The macarronada is a dish similar to the lasagna or the grass. It consists of short paste with ground meat stuffed with ham, cheese, bananas, potatoes and boiled eggs with a homemade bechamel cream. Dare to cook this powerful recipe that Nena Marcano shares with us, a delicious oven paste from which everyone will want to repeat. Add the extras that you like the most and if you want, use the paste and the meat that have been left over from previous days. The macarronada has no waste and is to suck your fingers!
| 🚻 6 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make macarronada: |
| 1 kilogram of macaroni or short paste 1 kilogram of ground meat 2 mature bananas or male banana 4 cooked eggs 4 cooked potatoes 500 grams of leg ham 500 grams of yellow cheese 250 grams of mozzarella 200 grams of Parmesan cheese 500 milliliters of milk 1 clove of garlic 1 onion 1 pinch of salt and pepper 2 teaspoons of corn |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make macarronada:
1. The first step to start doing this delicious macarronada is to cook the pasta. For this recipe you can use any short paste, pens or twisters, the one you like best. The important thing is to be left. Booking.
2. With the meat we will make a Boloñesa sauce. To do this, kitchen or sauce the ground meat with chopped salt and pepper garlic until it is made. Apart, the tomatoes are liquefied together with the onion, garlic paprika, Ceryry and onion until a sauce is achieved. Incorporate this tomato sauce into the meat and cook until the boloñesa is. If you have doubts with the explanation of this sauce and meat, you can check the Venezuelan pasticcho recipe that has a similar preparation.
3. To make the Bechamel sauce, make a onion, garlic and coriander. Add half of the milk and when it breaks a boil, lower the temperature and add the rest of the milk with the maicena dissolved in it. Season with a little salt and pepper to taste. If you want more details about this preparation, take a look at the Bechamel sauce recipe.
4. List the meat and bechamel move on to the assembly of the macarronada. To do this, in an aluminum tray for 2 kilos, we started placing the base paste, then a layer of meat and another of bechamel. And so we are putting several layers until the ingredients are finished. In the last layer put the Mozzarella cheese and the Parmesan.
5. To finish the macarronada, it carries the baked preparation at 180ºC for about 20 minutes for the cheese to gratine well. It serves and good benefit!
