Serves: 4 – Prep: 10 minutes – Cooking: 20-25 minutes
Ingredients
- 1 onion, chopped
- 1 green pepper, diced (brunoise)
- 60 mL (4 Tbsp) olive oil
- 450 g (1 lb) lean ground beef
- 15 mL (1 Tbsp) tomato paste
- 3 garlic cloves, chopped
- 15 mL (1 Tbsp) beef-bouillon concentrate (Knorr)
- 4 portions of macaroni, cooked al dente
- 500 mL (2 cups) béchamel sauce made with beef-bouillon (see below)
- 1 L (4 cups) local cheese, grated (for example: Les Métayères, Comtomme, Alfred Le Fermier, Victor et Berthold, Oka, etc…)
- Salt and pepper to taste
For the beef-bouillon béchamel sauce
- 750 mL (3 cups) boiling water
- 30 mL (2 Tbsp) beef-bouillon concentrate (Knorr)
- 45 mL (3 Tbsp) butter
- 60 mL (4 Tbsp) flour
Preparation
- For the béchamel: in the boiling water add the beef-bouillon concentrate.
- In a hot saucepan, melt the butter then add the flour and cook, stirring with a spatula, 1-2 minutes to cook the flour.
- On low heat under the saucepan, use a whisk to gradually pour in the prepared broth, then continue stirring until the sauce thickens. Check seasoning.
- Preheat the oven on the broil (grill) setting.
- In a hot skillet, sauté the onion and green pepper in the olive oil for 3-4 minutes. Remove and set aside.
- In the same skillet, brown the ground beef for 5-6 minutes.
- Add the onions and pepper mixture, the tomato paste, the garlic and the beef-bouillon concentrate. Check the seasoning.
- In a bowl, mix the cooked macaroni, the meat mixture, the béchamel sauce and 3 cups of the grated cheese.
- In a gratin dish, place the mixture, cover with the remaining cheese and let it brown under the broiler for a few minutes.
How to Cook on a Budget: Here Are a Few Tips
Eat a Little Less Meat
Here’s an excellent way to lower your grocery bill—and it’s good for both your health and the planet! Without necessarily becoming completely vegetarian, you can save money by including one or two meatless meals per week. For example, in shepherd’s pie, you can replace part of the ground beef with lentils. Chili, curry, spaghetti sauce… many recipes can easily be adapted to go vegetarian.
Many grocery stores sell their surplus products at very low prices to avoid throwing them away. These items are still perfectly good but are discounted because they are close to their expiration date. Just make sure to consume them quickly or freeze them as soon as you get home. Check the FoodHero app to see what deals your local grocery store offers. It’s not uncommon to find discounts of 50%, even 70%! A great way to cut food waste while saving money—just be sure to buy only items you would normally purchase anyway.
Reuse and Repurpose
Turn slightly bruised fruit into fruit compote. Transform stale bread into breadcrumbs, croutons, or dessert. Use vegetable peels to make colorful chips or homemade broth. Overripe bananas? Perfect for muffins or banana bread. Not only will you avoid wasting these precious ingredients, but you’ll also save money by cooking at home instead of buying ready-made products.
Follow the Seasons
During harvest season, local fruits and vegetables are sold at low prices—and they taste much better than imported ones! Take advantage of the abundance to stock up. Fill your freezer, or better yet, organize a canning party with friends and share your homemade preserves! Off-season, opt for frozen fruits and vegetables—they’re just as nutritious and much more affordable than imported produce. In soups, spaghetti sauce, or stews, no one will notice the difference!
