Macaroni
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a large skillet over high heat, cook the ground meat and onion in the butter for 8 minutes, breaking the meat up with a wooden spoon until golden. Season with salt and pepper. Add the spices and cook for 1 minute. Add the broth and breadcrumbs. Mix well and bring to a boil. Simmer until the liquid has almost completely reduced. Adjust the seasoning. Transfer the mixture to a 13 x 9-inch (33 x 23 cm) baking dish. Set aside.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until very al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
Cheese Sauce
- In the same pot used to cook the pasta over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Add the milk. Bring to a boil while whisking. Continue to cook for 2 minutes or until the mixture thickens. Remove from the heat.
- Add the cheese and reserved pasta cooking water to the pot. Season with salt and pepper. Stir until the cheese has melted. Add the pasta and mix well. Adjust the seasoning. Spread the macaroni over the meat mixture in the baking dish. Sprinkle with the breadcrumbs. Refrigerate at this point, if desired (see Chef’s tip).
- Transfer to the oven and bake for 12 minutes or until the breadcrumbs are golden. Let sit for 5 minutes before serving.
Chef’s tip
Great for a holiday potluck, you can prepare and refrigerate this dish up to 3 days in advance. Simply add 5 minutes to the baking time or until the macaroni is warmed through.