Easy
85 min
Ingredients
- 1 teaspoon MAGGI® Season-Up All Purpose Powdered Seasoning
- 4 Ounces Minced Beef
- 4 Ounces Italian Sausage
- 1/2 Teaspoon Garlic (minced)
- 1 Teaspoon Pimento/ Seasoning Pepper (minced)
- 2 Tablespoons Onion (minced)
- 2 Tablespoons Breadcrumbs
- 1 Unit Egg (slightly beaten)
- 1/2 Teaspoon Dried Parsley
- 200 Grams Macaroni (cooked according to package instructions)
- 1 cup CARNATION® Full Cream Evaporated Milk
- 1 Unit Egg (slightly beaten)
- 1 Cup Cheddar Cheese (grated)
- 3 cubes MAGGI® Onion and Garlic Flavoured Seasoning Cubes
- 1 Cup Tomato Sauce (Marinara Sauce)
- 1 1/2 Cup Mozzarella cheese, shredded
- 3 Slices Crumbled Cooked Bacon
- 1/4 Cup Pepperoni
- 1 Teaspoon Red Pepper Flakes
Instructions
-
1. Preheat oven to 425˚F (220˚C) and line a sheet tray with foil as well as grease a 9 inch, round baking dish with non-stick spray or butter.
-
2. In a medium bowl add beef, sausage, garlic, pimiento/seasoning peppers, onion, breadcrumbs, egg and parsley. Mix until well combined.
-
3. Using a teaspoon measurement, make meatballs and place onto the prepared sheet tray. Bake meatballs for 12-15 minutes or until browned. Set aside.
-
4. In a large bowl add macaroni, Evaporated Milk, egg, cheddar cheese and Cubes. Stir until well combined. Carefully place into the greased, round baking dish and bake for 20 minutes or until set.
-
5. Remove from the oven and using a spoon, add tomato/marinara sauce onto the top of the pie, leaving a 1-inch boarder.
-
6. Top with mozzarella cheese, bacon, meatballs, bacon, pepperoni and red pepper flakes.
-
7. Bake for an additional 5 minutes or until the cheese has melted and meatballs have crisped.
-
8. Slice and serve immediately.
My mistake with this was the measurement for thr marinara sauce, which i made from scratch and on the fly. Also i came up just short on cheese for the topping. I believe the fact that I did'nt have the right sized utensils, alot of improvisation took place.Will definitely nail it next time.