Ingredients
- 200 gram NDC EC 30W.
- 300 gram NDC SCP 32F.
- 1 Litre Warm water.
- 500 gram Penne.
- 60 gram Smoked beef.
- 50 Minced meat.
- 100 gram Champignon mushroom, slice.
- ¼ Onion, chopped.
- 1 Clove, Garlic chopped.
- 2 Parsley chopped.
- 2 tbsp, Butter (for saute).
- 1 tbsp Butter.
- 2 tbsp All purpose Flour.
- 125 gram Mozarella cheese (for topping).
- 50 gram Parmesan cheese.
- 50 gram Cheddar cheese.
- Sugar, salt, nutmeg, pepper, chicken powder.
- Olive oil / Cooking oil.
Directions
- Cook penne for 6 minutes.
- Put in a bowl, add some oil.
- Saute onion and garlic, add minced meat, smoked beef, mushroom, and the seasoning.
- Dilute NDC with warm water, cool it down.
- Bechamel sauce:
- – In the sauce pan, melt the butter, add flour, stir.
- – Add NDC solution, seasoned with nutmeg,chicken powder,sugar,salt, parmesan cheese.
- – Add chopped parsley.
- – Cook until thicken.
- Pour 1/2 bechamel into penne, add sauted smoked beef,mushroom,meat.
- Pour in a cup alumunium foil, topped with cheddar cheese, pour bechamel sauce on it, topped with mozarella cheese.
- Baked 160C until golden brown (±20 minutes).
