Chilli Mac n Cheese Real Comfort Food
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This recipe is a real comfort food .
Can be frozen in individual serving containers for up to 3 months. ( see hints below)
Remember anything you freeze label and date it.
Prep time 10 minutes
Cook time 15 minutes
Serves 5 to 6
Notes :
1. The trick with this recipe is to turn the stove OFF as soon as the pasta is just cooked. The pasta will keep cooking when you put the lid on to melt the cheese.
2. OTHER PROTEINS:This recipe will also work other minced meat, including chicken, pork, turkey and even lamb!
3. FREEZING:Leftovers freeze fine, thaw then reheated in microwave. For make ahead freezing, take it off the stove when the pasta is a tiny touch still firm. It should still be saucy. Let it cool, then top with cheese. Cover then freeze. Then to reheat, let it thaw overnight, then microwave is best to reheat (fastest so pasta won't bloat).
Nutrition per serving, assuming 5 servings. Very generous servings!
Can be frozen in individual serving containers for up to 3 months. ( see hints below)
Remember anything you freeze label and date it.
Prep time 10 minutes
Cook time 15 minutes
Serves 5 to 6
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 red capsicum , chopped
- 500g ground beef (mince) , I use lean
- 800g crushed canned tomato
- 420g can red kidney beans , drained
- 2 1/2 cups (625 ml) beef stock (chicken stock also ok)
- 250g elbow pasta, uncooked
- 2 cups (200g) shredded cheese (cheddar, tasty cheese)
- 1/4 cup coriander finely chopped, for garnish ( optional)
SPICES (HOMEMADE CHILI POWDER):
- 1 tsp cayenne pepper or chilli powder (adjust spiciness to taste)
- 2 tsp paprika powder
- 2 tsp cumin powder
- 1 1/2 tsp onion powder (can sub garlic powder)
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 1/4 tsp salt
Instructions
- Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add capsicum and cook until onion is translucent.
- Add beef and cook, breaking it up as you go.
- Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
- Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side.
- Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 minutes (sauce will absorb further during this period).
- Sprinkle with coriander, if desired, and serve immediately.
Notes :
1. The trick with this recipe is to turn the stove OFF as soon as the pasta is just cooked. The pasta will keep cooking when you put the lid on to melt the cheese.
2. OTHER PROTEINS:This recipe will also work other minced meat, including chicken, pork, turkey and even lamb!
3. FREEZING:Leftovers freeze fine, thaw then reheated in microwave. For make ahead freezing, take it off the stove when the pasta is a tiny touch still firm. It should still be saucy. Let it cool, then top with cheese. Cover then freeze. Then to reheat, let it thaw overnight, then microwave is best to reheat (fastest so pasta won't bloat).
Nutrition per serving, assuming 5 servings. Very generous servings!
NUTRITION INFORMATION:
Serving:524gCalories:768cal (38%)Carbohydrates:75g (25%)Protein:44g (88%)Fat:35g (54%)Saturated Fat:14g (88%)Cholesterol:103mg (34%)Sodium:1630mg (71%)Potassium:1902mg (54%)Fiber:11g (46%)Sugar:12g (13%)Vitamin A:2226IU (45%)Vitamin C:116mg (141%)Calcium:468mg (47%)Iron:12mg (67%
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