Beef mac and cheese

(Serves 4)

30 ml   olive oil

2          cloves garlic, crushed

1          large onion, chopped

1          large red pepper, chopped

500 g   extra-lean beef mince

5 ml     salt

2,5 ml chilli powder or cayenne pepper (you can add more if you like it spicier)

5 ml     barbecue spice

5 ml     paprika

1 tin (400 g) chopped Italian tomatoes

100 ml tomato sauce

30 ml   Worcestershire sauce

600 ml beef stock

1 tin (400 g) tin red kidney beans, drained

350 g   macaroni, uncooked

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

chopped fresh coriander for serving

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


  • Heat the oil in a large saucepan. Add the garlic and onion and sauté for a few minutes.
  • Add the chopped red pepper and cook for another minute.
  • Add the beef and stir on high heat, breaking it up as you stir.
  • Add all the spices and cook until the meat is starting to fry and there is no more liquid in the saucepan.
  • Add the chopped tomatoes, tomato sauce, Worcestershire sauce, stock and beans – mix well with the beef and lower the heat to medium.
  • 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.
  • Switch off the heat and stir through half of the cheese. Taste and adjust the seasoning as needed, and then sprinkle the rest of the cheese on top.
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