Beefy macaroni cheese

You can use ostrich or lamb mince as an alternative.
recipe, pasta, beef
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Recipe from: 3 November 2015
Preparation time: 5 min
Cooking time: 20 min


  • 30
  • 1
    onion, chopped
  • 400
    beef mince
  • 50
  • 250
    elbow macaroni, uncooked
  • 15
    fresh origanum, chopped, plus extra to serve (or 5ml dried origanum)
  • 750
    beef stock
  • 500
    frozen peas and corn
  • grated Parmesan cheese, to serve
Servings: Change Serving


Heat the oil in a saucepan and sauté the chopped onion until soft. Add the mince and brown well. Add the flour and stir for 1 minute.

Add the macaroni, origanum and stock to the saucepan, cover and bring to the boil. Reduce the heat and simmer for seven minutes, or until the macaroni is almost cooked.

Add the peas and corn and simmer for another two to three minutes, until cooked, and the pasta is al dente. Serve topped with fresh origanum and Parmesan cheese.

Text and image:
Ideas magazine

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