One of our favourite dishes. Tasty, satisfying and a real crowd pleaser! Not for the faint of hearted....
Ingredients
450g thick long macaroni (grade A)
650g minced pork
5 tablespoons Olive oil
1 medium onion, finely chopped
1 tablespoon butter
2 eggs
1 1/2 cups grated Halloumi cheese
salt/pepper
parsley, finely chopped
Bechamel Sauce
1 litre boiling milk
55g butter
6 tablespoons flour
2 eggs
3/4 cup grated Halloumi cheese
salt (or chicken stock cube)
Halloumi for sprinkling
Method
Heat olive oil and add the onion, once softened add the mince, salt and pepper and fry till all liquid had evaporated. When the mince had browned take off the heat and add the chopped parsley and lightly mix. Leave to the side.
Cook the macaroni in boiling water with a little salt. Once tender drain and add the butter. Let it cool a little and add the 2 eggs, beaten as well as the Halloumi cheese and stir carefully.
Prepare the Bechamel sauce. Heat the butter and stir in the flour and slowly pour in the hot milk and stir constantly to make a smooth sauce. Add salt and pepper (i like to use a chicken stock cube instead). Remove from heat and add beaten eggs 1-2 minutes after removing from heat. Stir briskly so that the eggs are mixed in well. Add the Halloumi cheese and stir.
Spread base of a 27x 27 cm ovenproof dish with 2-3 tablespoons of the sauce. Lay half the macaroni evenly over it and spread another 4-5 tablespoons of sauce. Cover with the meat mixture and lay the remaining macaroni on top. Add the rest of the sauce and sprinkle with the grated Halloumi cheese.
Bake for 45 mins, 180C until the top is golden brown.
