Macarrones con carne picada y bechamel, gratinados en el horno 
Macaroni with Ground Meat and Béchamel, Baked in the Oven
When I made and published this recipe on January 16, 2015, I didn't know what it was called. Today I know its name is "Macaroni de la Iaia" (Grandma's Macaroni) and I can explain why it has this title.
In Catalonia, macaroni and other pastas were introduced by the Arabs during their occupation. We have documented various Catalan macaroni recipes from the 19th century that are very similar to today's, although there are many ways to prepare them. But for each of us, the best and most memorable are those made by the "Iaia" (Grandma). They used to make them with ground meat or sausage meat, sometimes adding ham or chorizo and a good sauté but with little tomato and/or béchamel, and they were baked with cheese, although it was up to each grandma's taste. What is certain is that we remember them as the best!!! My tribute to the "Iaias"...
Congratulations to Cookpad on its 8th anniversary.
My previous recipe https://cookpad.wasmer.app/es/recetas/200140-macarrones-con-carne-picada-y-bechamel-gratinados-en-el-horno?ref=you_tab_my_recipes
Macaroni with Ground Meat and Béchamel, Baked in the Oven
When I made and published this recipe on January 16, 2015, I didn't know what it was called. Today I know its name is "Macaroni de la Iaia" (Grandma's Macaroni) and I can explain why it has this title.
In Catalonia, macaroni and other pastas were introduced by the Arabs during their occupation. We have documented various Catalan macaroni recipes from the 19th century that are very similar to today's, although there are many ways to prepare them. But for each of us, the best and most memorable are those made by the "Iaia" (Grandma). They used to make them with ground meat or sausage meat, sometimes adding ham or chorizo and a good sauté but with little tomato and/or béchamel, and they were baked with cheese, although it was up to each grandma's taste. What is certain is that we remember them as the best!!! My tribute to the "Iaias"...
Congratulations to Cookpad on its 8th anniversary.
My previous recipe https://cookpad.wasmer.app/es/recetas/200140-macarrones-con-carne-picada-y-bechamel-gratinados-en-el-horno?ref=you_tab_my_recipes
Cooking Instructions
- 1
Prepare the ingredients we will use. Finely chop the garlic cloves, onion, and leek. Season the meat removed from the sausages with the specified ingredients and mix until everything is combined.
- 2
Cut the ham into thin, short strips. Prepare the lard, add it to a pan, and when it melts, add the chopped garlic, onion, and leek. Let them cook slowly.
- 3
When they become translucent, add the ham and stir to release its flavor. Let it cook for a couple of minutes.
- 4
Add the meat, tomato paste, and wine. Adjust the salt and let the alcohol evaporate. Once evaporated, reduce the heat to low and set aside.
- 5
Bring a pot of water to a boil, add the bay leaf, and the bouillon cube. Let it dissolve with the heat, then add the pasta and cook until al dente.
- 6
Transfer the pasta to the sauté, stirring until everything is combined. Once done, pour everything into an oven-safe dish and set aside.
- 7
Now make a béchamel with the specified ingredients. Here's a link to see how it's done: https://cookpad.wasmer.app/es/recetas/859734-salsa-bechamel?ref=you_tab_my_recipes. Pour it over the macaroni, making sure it is well distributed. The macaroni should be juicy.
- 8
Preheat the oven to 350°F (180°C). Once the mixture is ready, sprinkle the grated cheese on top, place the dish in the oven, heat it, and then set it to broil.
- 9
When they are golden to your liking, remove them and let them rest for 3 minutes.
- 10
Now you can serve them on plates. Juicy inside and crispy outside, they are a delight. Let me know what you think.
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