Macaroni Souffle
Yield
5 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
pasta, elbow macaroni
|
|
| 3 | ounces |
gouda cheese
|
*
|
| 18 | ounces |
ground beef
|
|
| 1 | each |
onions
|
|
| 1 | can |
tomatoes
pureed |
*
|
| 1 | package |
bechamel (white) sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
pasta, elbow macaroni
|
|
| 86.7 | ml/g |
gouda cheese
|
*
|
| 520.2 | ml/g |
ground beef
|
|
| 1 | each |
onions
|
|
| 1 | can |
tomatoes
pureed |
*
|
| 1 | package |
bechamel (white) sauce
|
*
|
Directions
Cook the noodles according to directions.
Fry the meat with the chopped onions and the tomatoe purée in a skillet until meat is crumbly.
Season with Salt and Pepper to taste.
Grease a souffle pan and alternate noodles and meat mix in it.
Make the sauce according to directions and pour over all.
Cook in 350℉ (180℃). oven for 30 minutes.
