deep.
Spread about 1/3 cup of the cheese sauce over the base of dish. This thin layer of sauce will help prevent the pasta from sticking to the base of the dish. Completely cover the sauce with macaronis.
Spread one third of the meat sauce over the macaronis.
Cover meat sauce with one third of the remaining cheese sauce. Top with another layer of macaronis. Continue layering untill all finished.Sprinkle with combined mozzarella and tasty cheese.
Bake for abt 30 mts or until cheese melts & turns golden. Remove lasagna from the oven and set aside for 10 minutes to allow the lasagna to firm up slightly before cutting and serving.

Enjoy :)

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Pomegranate juice

• 4 Pomegranates
• 2 tbsp Fresh Lemon Juice
• 2 tsp Sugar (to taste)
• Ice Cubes

Carefully seed all the pomegranates.
Wash the seeds thoroughly and pass them through a juicer.
If required, strain the juice.
Stir in sugar, lemon juice.
Place ice cubes in serving glasses and pour the juice over the cubes.
Serve immediately.

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