I know everyone says that their mac and cheese is the best you will ever have but you haven’t had the best until you’ve tried mine.
This recipe is very easy to follow and will only take about 30-40 minutes to prepare depending on how crispy you want your cheese on the top.
You can add some vegetable if you like, maybe some mushrooms or green peppers. It also makes a fantastic lunch for the next day if you know that it’s going to be a hectic day – Just prepare and leave in the fridge to be heated up when needed.
- 500g lean beef mince
- 250g macaroni
- 1 packet Royco’s tomato and herb pasta sauce
- Salt, pepper and mince spices (not too much because the pasta sauce will have spices in and you don’t want it to be too salty.)
- 500ml milk
- Cheese (Gouda or Cheddar)
Start by cooking the macaroni and preheat your oven to 220ºC.
Top tip: Some believe that putting a little bit of oil in your pasta while cooking will stop it from sticking together, this is not true you can put some salt in the water and after it has cooked just drain the rest of the salt water and rinse it off with some cold water.
Then start by frying your mince in a frying pan, add some salt, pepper and the mince spices.
In a mixing cup mix the pasta sauce with the cold milk. In the same pot you used to cook the pasta mix the mince and then add the milk mixture and let it simmer on low for about 5 minutes or until the sauce is as thick as you would like it to be. You can add more milk if you want there to be more sauce.
Grate enough cheese to cover the top of the baking dish you are planning to put the macaroni in.
Put the mixture in the baking dish and sprinkle the cheese on top if you would like it to be a little cheesier add some grated cheese to the mixture while still on the stove.
Leave in the oven until the cheese is crispy or if preferred take your dish out once the cheese has melted.
Words: Natassha Burrell