Ingredients • 250g macaroni • 1 tbsp olive oil • 1 small onion, finely chopped • 2 garlic cloves, minced • 250g minced beef (or plant-based mince) • 1 red pepper, diced • 1 tsp smoked paprika • 1 tsp ground cumin • 1 tsp chilli powder (adjust) • 400g tin chopped tomatoes • 1 tbsp tomato purée • 400g tin mixed beans or kidney beans, drained and rinsed • 100ml beef or vegetable stock • 30g unsalted butter • 30g plain flour • 350ml whole milk (room temp is best) • 150g Pilgrims Choice grated chilli cheese (plus extra to sprinkle) @pilgrimschoice • Salt & black pepper, to taste
Toppings • Crushed tortilla chips • Crispy onions • Pickled jalapeños • Chopped chives or spring onion
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Method Boil macaroni in salted water until just al dente, drain and set aside. Heat olive oil in a large frying pan. Fry onion and garlic until soft. Add mince and brown. Stir in red pepper, smoked paprika, cumin and chilli powder for 1–2 mins. Add chopped tomatoes, tomato purée, beans and stock. Simmer gently for ~8–10 mins until slightly reduced. Season. In a separate saucepan melt the 30g butter over medium heat. Stir in 30g plain flour and cook for 1–2 mins (roux). Gradually whisk in the 350ml milk until smooth and simmer gently for 3–4 mins until thickened to a saucy consistency. Remove from heat and stir in 150g Pilgrims Choice chilli cheese until melted and smooth. Season lightly. Add the drained pasta to the chilli base, then pour over the cheese sauce. Stir well so everything is coated and heated through. If mixture is too thick, loosen with a splash more milk or stock. Transfer to an ovenproof dish if you like, top with extra grated Pilgrims Choice, crushed tortilla chips, crispy onions and jalapeños. Grill for 3–5 mins until bubbling and golden. Scatter chives and serve.
