Macaroni and cheese with mince

By admin
08 May 2011

Elbé Swart’s mom has loads of outstanding recipes but her favourite is the one for macaroni and cheese with mince. It’s perfect for a light Sunday supper.

Serve 6-8

Preparation time: 15 min

Cooking time: 50-60 min


80 ml oil

3 onions, chopped

1 clove garlic

1 green pepper, diced

700 g lean beef mince

30 ml (2 T) fresh oregano

salt and pepper

4 tomatoes, sliced

30 ml (2 T) tomato paste

125 ml (½ c) beef or vegetable stock

80 ml red wine

500 g macaroni, cooked according to packet instructions


500 ml (2 c) milk

30 g butter

30 ml (2 T) cake flour

salt and pepper

500 ml (2 c) grated pecorino or mature Cheddar cheese

2 eggs, whisked


100 ml grated mature Cheddar cheese

tomato halves

Preheat the oven to 180 °C.

Grease an ovenproof dish with food spray.


Heat the oil in a pan and stir-fry the onions, garlic and green pepper.

Add the mince and cook until done but not browned.

Add the oregano, salt and pepper and cook for 3 minutes.

Add the tomato, tomato paste, stock and wine.

Simmer until the liquid has reduced by half.

Add the macaroni and mix.

Set aside.


Heat the milk slightly and set aside.

Melt the butter in a pan, add the flour and stir.

Remove from the heat and stir in the heated milk.

Add salt, pepper and the cheese and whisked eggs.

Spoon half the macaroni mixture into the prepared dish and pour over half the sauce.

Repeat, ending with a layer of sauce.


Scatter with grated cheese and top with the tomato halves.

Bake for 20-25 minutes or until golden.

Serve hot.

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