RECIPE | One-pot beef mac & cheese

Serves: 4

Ingredients:

30ml (2tbsp) olive oil

2 cloves garlic, crushed

1 large onion, chopped

1 large red pepper, seeded and chopped

500g extra-lean beef mince

5ml (1 tsp) salt

2.5ml chilli powder or cayenne pepper (you can add more if you like it spicier)

5ml (1 tsp) barbecue spice

5ml (1 tsp) paprika

1 tin (400g) chopped Italian tomatoes

100ml tomato sauce

30ml Worcestershire sauce

600ml beef stock

1 tin (400g) red kidney beans, drained

350g macaroni, uncooked

200g grated cheddar cheese (use a good quality cheddar cheese)

Chopped fresh coriander for serving

150g baby rosa tomatoes, quartered and seasoned with salt and freshly ground black pepper

Method:

1. Heat the oil in a large saucepan.
2. Add the garlic and onion and saute for a few minutes.
3. Add the chopped red pepper and cook for another minute.
4. Add the beef and stir on high heat, breaking it up as you stir.
5. Add the salt and all the spices and cook until the meat is starting to fry and there is no more liquid in the saucepan.
6. Add the chopped tomatoes, tomato sauce, Worcestershire sauce, stock and beans - mix well with the beef and lower the heat to medium.
7. Stir in the macaroni and place the lid on the saucepan. Cook for 10 minutes until the macaroni is just cooked. Add more stock or water if needed.
8. Switch off the heat and stir through half of the cheese.
9. Taste and adjust the seasoning as needed, and then sprinkle the rest of the cheese on top.
10. Place the lid on the saucepan again and leave for 5 minutes to allow the cheese to melt.
11. Sprinkle the coriander over as well as the baby tomatoes and serve immediately.

• Recipe and image from 'MEALS, Effortless Food for Every Occasion' by Christine Capendale, Human &Rousseau, R325.