Ingredients:
- 1 packet of macaroni (225 grams)
- 50 gr butter
- 50 gr onions
- 50 gr flour
- 500 cc of milk/ evavorated milk
- 1/2 cans of corned beef/ canned cheese reggiano
- 100 gr of smoked beef cut in julienne (matchstick)
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground pepper
- 3 eggs beaten briefly
- chopped parsley (optional)
- Boil water with salt, boil macaroni until cooked well
- Drain, flush with cold water and put a little of butter so the macaronies won't stick to each other
- Saute the onions in butter until softened, add in the flour
- Add milk, bring to a boil, keep stirring until smooth
- Add the corned beef, 100 gr grated cheese, smooked beef and boiled macaroni and stir well. Add the salt, nutmeg, and pepper, stir and remove from the hat
- Add the eggs and mixed thoroughly
- Brushed a heat resistant/ pan with butter
- Placed macaroni into the pan. Flatten, sprinkle with the remaining grated cheese (you can add chopped parsley too)
- Bake in a hot oven temperature of 180 C for 35 minutes or until macaroni turn yellow-brown in colour