Situated on 82 rolling acres Thames Farm is dedicated to raising healthy all-natural pastured Berkshire pork, pastured chicken and lamb. All our animals are raised on a natural diet and are never given antibiotics, steroids or any growth hormones. Our pastures are maintained chemical free.
And that is why I shop there often ...
1 cup uncooked elbow macaroni
1 lb. ground lamb (turkey or beef may be substituted)
1 medium onion, chopped
1 garlic clove, minced
1 - 8 oz. can tomato sauce (make your own)
1 tsp. salt, divided
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. ground cinnamon
1/2 cup grated Parmesan cheese, divided
3 tbls. butter
3 tbls. all-purpose flour
1-1/2 cups milk
1 egg, lightly beaten
Cook macaroni according to package directions.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and cinnamon; heat through.
Drain macaroni; place half of macaroni in a greased 9-in.-square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside.
Preheat oven to 350 degrees.
In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.
Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni.
Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes before serving.
Yield: 4-6 servings
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