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Ingredients
- 500 ml (2 cups) macaroni
- 30 ml (2 tbsp) olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 300 g (10 oz) lean ground beef
- 300 g (10 oz) lean ground lamb
- Salt and freshly ground black pepper
- 5 ml (1 tsp) ground cinnamon
- 7 ml (1 1/2 tsp) ground cumin
- 7 ml (1 1/2 tsp) dried mint, crushed
- 375 ml (1 1/2 cups) beef broth
- 45 ml (3 tbsp) tomato paste
- 50 ml (3 tbsp + 1 tsp) butter
- 90 ml (3/8 cup) all-purpose flour
- 500 ml (2 cups) whole milk
- 750 ml (3 cups) Emmenthal, grated
- 125 ml (1/2 cup) Greek yogurt
- 60 ml (1/4 cup) Parmesan, grated
Preparation
- Preheat the oven to 190°C (375°F).
- Cook the macaroni al dente, following the directions on the package.
- Set aside.
- In a skillet, heat the oil over medium-high heat. Soften the onion for 2 to 3 minutes, stirring occasionally.
- Add the garlic and cook for another minute, stirring continuously.
- Add the ground beef and lamb.
- Season with salt and pepper.
- Cook for 2 to 3 minutes, breaking the meat apart as it browns.
- Remove the excess fat.
- Add the spices, beef broth and tomato paste. Simmer for about 20 minutes or until the sauce thickens.
- Set aside.
- Meanwhile, in a saucepan, melt the butter over medium heat.
- Add the flour and cook for 2 to 3 minutes, stirring frequently.
- With a whisk, stir the milk into the roux.
- Season with salt and pepper.
- Bring to a boil, whisking continuously.
- Simmer for 5 minutes.
- Remove from the heat.
- Add the Emmenthal and yogurt.
- Set aside.
- In a bowl, mix the macaroni with the cheese sauce. Spread half of this mixture in a 20 cm (8 in.) square Pyrex dish.
- Add the meat mixture and top with the rest of the macaroni.
- Sprinkle with Parmesan.
- Cook in the oven for 20 minutes.
- Serve hot.
