Ingredients

Method

• 250 g macaroni, cooked
For the curried mince:
• 1 T olive oil
• 3 T butter
• 1 medium onion, chopped
• 1 T garlic, chopped
• 500 g beef mince
• 1 T Durban masala (or your favourite masala)
• 1 t red chilli powder, or to taste
• 1 t ground cumin
• 1 t garam masala
• 1 t celery salt
• 1 t ground coriander
• 1 x 25 ml sachet Woolworth beef demi-glace stock
• 1 x 400 g can chopped Italian Tomatoes, blended
For the sauce:
• 60 g butter
• 50 g flour
• 1 litre milk
• salt, to taste
• 1/2 t cayenne pepper
• 100 g Cheddar cheese, grated
• mozzarella and Cheddar, grated, for sprinkling

Method

Ingredients

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1. Heat the olive oil and butter in a saucepan. Fry the onion until caramelised.

2. Add the garlic and fry for 1 minute.

3. Add the beef mince and spices and brown the mince.

4. Add the demi-glace and tomatoes. Simmer over a medium-low heat until reduced and thickened, then set aside.

5. To make the sauce, melt the butter in a saucepan and add the flour. Cook for a few minutes until the flour and butter are golden in colour.

6. Add the milk all at once, whisking continuously. Add the salt and cayenne pepper. Whisk continuously until the sauce starts to thicken.

7. Once thickened, remove from the heat and mix in the Cheddar.

8. Place the cooked pasta in the base of a large casserole dish. Pour over the cooked mince and spread. Pour over the sauce.

9. Sprinkle over a generous amount of Cheddar and mozzarella and bake at 170°C until golden brown, about 10-15 minutes. Serve hot.

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Photograph: Shavan Rahim
Videography: Kevashan Moodley and Romy Wilson
Food assistant: Sophia Maria Eygelaar