Elbow Keema Macaroni by Rida Aftab

Ingredients:

• Mince (Chicken or Beef) 1 kg
• Ridged elbow pasta (boiled) 1 packet
• Mozzarella cheese 1 packet
• Cheddar cheese 1 packet
• Tomato sauce 1 cup
• Oil 1/2 cup
• Black pepper crushed 1 tsp
• Ginger garlic paste 1 tbsp
• Red chilies crushed 1 tbsp
• Salt to taste

For White Sauce:

• Cream 1/2 cup
• Fresh milk 1/2 liter
• Butter 50 gm
• Black pepper powder 1/2 tsp
• Flour 3 tbsp
  

Method:

1. Put mince, oil, ginger garlic paste, red chilies and salt in pot and cook with out water on low flame.
2. When water of mince dries, add tomato sauce and black pepper, roast it lightly and remove it.
3. Also preheat oven on 180 degrees C.
4. Then put little white sauce in baking dish and make layer of mince.
5. Then put elbow pasta, then white sauce and then put mozzarella cheese and cheddar cheese.
6. Then add little tomato sauce and bake in preheated oven for 30 minutes.
7. When cheese is golden, serve keema macaroni with brown bread.
8. For white sauce: Put butter in pot and roast flour.
9. Then remove pot, put slowly slowly milk after 5 minutes and stir it.
10. Add all milk and cook again on stove.
11. When sauce is thick and put cream and black pepper.