Bully beef and macaroni

Recipe from: 2/11/1993 12:00:00 AM
Ingredients 15
Servings 2
Minutes +/- 30 min


Serving Change
  • 500
    elbow macaroni
  • oil
  • salt
  • 1
    onion, finely chopped
  • 75
  • 75
    cake flour
  • 750
    milk, slightly heated
  • salt and pepper to taste
  • 2
    large, ripe tomatoes, skinned and finely chopped
  • 300
    bully beef, diced
  • 50
    finely chopped parsley
  • 50
  • 10
    mixed herbs
  • 100
    Cheddar cheese, grated
  • 50
    fresh breadcrumbs


+/- 30 min
Preheat the oven to 180 ºC (350 ºF). Spray a large oven-proof dish with non-stick spray. Cook the macaroni in rapidly boiling salted water to which a little oil has been added till just soft. Drain and set aside. Sauté the onion in the heated butter till soft. Add the cake flour and stir well till the cake flour is smooth and all the lumps have been removed. Remove from the heat and slowly add the milk while stirring continuously. Return the saucepan to the stove and heat till the mixture comes to the boil and thickens. Add the remaining ingredients except the breadcrumbs and half the Cheddar cheese, and mix well. Spoon on top of the macaroni and mix well. Turn into the prepared dish. Mix the remaining Cheddar cheese with the breadcrumbs and sprinkle on top. Bake for 20 minutes or till the cheese has melted. Serve with a salad. Serves 10-12.

Read more on: starch  |  bake


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