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Chilli Mac and Cheese

Chilli Mac and Cheese | Recipe

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Chilli Mac and Cheese | Recipe

Name: Chilli Mac and Cheese
Cook time: 50 min
Yield: 4 Personen
Ingredients: 2 tsp JS Ground Meat Seasoning; 300 g macaroni; 1 onion; 2 cloves garlic; 1 red pepper; 2 tbsp vegetable oil; 400 g minced meat; 1 tin chopped tomatoes, 400 g; 1 tin kidney beans (240 g drained weight); 1 yellow chilli; 1 tbsp tomato puree; 200 ml vegetable stock; 200 g Cheddar, grated; 100 g mozzarella, grated; salt, pepper; 2 green chillis; 2 spring onions; 1 bunch coriander; 1 lime; salt

Just Spices

Rating:

0 % of 100

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Cooking Time:

50 min

Difficulty:

Easy

Persons

Ingredients

For the chilli mac and cheese:
2 tsp

Ground Meat Seasoning
Spice up mince dishes in an instant £2.39 £43.45/kg Incl. 0% Tax, excl. shipping
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300 g

macaroni
1

onion
2 cloves

garlic
1

red pepper
2 tbsp

vegetable oil
400 g

minced meat
1 tin

chopped tomatoes, 400 g
1 tin

kidney beans (240 g drained weight)
1

yellow chilli
1 tbsp

tomato puree
200 ml

vegetable stock
200 g

Cheddar, grated
100 g

mozzarella, grated
salt, pepper
For the chilli topping:
2

green chillis
2

spring onions
1 bunch

coriander
1

lime
salt

Method

Cook the macaroni in salted water according to the packet instructions until al dente. Drain and set aside.

Meanwhile, peel and finely dice the onion and garlic.

Wash and deseed the red pepper and dice into small cubes.

Wash and thinly slice the yellow chilli.

Heat the vegetable oil in a large pan and fry the diced onion until translucent. Add the garlic, diced pepper and yellow chilli, and fry briefly.

Add the mince to the pan and fry until browned, fragrant and crumbly. Stir in the tomato puree and deglaze briefly. Add the tin of tomatoes, kidney beans, Ground Meat Seasoning and the vegetable stock, and stir well.

Simmer the mixture for 10–15 minutes until the sauce has thickened slightly.

In the meantime, preheat the oven to 180°C (top/bottom heat).

Fold the cooked macaroni into the chilli mixture. Stir in half of the grated Cheddar and mozzarella.

Pour the mixture into an ovenproof dish and sprinkle with the remaining cheese.

Bake the chilli mac in the preheated oven for 15–20 minutes until the cheese is bubbly and golden brown.

For the green chilli topping, wash and deseed the green chilli peppers and slice thinly. Wash the spring onions and slice thinly.

Wash, dry and roughly chop the coriander. Halve the lime and squeeze out the juice.

Place the chilli, spring onions and coriander in a bowl, drizzle with the lime juice and season with salt.

Remove the chilli macaroni cheese from the oven, sprinkle with the green chilli topping and serve.

Nutritional information: (Per person)

Calories
1024 kcal

Carbohydrates
78 g

Protein
53 g

Fat
53 g