MAC AND CHEESE ON MINCE

MAC AND CHEESE ON MINCE
(serves 4 – 6)
Savoury mince:
30 g butter
1 big onion, skinned and chopped
1 carrots, peeled and chopped
2 sticks of celery, scrubbed and chopped
500 g minced beef, raw
2 tablespoons tomato paste
1 tin tomato and onion mix or 3 peeled tomatoes in cubes
250 ml beef stock
5 ml basi or mixed herbs
salt, pepper

Macaroni:
2 cups macaroni, cooked al dente
½ cup Cheddar cheese, grated to sprinkle on top
sliced tomato
cheese sauce
Make a White sauce and mix in ¾ cup cheese and 1 teaspoon mustard powder

Make the savoury mince first.
Fry the onion, carrot and celery until lightly browned.
Add the beef and brown lightly.
Add the tomato paste, tomatoes and basil or herbs and allow to simmer for a few minutes before adding the stock, salt and pepper
Cover and simmer for 25 – 30 minutes, until the meat is tender and the liquid in the sauce is well reduced.
Re-season if necessary.

In a smeared casserole layer mince, mix macaroni and cheese sauce and layer over mince, sprinkle grated cheese over macaroni, add slices of tomato and black pepper and bake at 180°C until bubbly and brown for 30 minutes.
ELize de Kock