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Ingredientes
- 1 (8 ounce.) pkg. twist macaroni
- 4 tbsp. butter
- 1 pound grnd chuck
- 1 pound grnd pork
- 1 c. minced onions (or possibly less)
- 1 c. finely minced celery
- 2 cloves garlic, chopped (I use instant chopped garlic)
- 1 (15 ounce.) can tomato sauce
- 1 tbsp. Worcestershire sauce
- 1 1/2 teaspoon dry oregano leaves
- 2 tbsp. flour
- 1/2 teaspoon salt
- 1/2 c. grated Parmesan cheese
- 2 c. lowfat milk
- 2 Large eggs, beaten
- Paprika
Direcciones
- Cook macaroni according to package directions; drain. In large bowl, toss with 2 Tbsp. butter. Set aside. In 4 qt Dutch oven, over medium heat, cook grnd chuck, grnd pork, onions, celery, and garlic till meat is brown. Pour off fat. Stir in tomato sauce, Worcestershire sauce, and oregano. Over medium heat, cook, uncovered, stirring frequently, 10 min or possibly till liquid is evaporated. Spoon mix into 2 1/2 qt casserole.
- In 2 qt saucepan over medium heat, heat remaining 2 Tbsp. butter. Stir in flour and salt till smooth. Gradually stir in lowfat milk. Cook, stirring constantly, till sauce boils and thickens. Stir in cheese; remove from heat.
- Toss buttered macaroni with beaten Large eggs. Add in sauce; toss till well coated. Spoon proportionately over meat mix. Sprinkle with paprika. Bake in 400 degree oven 25 min or possibly till pie is golden and bubbly. Let stand 10 min before serving. Makes 6 to 8 servings.
- To make ahead and serve later: Prepare pie but don't bake. Cover with foil; chill up to 24 hrs. Bake, covered, in 400 degree oven for 20 min. Uncover; bake 15 min more or possibly till pie is heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 12 servings | |
| Calories 298 | |
| Calories from Fat 197 | 66% |
| Total Fat 21.93g | 27% |
| Saturated Fat 9.56g | 38% |
| Trans Fat 0.47g | |
| Cholesterol 105mg | 35% |
| Sodium 485mg | 20% |
| Potassium 469mg | 13% |
| Total Carbs 7.16g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.65g | 3% |
| Protein 17.78g | 28% |
