Loaded PERi-Beef Mac & Cheese

Name: Loaded PERi-Beef Mac & Cheese
Cuisine: Portuguese, African, Peri-Peri, Grilled Chicken
Ingredients: 500ml whole milk; 300ml double cream; 400g macaroni pasta; 400g beef mince; ½ tbsp salt; ½ tbsp PERi-Salt; ½ tbsp Cajun seasoning; 2 tbsp garlic powder; 1 tbsp mixed herbs; 100 g mixed cheese (mozzarella, cheddar, Red Leicester); 100 g mixed cheese (for topping); 3 tbsp olive oil; 1 tbsp Nando’s Garlic Rub; 1 tbsp Nando’s Smokey BBQ Rub

Comfort Food

Ingredients

500ml whole milk
300ml double cream
400g macaroni pasta
400g beef mince
½ tbsp salt
½ tbsp PERi-Salt
½ tbsp Cajun seasoning
2 tbsp garlic powder
1 tbsp mixed herbs
100 g mixed cheese (mozzarella, cheddar, Red Leicester)
100 g mixed cheese (for topping)
3 tbsp olive oil
1 tbsp Nando’s Garlic Rub
1 tbsp Nando’s Smokey BBQ Rub

Method

Preheat your oven to 180°C (350°F, Gas Mark 4).
Boil the macaroni in salted water for about 8 minutes or until al dente. Then drain and set aside.
Add the mince to a frying pan with a little oil and season with our Garlic Rub and Smokey BBQ Rub. Cook over medium heat until browned and fully cooked. Then set aside.
To make the cheese sauce, pour the milk and cream into a large saucepan, stirring over a medium heat until warm. Then gradually add 100g of mixed cheese, stirring continuously so it’s all melted.
Season the sauce with salt, PERi-Salt, Cajun seasoning, garlic powder and mixed herbs and stir for 5-7 minutes until it thickens.
Add in the cooked macaroni and beef and stir everything together so it’s evenly combined.
Top the macaroni mixture in a large baking dish and top with the rest of the cheese. Bake for 15-20 minutes or until it’s golden and bubbling.
Leave it to cool for a few minutes then serve.