Macaroni and mince

Macaroni and mince: A bowl of comfort. Image: Food photo created by valeria_aksakova –

Macaroni and mince: Meaty family pasta, made simple

Fill hungry tummies with this flavour-infused easy meal.

Macaroni and mince

Macaroni and mince: A bowl of comfort. Image: Food photo created by valeria_aksakova –

Everybody has their favourite pasta dish, and there are so many to choose from. However, we can all agree that with cheese and bechamel sauce, everything is better. This macaroni and mince recipe has the meaty filling, toothy pasta and creamy sauce topped with golden cheese that puts a smile on anybody’s face. You won’t be able to resist checking the cheese pull for every spoonful of this classic family dinner that you can make any day of the week.

ALSO READ: Bacon and mushroom arrabbiata with lentil penne pasta

Macaroni and mince suggestions

The mince recipe below is nice and simple, but you can use your own bolognaise recipe too. When making the bechamel sauce, remember to add a dash of nutmeg and the sauce is ready when streaks form in your smooth sauce. Don’t overcook the pasta because it will cook further in the oven too and soak up a lot of moisture. When serving alongside a green salad, some freshly crushed black pepper and parmesan cheese goes a very long way to flavour town.

ALSO READ: Pocket lasagne dinner: A fun twist on an classic Italian pasta

Last updated on 10 August 2023

Macaroni and mince recipe

5 from 2 votes
Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • 500 g 500 lean mince

  • 3 large 3 onions, grated

  • 2 2 ripe tomatoes

  • 500 g 500 cheese, grated

  • 250 g 250 butter

  • salt and pepper to taste

  • 500 ml 500 milk

  • 5 5 eggs

  • parsley to taste

  • oregano to taste


  • Minced meat
  • Brown the onions with little butter.
  • When the onions are soft and caramelised, remove them to the side.
  • Add the mince, fry a bit and stir with the onions. Fry the mince until completely brown.
  • Add the tomatoes.
  • Stew for about 45 minutes on a slow heat.
  • Cool and add one egg and one cup of grated cheese.
  • Macaroni
  • Bring water to boil, add salt to taste.
  • Add 500 g macaroni in boiling water for 10 – 15 minutes. Tip: Add a little oil to the boiling water before adding the macaroni and the water will not spill.
  • Test the macaroni that it is about just soft, drain in a colander under cold water.
  • When cooled, add plenty of grated cheese, 1 – 2 cups grated cheese.
  • Topping
  • Melt 250 g butter in a saucepan and add 8 tablespoons (not heaped) flour and blend well without browning.
  • Add 500 ml milk gradually and stir until almost a ball or until it comes away from the saucepan.
  • Cool slightly, add 4 eggs one at a time and beat well when adding the egg.
  • Add salt and pepper to taste and add the oregano or sprinkle the oregano herbs on top.
  • Final steps
  • Start layering the dish with half the macaroni and mince.
  • Continue until you have used up all.
  • Spread the topping evenly on the top.
  • Bake for 20 to 30 minutes at 180°C.


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