Baked Macaroni

Ingredients:

For the Stuffing:

250gm macaroni (boiled till soft, mix with a little oil so that it does not stick/clumpy)
500gm meat/chicken (chopped)
30gm Echte Boter Butter (unsalted)
2 large onions (chopped)
1 clove garlic (finely chopped)
1 teaspoon of salt
1 tablespoon meat curry spice
½ teaspoon of dried oregano/parsley
2 tomato seeds (seeds discarded & diced)
A little celery leaf (finely chopped)
2 red/green capsicum seeds (cut into dice)
2 egg whites
125gm Mamalena Cheddar Cheese (grated)

For the White Sauce:

Inti:

250gm makaroni (direbus sehingga lembut, gaulkan dengan sedikit minyak supaya tidak melekat/berketul)
500gm daging/ayam (dicincang)
30gm Mentega Echte Boter (tanpa garam)
2 biji bawang besar (dicincang)
1 ulas bawang putih (dicincang halus)
1 sudu teh garam
1 sudu besar rempah kari daging
½ sudu kecil oregano/parsley kering
2 biji tomato (dibuang biji & dipotong saiz dadu)
Sedikit daun saderi (dipotong halus)
2 biji capsicum merah/hijau (dipotong saiz dadu)
2 biji putih telur
125gm Keju Cheddar Mamalena (siap diparut)

Sos putih:

Heat the pan and add the butter, onion and garlic.
Cook until the onions start to be transparent, add the minced meat, tomatoes, salt and pepper. Continue to cook for about 15 minutes or when the broth starts to dry, then set aside to cool.
Use a pan/pot, preheated over low heat and add butter. Wait for it to melt, then, add wheat flour and stir until well combined.
Add milk and stir with a whisk until well blended.
Let it boil and keep stirring to avoid from clumpy. Add salt and pepper to taste.
Turn off the heat, continue to stir to cool slightly, then add the grated cheese & egg yolk, continue to stir until well blended. Set it aside.
When the meat is cold (room temperature), add the egg whites and stir until well combined.

Step 1 – Step 6 can be prepared a day in advance and put in the refrigerator.

Brush the pan with a little butter.
Add 1/3 of the macaroni, then sprinkle with 1/2 of the core and a little grated cheese. Re -layer with another 1/3 of the macaroni and followed by the rest of the filling and a bit of grated cheese and finally add the rest of the macaroni. Flatten and pour the white sauce on top, and finally fill the top layer with grated cheese.
Bake in a preheated oven at 180 ° C for 30 minutes or until cheese is golden. Remove and let it rest for 15 minutes before serving

Panaskan kuali dan masukkan mentega, bawang besar dan bawang putih.
Masak sehingga bawang besar mula lutsinar, masukkan daging cincang, tomato, garam dan lada sulah. Sambung masak lebih kurang 15 minit atau apabila air daging mula kering, kemudian ketepikan untuk sejuk.
Guna kuali/periuk, panaskan dengan api perlahan dan masukkan mentega dan tunggu ia cair, masukkan tepung gandum dan kacau sehingga sebati.
Masukkan susu dan kacau dengan whisk sehingga sebati.
5.Biarkan ia mendidih sambil dikacau supaya tidak bergentel. Masukkan garam dan lada sulah secukup rasa.
Padamkan api, sambung kacau supaya sejuk sedikit, kemudian masukkan keju parut & kuning telur, sambung kacau sehingga sebati. Ketepikan.
Apabila masakan daging tadi sudah sejuk (suhu bilik), masukkan telur putih dan kacau sehingga sebati.

Langkah 1 – Langkah 6 boleh disediakan sehari lebih awal dan masukkan dalam peti sejuk.

Sapukan loyang dengan sedikit mentega.
Masukkan 1/3 makaroni, kemudian tabur 1/2 inti dan sedikit keju parut. Lapiskan semula dengan 1/3 lagi makaroni dan diikuti baki inti dan sedikit keju parut dan akhirnya masukkan baki makaroni. Ratakan dan tuangkan sos putih di atas, dan akhir penuhkan lapisan atas dengan keju parut.
Bakar dalam ketuhar yang dipanaskan pada suhu 180°C selama 30 minit atau sehingga keju berwarna keemasan. Keluarkan dan biarkan ia berehat selama 15 minit sebelum dihidangkan.

Echte Boter