Sunday, 5 April 2015

Layered Cheesy Mac & Chilli Beef Bake

What you Need:

For the Mac & Cheese

Macaroni, about 4-5 handfuls
2 cups of grated sharp or vintage cheese
1 cup of grated Parmesan
1 heaped tablespoon of plain flour
skim milk about 1 1/2 cups
1 heaped tablespoon of butter

For the Chilli Beef

500g lean ground beef  (mince or shredded beef)
1/2 stick of celery, finely chopped
1 onion, finely diced
1 small capsicum, finely diced
1 tablespoon minced garlic
1 tablespoon minced chilli
salt and pepper to taste
1 cup chicken stock
2 tablespoons of tomato paste
1 tablespoon raw sugar
1/2 teaspoon smoked paprika

Make the Mac & Cheese

1. Cook the macaroni until just tender. Drain, set aside.
2. In a saucepan add butter and flour and cook off start adding the milk slowly and using a metal whisk, whisk so it doesn't get lumpy, keep adding enough milk until it is smooth and creamy, add nutmeg. Take off the heat and add the cheese, stir through until the cheese has melted the fold through the macaroni, set aside.

Make the Chilli Beef

1. In a frying pan cook the capsicum, onion, celery until tender , use a little of the stock to stop from burning. Add the mince and cook until browned, add the chilli and garlic, salt pepper, tomato paste, the rest of the stock, raw sugar. simmer until most of the liquid has evaporated and the vegetables are tender.


Layer mac & cheese, starting with a mince layer in a deep casserole dish. Top with crushed up wheat bix and grated Parmesan cheese, sprinkle with paprika and bake for about 30 minutes at 185 fan forced. cover with lid if top becomes to brown. Enjoy!
Layered Cheesy Mac & Chilli Beef Bake

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