Mum’s curried mince mac and cheese

This curried macaroni cheese is extremely comforting, and is a great way to stretch 500 g of mince to feed eight people.

@wwtaste This curried pasta bake might be the most satisfying dinner we’ve ever tasted! Welcome to @That Dancing Chef🌸’s series of family gems! Tahila is a trained chef (she did time at top Cape restaurant, The Test Kitchen 🙌), but she agrees with us on one thing: family recipes are the best! And this one by her Mum is a total winner! Mum’s curried mince mac and cheese 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 1 red chilli powder 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 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 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. #pasta #curry #mince #easyrecipes #foodtiktok #southafrica ♬ Gentle and heartwarming BGM(1392911) - Masayuki Funami

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