Macarona bechamel

Method

Cook the macaroni according to packet instructions until al dente, then drain and set aside. Heat olive oil in a large pan, sauté the diced onion until softened, then add the minced beef and cook until browned, stirring frequently. Stir in the tomato puree and cook for 2 minutes, then mix in the cooked macaroni. In a separate pan, melt the butter over medium heat, whisk in the flour to create a roux, and cook for 2 minutes whilst stirring. Gradually add the milk, whisking constantly to avoid lumps, then season with salt, pepper and nutmeg. Pour the bechamel sauce over the macaroni mixture, fold gently to combine, then transfer to a baking dish. Top with grated cheese and bake at 180°C for 25-30 minutes until golden and bubbling.