Chilli mac and cheese

Serves 4 1 tbsp olive oil 2 garlic cloves, crushed 1 onion, chopped 250g lean minced beef 1l chicken stock 1 x 400g tin of chopped tomatoes 1 x 400g tin of kidney beans, drained and rinsed 2 tsp hot chilli powder 2 tsp cumin Salt and black pepper 300g macaroni 100g Cheddar, grated

To serve:

Small handful of fresh coriander, chopped, optional

1 Heat the oil in a large pot over a medium high heat. Add the garlic, onion and minced beef. Use a wooden spoon to break up the mince and cook for 3-5 minutes until browned.

2 Stir in the chicken stock, tomatoes, beans, chilli powder and cumin, and season well. Bring to a boil, then stir in the pasta.

3 Reduce the heat to a simmer, cover and cook for 12-14 minutes until the pasta is cooked.

4 Remove from the heat. Sprinkle the cheese over the top and replace the cover for about two minutes, until the cheese has melted.

5 Serve immediately, garnished with coriander if desired.

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Per Serving 822kcals,11.9g fat (3.5g saturated), 127g carbs, 8.8g sugars, 53.4g protein, 20.2g fibre, 1.03g sodium