Pinch of Nom’s chilli mac ‘n’ cheese recipe
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Ingredients
Low-calorie cooking spray
2 onions, peeled and finely diced
2 carrots, peeled and diced
500g 5%-fat minced beef
4 garlic cloves, peeled and crushed
2tsp mild chilli powder
1tsp ground cumin
1tsp dried oregano
2 x 400g tins chopped tomatoes
2 peppers, any colour, deseeded and diced
2tbsp tomato puree
2tbsp Henderson’s Relish
600ml beef stock (2 beef stock cubes dissolved in 600ml boiling water)
300g dried macaroni
1 x 400g tin kidney beans, drained and rinsed
180g reduced-fat mature Cheddar, grated
Small handful of fresh coriander, chopped (optional)
Method
Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and carrots and sauté for five minutes until softened.
Add the mince and cook for a further five minutes, stirring with a wooden spoon to break up any lumps, until the mince is no longer pink.
Add the garlic, chilli powder, cumin and oregano and stir in for one minute until the spices become fragrant. Add the chopped tomatoes, peppers, tomato puree, Henderson’s Relish and stock, and bring to the boil. Turn down the heat to medium-low, cover with a tight-fitting lid and simmer for 20 minutes, until the carrots are soft.
Add the macaroni to the pan, stir well and replace the lid. Allow to cook for a further 10–12 minutes, until the pasta is just cooked.
Stir in the beans and cheese, reserving a little cheese to garnish if you wish, allowing two minutes for the beans to heat through and the cheese to melt.
Stir in the coriander, if using, and serve!
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