GREEK MACARONI RECIPES

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GREEK LAMB & MACARONI BAKE RECIPE | BBC GOOD FOOD



Greek lamb & macaroni bake recipe | BBC Good Food image

A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal

Provided by Cassie Best

Categories     Dinner, Main course

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 13

1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
500g lean lamb mince
1 tsp ground cinnamon
1 beef or lamb stock cube
2 x 400g cans chopped tomatoes
1 tbsp dried oregano
400g macaroni
250g tub ricotta
50g parmesan, grated
50ml milk
garlic bread, to serve (optional)

Steps:

  • Heat the oil in a large pan, add the onion and cook for 10 mins until soft. Add the garlic and cook for 1 min more, then tip in the lamb mince, turn up the heat and brown, breaking up the mince with a wooden spoon.
  • Once the lamb is browned, add the cinnamon, crumbled stock cube, tomatoes and oregano. Stir well and simmer for 15 mins, covered, then for 15 mins, uncovered, until the sauce has thickened and the tomatoes have cooked down.
  • Meanwhile, cook the macaroni following pack instructions. Drain well. Heat oven to 200C/180C fan/gas 6.
  • Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.

Nutrition Facts : Calories 548 calories, FatContent 21 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 33 grams protein, SodiumContent 1 milligram of sodium

MACARONI AND CHEESE – INSTANT POT RECIPES



Macaroni and Cheese – Instant Pot Recipes image

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Provided by Coco Morante

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 8

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Steps:

  • Combine the macaroni, broth, and butter in the Instant Pot.
  • Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure.  Perform a quick release by moving the Steam Release to Venting.
  • Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve. 

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GREEK LAMB & MACARONI BAKE RECIPE | BBC GOOD FOOD
A cross between moussaka and macaroni cheese, this thrifty Mediterranean pasta bake makes for a hearty meal
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Main course
Cuisine Greek
Calories 548 calories per serving
  • Mix together the ricotta, most of the parmesan and the milk with plenty of seasoning, and stir into the macaroni. Tip the mince into a large baking dish, top with the macaroni mixture, and scatter over the remaining parmesan. Bake for 30 mins until golden and bubbling. Serve hot with garlic bread, if you like.
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