Serves 8-10
A light smoking with Alder or Apple wood of both meat and vegetables gives this dish an interesting touch. Smoke the sliced mushrooms and chopped onions on a mesh rack in the upper half of the smoker about 30 minutes.
Ingredients:
Bottom:
- 500 ml (2 cups) macaroni, cooked and drained
- 2 eggs, lightly beaten
- 75 ml (1/3 cup) grated Parmesan cheese
Filling:
- 750 g (1 1/2 lb.) med/lean ground beef, smoked
- 500 ml (2 cups) sliced mushrooms, smoked
- 1 medium onion, finely chopped, smoked
- 1 – 398 ml (14 oz.) tomato sauce
- 5 ml (1 tsp.) chopped garlic
- 5 ml (1 tsp.) each salt, pepper, cinnamon
Topping:
- 75 ml (1/3 cup) butter
- 75 ml (1/3 cup) all purpose flour
- pinch of each: salt, nutmeg
- 750 ml (3 cups) milk
- 2 eggs, lightly beaten
- 75 ml (1/3 cup) grated Parmesan cheese
Preparation:
Bottom:
- Combine the macaroni, eggs and cheese
- Spread over the bottom of a greased 33 x 23 cm (13 x 9 in) baking dish
- Set aside
Filling:
- Sauté the smoked ground beef, mushrooms and onions in a large skillet until tender and browned
- Drain off fat
- Stir in tomato sauce and seasonings
- Simmer, uncovered. Meanwhile prepare topping
Topping:
- In a large saucepan, melt butter
- Stir in flour, salt and nutmeg
- Add milk
- Cook, stirring until thickened and bubbly
- Gradually stir into the eggs, then return to the saucepan
- Cook over low heat for one minute longer
Assembling:
- Spread meat filling over macaroni
- Spread topping over all
- Sprinkle with Parmesan cheese
- Bake at 180°C (350°F) for 35 – 40 minutes; or until golden brown and bubbling
