Ingredients
350g macaroni
500g lean beef mince
2 cloves garlic, crushed
1 tablespoon dried onion flakes
¼ cup Worcestershire sauce
½ cup tomato sauce
2 ½ cups grated Tasty cheese
1/3 cup finely chopped dill pickles (about 2 pickles)
BECHAMEL
50g butter, chopped
¼ cup plain flour
3 cups milk
¼ cup mild American mustard
Method
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Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan.
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Meanwhile, heat an oiled, large, non-stick frying pan over a high heat. Add beef, garlic and onion flakes. Cook, stirring to break up mince, for about 7 minutes, or until browned. Stir in sauces. Remove from heat.
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To make béchamel, melt butter in a medium saucepan over a medium heat. Add flour, stirring for 1 minute. Whisk in milk and mustard until smooth. Bring to boil, whisking until thickened.
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Add to pasta with 1½ cups of the cheese. Season with salt and ground white pepper. Stir well.
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Spread half the pasta mixture over base of a lightly oiled, ovenproof dish (12-cup capacity). Top with beef mixture. Scatter over pickles. Spoon over remaining pasta mixture. Sprinkle with remaining cheese.
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Cook uncovered, in a hot oven (200C), for about 25 minutes, or until golden brown. Remove from oven. Stand for 5 minutes before serving.
TIP! Macaroni can be replaced with penne, spiral or shell pasta for a change. Bechamel sauce can be made up to one day ahead. Keep, covered, in the fridge. Gently reheat over a low heat, or microwave until warm.
