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Macaroni cheese

(0)
25 Min
 
portions
21 %

Carbs

11 %

Fats

11 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1674 g
Energy 884 kJ / 212 kcal 14791 kJ / 3535 kcal
Sat. fat 5 g 75 g
Unsat. fat 4 g 66 g
Fibre 3 g 48 g
Salt 263 mg 4395 mg
Units:
 
  • 500 g
    Beef - Mince
  • 400 g
    Macaroni
  • 400 ml
    Tap water
  • 150 g
    Gran padano
  • 100 g
    Tomato
  • 50 g
    Onion
  • 25 g
    Tomatoes - pureed, canned
  • 24 ml
    Beef stock
  • 15 g
    Coriander leaves
  • 5 g
    Sea salt
  • 3 g
    Garlic
  • 2 g
    Pepper, black
  • 1.7 kg
    Total recipe weight

Equipment

1 x Sauté pans , 1 x Stock pots , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Spatulas
Method

Preparation time

10 Min

Cooking time

15 Min

1

Fill the stock pot with water, add one beef stock cube and place on a medium heat, covered; when the water boils, add the macaroni and cook for about 10 minutes, the macaroni should be soft and well done;

2

In the mean time finely chop the onion, garlic and about 2 tomatoes.

3

Heat the sauté pan with a lug of olive oil on a medium heat and glaze the onion and garlic.

4

Next add the beef mince and stir fry until brown; add the chopped tomatoes and crumble the remaining stock cube through. Saute until the tomatoes dissolve and sauce has thickened.

5

When the tomato has been reduced, add the tomato puree and stir around. The sauce should be fairly dry, but if its too dry you can add one or two table spoons of the stock you're using to cook the macaroni.

6

When the macaroni is done, drain it in a colander; put it back into the stockpot.

7

Mix the grated gan padano thoroughly through the macaroni, followed by your sauce.

8

Finely chop the coriander leaves and mix through the macaroni; add salt and pepper to taste and now your dish is ready.

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