Everyone has his way of making Mac ‘n Cheese and this one is my mother-in-law’s version. When the hubby and I were still dating I told him I will make some Mac ‘n Cheese one evening for us. So I made my version that evening which is a very cheesy sauce mixed with macaroni and then more cheese added to it before baked in the oven. The hubby tasted it and said it was lovely but that is not how his mum makes it. I then learned how she makes makes it and then this is my version of her dish. Over the years both versions are now being made in our house and we still smile about how it all came together. Enjoy this comfort in a bowl and make it your own.
Ingredients
- 1 tbs Oil
- 1 Onion, chopped
- 400g Beef Mince
- 1 can Chopped Tomatoes
- 1 – 2 Cloves Garlic, chopped
- 1 Beef Stock pot
- 1 tbs Tomato Paste
- ½ tsp Oregano
- ½ tsp Thyme
- 1 – 2 tsp Balsamic Vinegar
- Salt and Pepper to taste
- 190g Macaroni
- 2 cups Cheddar Cheese
Method
- Fry the onions until soft
- Add the mince and garlic and fry until golden brown.
- Add the chopped tomatoes, stock pot, tomato paste, balsamic vinegar and spices.
- Simmer it on medium heat for 20 minutes.
- Boil some salt water add the macaroni and cook until it is al dente.
- Strain and add to the mince and stir in 1 cup of cheese through.
- Pour in an oven proof dish.
- Scatter the last cup of cheese over.
- Bake in a preheated oven 180C for 20 -25 minute.
- Take out and enjoy with a nice green salad and crusty bread on the side.
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