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Mac n Cheese Chili

Servings 4
Author Julie Cavanagh

Ingredients

  • 400 g beef mince
  • 1.5 cups macaroni
  • 3 heaped tbsp Mexcellent Paste
  • 1 tsp Man Rub
  • 1 can chopped tomatoes (with onion and capsicum if you like)
  • 1 can black beans
  • 1 can kidney beans
  • 1.5 cup grated mozzarella or cheese
  • 3 cup water
  • 2 beef stock cubes
  • 1 tbsp olive oil
  • Ding Dong Sauce (optional)
  • Man Grind (if needed)

Instructions

  1. Brown mince in oil in a deep fry pan or stove top casserole with a lid for 2-3 minutes

  2. Add Mexellent Paste and Man Rub

  3. Add canned tomatoes. We used a canned tomato mix with onion and capsicum for added flavor

  4. Add water and stock cubes, bring to a boil

  5. Add uncooked macaroni, stir and cover with a lid. Turn heat down to low to medium and simmer for 8-10 minutes. Check the cooking time of your macaroni for a better estimate. If using a cast iron casserole set the heat to low as it will retain a lot of heat.

  6. Remove lid and stir through drained beans. Check the seasoning, season with your choosen salt if needed and add ding dong sauce to taste for heat if you like

  7. Add most of the cheese, reserving a little to sprinkle on top

  8. Mix the cheese through well to melt it and emulsify into the sauce

  9. Sprinkle with remaining cheese and pop under a hot grill for 10 minutes or until golden