Mac ‘n Cheese Greek Style… By Lucy Simmons

By lucy  , , ,   ,

August 15, 2015

Celebrating the marriage of macaroni cheese, Greek style, seasoned lamb in a herby tomato sauce topped with crispy breadcrumbs dripping in melted cheese.......A truly simple and delicious supper time treat, served with a handful of tomato & oregano flatbreads........

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 6 Generous


500 Grams Macaroni

2 tbsp Vegetable oil

1 Medium Onion, diced

1 Medium Red bell pepper

1 tsp Ground Cinnamon

1/2 tsp Cayenne pepper

1 tsp Ground cumin

1 1/2 tsp Dried Oregano

400 Grams Lamb mince

400 Grams Canned, Chopped tomatoes

100 Grams Graviera

50 Grams Bread crumbs

50 Grams Unsalted butter

6 tbsp Plain flour

625 ml Full fat milk

1 tsp Fine sea salt

100 Grams Graviera

200 Grams Strong cheddar


1.  Cook the macaroni according to the packet instructions in salted water.  Rinse and drain, set aside.

2.  In a large frying pan or saucepan add the vegetable oil and fry the diced onion for 5 minutes until golden, add the sliced pepper and spices (cinnamon, cumin, cayenne pepper, oregano) stir and cook for 3-5 minutes.  Add the minced lamb and cook until brown, adding the chopped tomatoes stir and leave to gently simmer for 15-30 minutes, stirring occasionally.

3.  Make the sauce by melting the butter into a saucepan, stir in the flour and cook stirring continually for 1 minutes.  Pour the warmed milk into the saucepan in a steady stream, whisking continually for 3-5 minutes until it starts to thicken, season with sea salt and pepper.  Remove from the heat and whisk in the cheese.

4.  Pour the hot sauce over the macaroni in a large bowl and mix well until all the macaroni is coated in the sauce.

5.  Add the macaroni into the lamb and stir well, season to taste.  Pour into a large baking dish and spread over evenly.  Scatter with cheese and seasoned bread crumbs.  Place under a hot grill for 5-10 minutes until bubbling and golden brown.  Serve straight to the table.  Enjoy.


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