EASY CHEESY

Two classics combine to make a one-pan mac ‘n’ cheese the whole family will love

MEATBALL MAC ‘N’ CHEESE

SERVES 6

Prep: 20 minutes Cook: 45 minutes

INGREDIENTS

● 500g Italian beef and pork sausages

● 500g beef mince

● 2 tbsp chopped fresh basil leaves, plus extra leaves to serve

● 2 tbsp extra virgin olive oil

● 1 brown onion, chopped

● 200g chargrilled capsicum, chopped

● 1 cup dried macaroni

● 1 tbsp dried oregano

● 700g jar tomato passata

● 210g tub bocconcini, drained, halved

● Mixed salad leaves, to serve METHOD

1. Preheat oven to 180C/160C fanforced.

2. Squeeze mince from sausage casings into a bowl. Discard casings. Add beef mince and basil. Season with salt and pepper. Mix well to combine. Roll 2 level tablespoons of mixture into balls.

3. Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add onion. Cook, stirring occasionally, for 3 minutes or until just starting to change colour. Add meatballs. Cook, turning occasionally, for 5 to 6 minutes or until browned all over.

4. Add capsicum and macaroni around meatballs in pan. Sprinkle with oregano. Pour passata over and around meatballs. Bring to the boil. Cover. Bake for 20 minutes.

5. Top meatballs and sauce with bocconcini. Bake, uncovered, for 10 to 15 minutes or until bocconcini is melted and just starting to brown. Stand for 5 minutes. Sprinkle with extra basil. Serve with salad.