Ingredients

• ½ kilo uncooked elbow macaroni

White Cheese Sauce

• 25g butter
• 25g flour
• 300ml milk
• Pinch of ground nutmeg
• 60g cheddar cheese, grated
• 30g parmesan cheese, grated
• pepper

Meat Sauce

• ½ kilo ground beef
• 3 tbsp butter
• 1 ½ cup diced tomatoes (canned)
• 1 small onions, diced
• ½ cup green bell pepper, diced
• ½ cup tomato paste
• 1 tsp paprika
• 1 piece beef cube
• 1 cup water
• 1 tbsp sugar
• Salt and pepper to taste

Method

Cook pasta according to package instruction. Remember to cook the pasta al dente. Set aside.

To make the White Cheese Sauce:

1. Melt the butter in a saucepan. Add the flour and stir to form a paste. We suggest to use a wooden spoon to make the process faster.
2. Lower the heat and add a third of the milk, whisking to prevent any lumps forming.
3. Add the rest of the milk a third at a time, still gradually whisking to avoid forming lumps.
4. Add grated parmesan cheese and pepper and a pinch of ground nutmeg according to taste preference.
5. Allow the sauce to cook out for another minute before adding the cheddar cheese.
6. Stir until expected consistency is achieved and remove from the heat.

To make the Red Sauce:

1. In another saucepan, melt butter and sauté onion and garlic. Add the ground meat and the herbs. Cook until the meat has browned.
2. Add the tomato paste, paprika, water, salt and pepper and boil.
3. Add bell pepper, and diced tomatoes then stir evenly and simmer for another 3 minutes or until the vegetables are soft.
4. Add the beef cube and water then stir until everything is evenly distributed. Simmer for 20 minutes.
5. Add the sugar, salt, and pepper then mix well. Turn off the heat and set aside.
6. Mix the meat sauce with the pasta and add 3/4 of the white sauce.
7. In a baking pan, arrange the macaroni and pour the white cheese sauce over it.
8. Preheat oven to 350 F and bake for about 30 minutes.
9. Remove from the oven and serve hot.