Chilli mac and cheese
This is a quick and easy family pleaser. All done in one pot and ready pretty much within 30 minutes. Use whatever cheese you like but I think cheddar and gouda give a great flavour and mozzarella provides the gooey factor. Put the rest in the fridge or the freezer because this makes a lot. You can also add chilli flakes if you want to make it spicy.
Ingredients:
1 onion chopped
2 garlic cloves crushed
1 tbsp olive oil
Roughly 200g grated cheeses of your choice (I used cheddar, gouda and mozzarella)
500g beef mince
2 tsp smoked paprika
2 tsp ground cumin
1 tsp oregano
Salt and pepper
2 tbsp tomato puree
700g pasatta
400g can of red kidney beans drained
600ml beef stock
500g dried pasta (like spiralli or macaroni)
Coriander leaves to sprinkle
In a large casserole pot on medium high heat, fry the diced onion in olive oil until soft. Add the beef mince and brown until the moisture has evaporated and the meat is sizzling. Drain any fat if needed. Season with salt and pepper then add the paprika, cumin and oregano. Cook for a few minutes.
Add the tomato puree and cook for a couple of minutes, then add the beef stock, pasatta and beans. Bring to a simmer then pour in the dried pasta. Mix it all in, then cover and cook on medium heat for 12 minutes until the pasta is cooked. It should still be quite saucy.
Turn off the heat and mix in most of the grated cheese. Top with the rest of the cheese then cover again for 5 minutes until the cheese has melted. Sprinkle with coriander leaves then serve
2 Comments
Six seven six seven
What was the point of the 67 even