How to make
First boil the macaroni according to the instructions on the package or: pour the water (about 3-4 liters) into a large pot and put it on the stove. The broth is added to the water.
When the water boils, put the macaroni in it. Boil for about 8 minutes. At the beginning of cooking, stir 1-2 times so that they do not stick together. Remove from the heat and cool under running cold water, then transfer to a colander to drain the water. Pour 1 tablespoon of oil, mix carefully and set aside until ready to use.
Oil is heated in a suitable vessel on the stove. The onion is stewed in it until it softens and acquires a light golden color. Minced meat is added, which is fried, by stirring occasionally, until it turns white and becomes crumbly. Add the spices, the strained mushrooms and finally the tomatoes. Bring to a boil and remove from the heat.
Béchamel sauce:
The milk is heated. Melt the butter in a suitable vessel over moderately high heat. Add flour. Stir vigorously and continuously with a wire whisk or silicone whisk. Heat treatment continues for about a minute or until the flour is lightly fried.
Without stopping the stirring, add (in a stream) the warmed fresh milk. Boil with constant stirring until it thickens. Remove from the heat and add the processed cheese. Stir until completely melted.
Beaten eggs are added to the macaroni /this is done to make the macaroni stick together better when baking/. Put 1/3 of the macaroni, 1/2 of the tomato sauce with minced meat and 1/3 of the béchamel in a greased baking pan.
Then once again 1/3 macaroni, 1/2 tomato sauce and 1/3 béchamel. Finish off with macaroni, béchamel and grated cheese. /I usually make a double dose of béchamel so that I have enough for the top/.
Pasticcio is baked in a preheated oven at 390°F (200°C) with a fan for 15-20 minutes.
