Chilli Macaroni & Cheese
Preparation Time: 15 minutes
Cooking Time: 8-10 minutes
serving: 4
Chef’s Tips:
- This dish is a great side dish to any meal.
- Ensure that you do not overcook the samp. Reduce cooking time if you find the samp to be too soft.
- Cook the samp in chicken stock for added flavour.
INGREDIENTS
1kg lean beef mince
2 cans baked beans in chilli sauce
2 large green peppers, chopped
1 large onion, chopped
4 celery stalks, chopped
1 can chopped tomatoes
2 Tbsp Cajun spice
2 garlic cloves, minced
300g macaroni, cooked according to package instructions and drained
Salt and pepper to taste
550g Clover Gouda Full Cream Cheese, grated
for meal prep
4 medium sized foil containers
Chopped Parsley
METHOD
In a large saucepan add 3 tablespoons of olive oil over medium heat. Add the onion, green pepper and celery to the pan and sauté for 3-4 minutes until the onions become translucent.
Add the garlic and stir.
Add the beef and stir until evenly combined and the mince begins to brown.
Add the chopped tomatoes and Cajun spice and cook until the tomatoes have cooked through, and the sauce has reduced.
Add the baked beans and stir to combine.
Add the cooked macaroni and 300g of the Clover Gouda Full Cream Cheese, stir to combine and season to taste with salt and pepper.
Allow the mixture to cool before dividing it between your 4 medium sized foil containers.
Top with the remaining Clover Gouda Full Cream Cheese and garnish with parsley.
Seal the foil containers with the lids and store in the refrigerator for up to 7 days.
When ready, remove the lid and bake in a preheated oven at 180C for 15-20 minutes until warmed through and the top starts to brown.
Serve Warm and enjoy.
