Prepare ingredients. Enough macaroni, low-fat milk, purple onions, unsalted butter, minced beef, tomatoes, parsley leaves, etc. The ratio of macaroni to low-fat milk is about 1 to 1. Seasonings include black pepper, salt, cheese crumbs and cheese.
Stir-fry the macaroni first, add enough water to the pot, sprinkle some salt, pour the macaroni into the pot, cook until it is just soft, and then take it out and cook for about five minutes. Then quickly cool the macaroni to make it more chewy. Cut the prepared onion, tomato and coriander leaves into pieces for later use. Add a little olive oil to the pot to moisten the pot, then pour a small piece of butter into the pot to melt to half, and pour the chopped onion into the pot to stir fry together. The fried butter blocks are completely melted, and the chopped onions give off a fragrance. Then pour the minced beef into the pot and stir-fry until the surface changes color, and add appropriate amount of black pepper and salt to taste. Pour the prepared low-fat milk and chopped tomatoes into the pot. You can also use ketchup instead. Try not to use tomato sauce. After repeated stirring, add a proper amount of chopped parsley when bubbling in the pot. At this time, you can pour the macaroni into the pot and stir fry. After the macaroni absorbs the sauce, it can be put into a porcelain bowl for later use.
Make macaroni and cheese. Spread a thin layer of cheese crumbs evenly on the macaroni, and then spread a thin layer of cheese crumbs. Then bake it in an oven at 220 degrees Celsius for 10 minutes before taking it out. If you are picky about the taste of cheese, you can mix cheddar cheese and Monte cheese. Here, you need your friends to study the taste of various cheeses.