Serves 6



1 tbsp oil 

1 onion, diced

3 cloves garlic, crushed

450g beef mince

1 tin (410g) chopped tomatoes

1 tin (400g) red kidney beans, drained 

2 stock cubes Knorrox Chilli Beef Flavour

2½ cups elbow macaroni

1½ cups grated cheddar cheese

Handful parsley, chopped

Salt and pepper, to season


Serving suggestion:

Chopped parsley




  1. Heat oil in a large pot over a medium-high heat. Fry onion and garlic until translucent, then add the mince. Cook until browned, stirring frequently, about 3 minutes. Season to taste with salt and pepper.

  2. Stir in the tinned tomatoes and beans, followed by 3 cups of water and stir through the stock cubes. 

  3. Bring to a boil and stir in the elbow macaroni. Cover partially, reduce the heat to a simmer and cook until the pasta is al denté (just tender with a bite), about 14 minutes, stirring near the end to prevent sticking.

  4. Preheat the oven to the highest temperature on the grill setting.

  5. Stir in 1 cup of the cheese and parsley and remove from the heat. 

  6. Sprinkle over remaining cheese and place under the grill for 5-10 minutes until golden and slightly crispy. 

  7. Garnish with parsley and ENJOY!

One-Pot Spicy Mince Mac 'n Cheese