Everyone's Mince and Mac
A winning recipe using simple ingredients – macaroni, mince and cheese! You are sure to have empty plates all round!
Feeds
6People
Preparation time
75Min.
Difficulty
easy
Ingredients
- ungrouped
- 30 ml sunflower oil
- 1 onion, grated
- 1 clove garlic, crushed
- 500 g lean beef mince
- 3 ripe tomatoes, diced
- 30 ml tomato paste
- 1 Knorr beef stock pot
- 250 ml water
- 5 ml Robertsons Origanum
- 30 ml margarine
- 30 ml cake flour
- 500 ml milk
- 500 ml cheddar cheese, grated
- 2 eggs
- 500 g macaroni
Preparation method
- ungrouped
- Preheat oven to 180C
- To prepare the mince - Heat oil in a pan and sauté the onion and garlic until tender then add the beef mince and fry until well browned
- Add the KNORR Beef Stock Pot and allow to melt into the mince then stir in the chopped tomatoes, tomato paste, water and Robertsons origanum
- Allow to simmer until the mince is cooked and the liquid is reduced by half
- In the meantime cook the macaroni following the on-pack instructions until al dente, then drain and add to the cooked mince
- To prepare the sauce – Melt the margarine in a saucepan then whisk in the flour to form a roux
- Whisk in the milk until smooth then cook on a low heat whisking continuously until slightly thickened
- Remove the saucepan from the heat then whisk in the cheddar cheese until melted followed by the eggs
- Place the mince mixture into an ovenproof casserole dish then pour the cheese sauce over
- Top with extra grated cheddar cheese if desired and bake in the oven for 25 minutes or until golden brown
- Better For You Tips: To increase fibre and lower the GI of the meal use wholewheat macaroni and include a tin of drained beans when cooking your mince
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