Eric Akis: Mac and cheese with meaty gusto - mexican dishes in restaurants

Two popular pasta dishes in Canada are macaroni and cheese, and almost any one is served with a tomato sauce.
If you have a desire for both, don't choose one: combine the two, bake, and make a casserole that is very delicious, rich, and family-friendly.
In today's recipe, the process starts with making a meat sauce.
Ground beef is cooked with onions, celery and carrots for a few minutes.
When the meat is cooked, add some garlic, oregano, pepper slices and tomato sauce and cook for another two minutes.
A can of Pasadena di tomato, also known as strain tomato (see Note 1)
Then sim20 minutes for the sauce to thicken and enrich its flavor.
When ready, put the sauce in a casserole.
Make a pot of macaroni and cheese, and then put a large spoon of mac and cheese on the meat sauce to form a separate layer.
The final step is to put the ground cheese on the casserole and cook it in the oven until the meat sauce is bubbling and the macaroni and cheese are golden on it. This comfort-
The food casserole is the most delicious and cheeky when baked after assembly.
But as I pointed out in my options, you can also make it an oven
Prepare in advance, cool, refrigerate, and then bake the casserole later in the day, or even the next day.
In order to make a delicious Sunday dinner, please eat the meaty macaroni and cheese with a green salad and some dinner rolls or garlic bread.
This casserole is also perfect for eating at dinner. This home-
In style, the family-friendly casserole bakes delicious, cheesy macaroni on a rich tomato sauce.
Preparation time: 45 minutes Cooking time: about 60 minutes to make: 500g lean meat 1/2 cup chopped white or yellow onion 1/3 cup chopped celery 1/3 cup chopped carrot 1 or 2 garlic cloves, 8 to 10 copies in total, chop 1 teaspoon of dried beef to pinch or 2 slices of red pepper 2 tablespoons of tomato sauce 1 (680 to 720 mL)
Tomato workaholic (see Note 1)
1/3 glass of water Salt and freshly ground black pepper, taste beef, onions, celery and carrots in a medium to medium panhigh heat.
Cook, stir occasionally until the meat is cooked.
Carefully drain excess fat/liquid from the pan.
Mix garlic, oregano, pepper slices and tomato sauce and cook for another two minutes.
Pour the patata into the pan.
Pour the water into the bottle of pasata, shake it, and then pour the liquid into the pan as well.
Season the meat sauce with salt and pepper, and then stew it with a gentle literary fire (
Small bubbles should break on the surface).
Adjust the heat as needed to stay calm.
Cook the meat sauce for 20 minutes.
Remove the pan from the fire if needed, taste it, and then season the meat sauce with more salt and pepper.
Pour the sauce into the bottom of 13-x 9-Inch casserole (mine was 23Ú4-inches tall)
And continue as described below.
Complete 2 3/4 cups of elbow macaroni 1/4 cups of butter 1/4 cups for mac and Cheese
Purpose flour 3 1/4 cup warm 2% or whole milk (see Note 2)
Old or extra 250g
Taste cheddar cheese, ground salt and white pepper. Pinch or 2 smoked or regular peppers 1/3 cups of freshly ground parmesan 2 tablespoons chopped fresh parsley (optional)
Boil a large pot of salt water.
Add macaroni and cook until tender for about seven to eight minutes.
When the macaroni is cooked, melt the butter in a mediumto-
Hot pot group (
My pot is 8 inch wide and 6 inch high).
Mix the flour and cook it for one or two minutes, stir well.
Stir and dribble in 3 cups of 4 cups of warm milk.
Cook until the mixture is thick.
Add the remaining milk slowly.
Simmer slowly and stir frequently so the sauce does not scorch the bottom.
Cook it for a minute to thicken it and then remove the white sauce from the fire.
Gradually stir three
A portion of cheddar cheese is placed in a white sauce until it melts and combines fully.
Season with salt, white pepper and pepper.
Preheat the oven to 350 degrees F.
Carefully place macaroni and cheese on the meat sauce with a large spoon, completely covered.
Spread the remaining cheddar cheese and Parmesan cheese on it.
Put the casserole in the oven and bake for 30 minutes or until the meat sauce at the bottom is bubbling.
Turn the oven into a baking pan and bake the casserole until there is a strong golden color on it for about a minute or two.
If used, sprinkle with parsley and serve.
Note 1: patata di pomodoro sells high bottles in Italy-
Most supermarkets and fashion food stores.
It is also called strain tomato, because in order to make it, the crushed tomato forms a smooth, versatile sauce through a sieve.
Note 2: making a sauce using warm milk can cause the sauce to become thicker and faster, so it is less likely to burn at the bottom.
Milk can be heated in a microwave or in a pan placed on a medium temperature stove to below sim-low heat.
Eric's choice: this casserole can be used as an oven.
Prepare in advance, cool to room temperature, cover and store in the fridge for a day before baking.
Let the baking time of about 10 minutes, because the casserole will be cold when you start baking.
This unbaked casserole is also very frozen.
Thaw in the refrigerator for the night before baking.
You can also divide the meat sauce, macaroni and cheese into two smaller casseroles.
Create more Italians
Style casserole with grated Italian cheese instead of cheddar cheese
Or mix two or three cheeses, such as mozzarella, Asian, or provolon.
Eric Akis is the author of eight culinary books, including seven of his series that everyone can cook.
His column appears in the Life section on Wednesday and Sunday.