Macaroni Casserole
8 servings
40 minutes
An American take on regular macaroni. The recipe allows you to play around with this macaroni casserole, but there are two ingredients you shouldn't mess around with. First, try to find horned pasta - it's best pressed with the minced meat into a cozy, multi-layered mass and is easier to cook. And second, please don't swap the cheddar for any other cheese - it's important here for tradition (America is fond of cheddar), for beauty, and for taste .
1
Cook pasta in salted water according to the package instructions. Drain the cooked pasta.
- Elbow macaroni (gomiti): 500 g
- Salt: to taste
2
While the pasta is boiling, chop the onion and garlic.
3
Heat oil in a pan and sauté the onion until translucent.
- Vegetable oil: 30 ml
- Onion: 1 head
4
Add garlic, fry while stirring for another minute.
- Garlic: 2 cloves
5
Add minced meat, salt, pepper, paprika, and chili. Fry while stirring until the minced meat darkens.
- Ground meat: 500 g
- Paprika: to taste
- Chili powder: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Add flour to the meat, mix, and fry for another 2 minutes.
- Wheat flour: 2 tablespoons
7
Add tomatoes and simmer on low heat for 10-15 minutes until the sauce thickens.
- Canned diced tomatoes: 400 g
8
Grate the cheese on a coarse grater.
- Cheddar cheese: 200 g
9
Add pasta, sour cream, and 2/3 cheese to the minced meat and mix.
- Elbow macaroni (gomiti): 500 g
- Sour cream: 120 g
- Cheddar cheese: 200 g
10
Transfer the pasta to a baking dish, sprinkle with remaining cheese and breadcrumbs. Bake in the oven for 15-20 minutes at 200 degrees until the casserole is covered with a golden crust.
- Cheddar cheese: 200 g
- Breadcrumbs: 30 g