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.
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.
- – 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).