What's in the CUPBOARD?
1kg mince meat
4 medium Potatoes
1 green pepper
1 cup mixed vegetables
30ml cooking oil
200g grated cheddar cheese
Seasoning spices ( barbecue, steak and chops)
30 ml Sweet chilli
Finely chop the onions, peppers and cut small cubes of the potatoes. Fry in the cooking oil, the onion, pepper and potatoes in one pot. Season liberally as desired.
Add sweet chilli and stir for a minute.
Add the mince- meat and add to the mix. Continue stirring.
Season the mince- meat mix with the seasoning spices.
In the same pot, add the uncooked macaroni. Add mixed veg to the pot.
Add boiled water to the pot enough to cover the macaroni mix.
Bring to boil until the contents of the pot are cooked and water having subsided.
Take a casserole dish and pour the mince and macaroni mixture onto it.
Level the top to prepare for the white sauce.
White sauce preparation:
30ml white flour
2 tablespoons butter
Pour the butter in a heated saucepan and melt.
Add flour while constantly stirring and blending the two together. Pour in the milk whilst stirring to avoid the formation of lumps on your sauce.
Let it simmer for two minutes at a low burning stove.
You can pour the sauce on top of the macaroni and mince mixture in the casserole dish, spreading across evenly.
Sprinkle the grated cheese on top of the white sauce.
Place in oven to bake at 180 degrees for 10 minutes until the cheese has melted.
Take dish out of oven and allow to cool before serving.
Cut the macaroni bake at the middle to form two halves, then cut into squared formation for serving.