Macaroni cheese with mince

6-8 servings Prep: 15 mins, Cooking: 1 hr By Hope Malau
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Ingredients (23)

mince and macaroni
80 ml oil
3 onion — chopped
1 garlic — cloves
1 green pepper — diced
700 g beef mince — lean
30 ml fresh oregano — chopped
salt and freshly ground black pepper
freshly ground black pepper
4 tomatoes
30 ml tomato paste
125 ml stock — vegetable or beef
80 ml wine — red
500 g macaroni — cooked according to the packet instructions
500 ml milk
30 g butter
30 ml flour — cake
sea salt and freshly ground black pepper
500 ml grated pecorino or mature
cheddar cheese
2 eggs — whisked
100 ml mature cheddar cheese — grated
baby tomatoes — halves
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A simple family favourite.

1. Preheat the oven to 180 °C. Grease an ovenproof dish with nonstick spray.

2. MINCE AND MACARONI Heat the oil in a pan and stir-fry the onions, garlic and green pepper. Add the mince and cook until done but not browned.

3. Add the oregano, salt and pepper and cook for 3 minutes. Add the tomatoes, tomato paste, stock and wine. Simmer until the liquid has reduced by half.

4. Add the macaroni and mix. Set aside.

5 CHEESE SAUCE Heat the milk slightly and set aside. Melt the butter in a pan, add the flour and stir. Remove from the heat and stir in the heated milk. Season with salt and pepper and add the cheese and whisked eggs.

6. Spoon half the mince and macaroni mixture into the prepared dish and pour over half the sauce. Repeat, ending with a layer of sauce.

7. TOPPING Scatter grated cheese on top and add the tomato halves. Bake for 20 to 25 minutes or until golden. Serve hot.

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