Macarona bil Furn (Spiced Beef and Macaroni Béchamel Bake)

Ingredients

• 400 g macaroni
• 1 tbsp olive oil
• 1 onion
• 500 g beef mince
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 2 tbsp tomato purée
• 50 g butter
• 50 g plain flour
• 700 ml milk
• 0.25 tsp ground nutmeg
• 125 g mozzarella

Method

1. 1

   Heat the oven to 200C (180C fan, gas 6). Cook the macaroni in boiling salted water for 2 minutes less than the packet says, then drain.

2. 2

   Meanwhile, heat the olive oil in a frying pan and fry the chopped onion and beef mince for 8-10 minutes, breaking it up, until browned and no pink remains. Stir in the allspice, cinnamon, tomato purée, 100ml water and 1 tsp salt and simmer for 5 minutes.

3. 3

   For the béchamel, melt the butter in a pan, stir in the plain flour for 1 minute, then gradually whisk in the milk. Simmer for 5 minutes, stirring, until thick, and season with the nutmeg and ½ tsp salt.

4. 4

   Stir half the béchamel through the macaroni. Spread half the macaroni in a 20 x 30cm baking dish, cover with the beef, then the rest of the macaroni. Pour over the remaining béchamel and scatter with the torn mozzarella.

5. 5

   Bake for 25 minutes until golden and bubbling, then leave to settle for 5 minutes before cutting.