- Minced meat - 450 Grams
- Tako Seasoning - - To taste
- Bank finely chopped tomato with chili pepper - 1 piece (can be without chili peppers)
- Beef broth - 2 cups (can be plain water)
- Macaroni - 1 cup (horns)
- Oil - 2 items. spoons (For sauce :)
- Flour - 2 Art. spoons
- Milk - 3/4 Cups
- Grated Cheddar cheese - 1 glass
- Salt, pepper - - To taste
Fry the mince until brownish. Add the taco seasoning. Then, add a jar of chopped tomato with chili and stir. Add 2 cups of broth or water. Now add the pasta. Stir well and cook under the lid on low heat for 12-14 minutes until the pasta is soft. In the meantime, while preparing the pasta, make sauce. Melt 2 tablespoons. butter in a saucepan over medium heat, then add 2 tbsp. flour. Whisk thoroughly and cook stirring for about 5 minutes. The sauce should become fragrant and acquire a light brown color. Then, add 3/4 cup of milk, while stirring quickly. Bring the sauce to a boil and stir, the sauce will begin to become dense. Remove the pan from the heat and add 1 cup of grated cheddar cheese. Beat until the cheese melts. Then add salt and pepper to taste. When the pasta is ready, pour in the sauce and gently mix. The dish is ready, you can serve to the table. Bon Appetit.
Servings: 2-4