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#WFD – Everyones mince and mac
Top with extra grated cheddar cheese if desired and bake in the oven for 25 minutes or until golden brown
POLOKWANE – This traditional pasta dish is a favourite among many South Africans because of its simplicity and deliciousness.
What’s for Dinner says this winning recipe uses simple ingredients: macaroni, mince and cheese.
You are sure to have empty plates all round.
Ingredients
- 30ml sunflower oil
- 1 onion, grated
- 1 clove garlic, crushed
- 500g lean beef mince
- 3 ripe tomatoes, diced
- 30ml tomato paste
- 1 x KNORR Beef Stock Pot
- 250ml water
- 5ml Robertsons Origanum
- 30ml margarine
- 30ml cake flour
- 500ml milk
- 500ml cheddar cheese, grated
- 2 eggs
- 500g macaroni
Method
- 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 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
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