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Macaroni and Meat Casserole

A fragrant, juicy casserole under a creamy sauce and melted cheese! This macaroni casserole is an easy dish that tastes a lot like lasagna. Switching up the type of ground meat gives you a different dish every time. Tasty and filling, it makes a complete dinner on its own—no sides needed.

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Casserole with horns
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 4 g
Fats 45 % 9 g
Carbohydrates 35 % 7 g
124 kcal
GI: 17 / 67 / 17
  • Peel the onion and dice it small. Heat a skillet, add the vegetable oil, and sauté the onion until it softens, lightens, and finally takes on a nice golden color. You can use fresh tomatoes or canned ones in their own juice; either way, peel them and mash with a fork. Don't drain off the extra juice—it helps keep the casserole moist. Any ground meat works here. The classic pork-and-beef combination is ideal, though you can swap some for chicken or turkey if you like. Store-bought ground meat speeds things up, but you can grind your own: rinse fresh meat, cut it into pieces, and run it through a meat grinder. Add the ground meat to the sautéed onion, break it up with a spatula into small bits, and cook through, seasoning with salt and ground black pepper as you go. Add the mashed tomatoes, stir, cover, and simmer for 15–20 minutes. While the meat cooks, make the béchamel. Melt the butter in a deep saucepan. Once it's liquid, add the flour and stir quickly with a spoon or spatula so no lumps form. Keep stirring and cook for 2–3 minutes, then pour in the milk in a thin stream. Stir (a whisk helps keep it smooth) and bring to a boil. Simmer the sauce over low heat until it thickens to about the consistency of pancake batter, seasoning with salt and pepper along the way. Cook the macaroni until tender in salted water. As soon as it's done, drain it in a colander and rinse. Grate the cheese on the coarse or medium side of a box grater and start assembling. Spread the macaroni over the bottom of a baking dish and pour half the béchamel over it. Add the meat as the next layer, level it, and pour the remaining sauce on top. Sprinkle the casserole with cheese and bake for 25 minutes at 350°F (180°C). Everything's already cooked, so as soon as the cheese is baked and golden, you can pull the casserole out, garnish with fresh herbs if you like, and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Pasta Horns - 329  kcal/100g

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