Ingredients

For the Pasta:

• 500g macaroni (penne or elbow pasta works well)

• 1 tbsp salt (for boiling water)

• 1 tbsp olive oil (optional, for boiling)

For the Meat Filling:

•2 tbsp olive oil or butter

• 1 medium onion (100g), finely chopped

• 300g ground beef (or lamb)

• 1 tsp salt

•1/2 tsp black pepper

• 1/2 tsp ground cinnamon or allspice (optional, for flavor)

•1/4 cup tomato sauce or paste (60g, optional for added flavor)

Instructions

1.Cook the Pasta

• Boil the macaroni in salted water according to the package instructions. Drain and set aside.

2. Prepare the Meat Filling

• Heat olive oil or butter in a pan over medium heat. Add the chopped onion and sauté until translucent.

• Add the ground beef, breaking it up as it cooks. Season with salt, black pepper, and cinnamon/allspice if using.

• Stir in tomato sauce or paste (optional) and cook for 2-3 minutes. Remove from heat and set aside.

3. Make the Béchamel Sauce

• In a saucepan, melt butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.

For the Béchamel Sauce:

•3 tbsp butter (40g)

•3 tbsp all-purpose flour (40g)

• 1 cup Debic Vegetop Multipurpose Cream (240ml)

• 2 cups Rainbow Full Cream Milk Powder (480ml)

• 1/2 tsp nutmeg (optional)

• Salt and white or black pepper, to taste

Product in this recipe

DEBIC VEGETOP

Blended Whipping & Cooking Cream

34% Fat with Buttermilk, 1L x 6

4.Plate and Serve

• Add shredded cheese on top.

For Assembly and Topping:

•1/2 cup shredded mozzarella or cheddar cheese (60g)

• 2 tbsp grated Parmesan cheese (optional)

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