How to cook
Fry the onion in 1 tablespoon of butter, then add the mince and stir until well crumbled. Add the mashed tomatoes, stir and season with salt, black pepper, paprika and savory.
Allow the sauce to thicken while occasionally stirring it. Boil the macaroni in salted water, drain, place them in a tray and mix with the tomato mixture. Put it in a warm oven to get toasted lightly while you prepare the béchamel sauce. Melt butter in a pan on the stove, add salt to taste then fry the flour.
Dilute it with milk and stir until thickened well. Finally, thicken with the pre-beaten eggs, stirring very well with a whisk. Pour the bechamel over the macaroni, and once it turns brown, sprinkle it with grated cheese. Return it to the oven until lightly tanned.