Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cheesy baked mac with bechamel sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cheesy Baked Mac with Bechamel Sauce is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Cheesy Baked Mac with Bechamel Sauce is something that I have loved my whole life. They are nice and they look fantastic.
Add the cooked pasta to the warm sauce. Sauté the garlic and onion in butter/margarine. Once the hotdogs are half-cooked, add in the sliced tomatoes. Let the tomatoes soften in form then pour in the tomato sauce, ketchup and the remaining soy sauce.
To begin with this particular recipe, we must first prepare a few components. You can cook cheesy baked mac with bechamel sauce using 29 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cheesy Baked Mac with Bechamel Sauce:
- Make ready Meat Sauce
- Prepare 1/2 kilo ground beef
- Take 5 cups water
- Prepare Cayenne pepper
- Make ready Paprika
- Get Oregano
- Prepare Salt
- Make ready Black pepper
- Prepare 1 1/2 cup sliced hotdogs
- Prepare 1 head garlic
- Get 1 onion
- Get 3/4 cup butter
- Take 2 tomatoes
- Take 3/4 cup tomato sauce
- Get 1/4 cup ketchup (i used banana ketchup)
- Prepare 1 tablespoon soy sauce
- Get Pasta
- Get 350 grams pasta (macaroni or zita penne)
- Take 3 tablespoons butter or margarine
- Make ready Salt
- Prepare Bechamel Sauce
- Prepare 3/4 cup butter or margarine
- Make ready 1/2 cup flour
- Make ready 3 cups milk
- Prepare Salt
- Take Pepper
- Get 1/2 cup grated cheese
- Make ready Extra Topping
- Get 2 cups grated cheese
Blanch the ground beef in water. Once the water evaporates and only about half of it remains, season with salt and pepper. When there's only very little water left, season with cayenne, paprika and oregano. Add half a tablespoon of soy sauce.
Steps to make Cheesy Baked Mac with Bechamel Sauce:
- Prepare the beef. Blanch the ground beef in water. Once the water evaporates and only about half of it remains, season with salt and pepper. When there’s only very little water left, season with cayenne, paprika and oregano. Add half a tablespoon of soy sauce. You may add salt and pepper if you prefer more. Set aside.
- Sauté the garlic and onion in butter/margarine. Add in the sliced hotdogs. Once the hotdogs are half-cooked, add in the sliced tomatoes. Let the tomatoes soften in form then pour in the tomato sauce, ketchup and the remaining soy sauce. Season with salt and pepper as preferred. Add the ground beef and continue stirring for 5-10mins. Set aside.
- Boil some water in a pan. Once boiling, put in butter and salt. Add the pasta and cook until al dente. Strain to remove water. Mix the pasta and sauce and set aside.
- Preheat oven to 350 degrees fahrenheit or 180 degrees celsius.
- Melt the butter/margarine in a pan. Add the flour and continue mixing until there are no lumps. TIP: sift the flour into the pan so that the flour won’t get too lumpy. Pour the milk and add the grated cheese. Season with salt and pepper. Continue stirring until thick. Set aside.
- Prepare the baking pan / glass baking dish. Put in one layer or half of the pasta with sauce. Spread half of the bechamel sauce. Add half of the grated cheese. Layer the remaining pasta. Add the remaining bechamel sauce. Spread the remaining grated cheese especially on uncovered areas if there are any.
- Baked in the oven for 20mins or until the the top melts and darkens a bit.
- Serve hot or chillled. To reheat, just slide it in the microwave for a few minutes! Enjoy!
When there's only very little water left, season with cayenne, paprika and oregano. Add half a tablespoon of soy sauce. The best baked mac and cheese is incredibly cheesy, with plenty of gooeyness, cheesy stretch, and flavor. Here, we look at two methods: a classic béchamel-based approach that's extra cheesy, and a modern (and equally extra cheesy) recipe that uses the emulsifying powers of sodium citrate. In either case, you'll walk away with an incredible version of the dish.
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