A Greek baked pasta dish with minced beef and Oregano.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Cook the macaroni in boiling, salted water until tender. Drain.
To prepare the topping, mix sachet contents with milk, add the Cayenne Pepper. Bring to the boil gently, stirring continuously. Simmer for 1-2 minutes, until sauce has thickened. Remove from heat and stir in 100g (4oz) of the cheese.
Combine the macaroni and minced beef in the pan and transfer to an ovenproof dish. Pour over the topping and sprinkle with the remaining cheese. Bake for 35-40 minutes or until golden. Stand for 5-10 minutes before serving.
Meanwhile, fry the minced beef and onion until brown. Stir in the tomatoes, tomato pureé, Oregano, Allspice, Garlic and Salt. Bring to the boil, cover and simmer for 15 minutes.