Ground beef , malva pudding and home made custard


2 cups uncooked Fusilli or Macaroni
2 Tablespoons unsaltedbutter
1 Tablespoon minced garlic
2 Teaspoons Fresh thyme
1 tablespoon jalapenos pepper mincedseeded
1 1/2 teaspoons smoked paprika
1 cup finely diced onion
1 pound ground beef
2 tablespoons flour
1 1/2 cup diced tomatoes
1 � cup evaporated milk
4 ounce or more mozzarella cheese grated
4 ounce or more sharp cheddar cheese�grated
Salt preferably(adjust to taste)
1/2 – 1 � teaspoon white pepper (adjust to taste)
1/4 teaspoon cayenne pepper optional

Cook pasat according to package directions. Be sure to salt water before cooking.

Meanwhile, in a saucepan, sauté the garlic, thyme, Jalapeno pepper, smoked paprika for about 1 minute in 2 tablespoons butter.

Then add onions and continue cooking for about a minute more.

Add beef salt and pepper. Cook, stirring until the meat is no longer pink or red.

Sprinkle 2 tablespoons flour over the beef mixture and cook for a minute or two.

Add in the tomatoes and continue to cook for about 2-3 minutes. Throw in pasta and milk. Cook for another 1 or two until the ingredients have been fully incorporated. Adjust seasonings salt pepper

Stir in more than half of the cheese (leave the rest to sprinkle on top)

Transfer to a greased 2-quart baking dish or 13-in. x 9-in. baking dish. Sprinkle remaining cheese.

Bake, uncovered, at 350° F for about 20 -30 minutes or until casserole is heated through. And top is slightly brown.

Remove then let it rest for a few minutes and serve when it is still piping hot.

Credit: Maka Bhoyo’s Home Recipes

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