750g uncooked Macaroni

2 tablespoons Vegetable Oil

1 large Onion, chopped

2 cups Mushrooms, sliced

800g Beef Mince

4 tablespoons Tomato Paste

Salt and Ground Black Pepper, to taste

1 packet of Cream of Mushroom Soup

1/4 cup Vegetable Oil, for the sauce

3 cups Milk

3 cups grated Mozzarella Cheese

  1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta, one tablespoon of oil and cook for 8-10 minutes or until al dente; drain.
  3. Heat one tablespoon of oil in a large frypan. Saute onion and mushrooms until golden and add beef mince. Cook over medium heat until evenly brown. Stir in tomato paste, salt and pepper; simmer over low heat until heated through.
  4. Heat 1/4 cup oil in a deep saucepan; stir in the mushroom soup then milk. Cook over medium-low heat until the sauce thickens. Pour half of the sauce over the cooked macaroni and stir in the mozzarella cheese.
  5. Spoon half of the macaroni into a prepared dish and top with the beef mince mixture. 
  6. Spoon the remaining macaroni over the beef mince and top with the remaining white sauce.
  7. Bake in preheated oven for 30 minutes or until golden brown.
Tried and Tested: