School-Style Mac and Meat Bake
A hearty casserole of macaroni, ground meat, and creamy milk sauce topped with a crispy cheese crust—just like the classic dish from school cafeterias, made with simple ingredients.
- Time
- 50 min
- Serving
- 737 kcal
- Ingredients
- ≈ $2.10
- Protein
- 36 g
Ingredients
- 1 Pastapack 450 g ≈ $1.37 62 g
- 2 Ground pork and beefpack 500 g ≈ $7.01 94 g
- 3 Onions≈ $1.60 per kg 39 g
- 4 Eggspack 10 pcs ≈ $1.93 0.8 pcs
- 5 Milk 2.5%pack 930 ml ≈ $0.88 78 ml
- 6 Hard cheesepack 200 g ≈ $2.70 23 g
- 7 Sunflower oil 6 ml
- 8 Salt 2 g
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Parboil the macaroni in salted water until almost tender, then drain.
Finely chop the onion3 and sauté in oil for 3 minutes until soft.
Add the ground2 meat, season with salt and pepper, and cook for 7–8 minutes, breaking up clumps until the meat lightens.
Mix the macaroni with the meat and spread into a baking dish.
Whisk an egg with milk5, pour over the casserole, and sprinkle with grated cheese.
Bake at 350°F (180°C) for about 30 minutes, until golden and the sauce sets.
Tips
- Why it works
- Boil the pasta until almost done so it doesn't overcook in the milk and keeps its shape. The custard mixture should be thick, not runny.
- Substitutions
- Replace the hard cheese with grated processed cheese or brynza, 23 g each. If you don't have 2.5% milk, use whole milk or milk thinned with water.
- Common mistakes
- If the casserole doesn't brown on top, the temperature was too low or the cheese didn't melt enough. Check after 20 minutes.
- Storing and reheating
- Keeps for 3 days in the fridge. Reheat in the microwave for 2-3 minutes, covering the plate. Don't freeze, or the crust will turn watery.
- Serve with
- Serve with tomato sauce or sauerkraut. Good for a lunch at work or a picnic with kids.
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