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Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.
Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.
Add milk and MAGGI Secrets Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.
Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.
Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.
Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.
Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.
Per Portion of 300g
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