Borrowing the best bits from two of our favourite comfort foods, this epic chilli mac ’n’ cheese is a batch-cook sensation,” say Kate and Kay Allinson, the brains behind Pinch of Nom. They call this one-pot dish “deliciously indulgent”, adding: “We’ve kept things on the milder side with a couple of teaspoons of chilli powder, but there’s nothing to stop you turning up the heat if you’re feeling brave. Don’t forget to save freezer-friendly portions for a rainy day!” Chilli mac ‘n’ cheese Serves: 6 Ingredients: Low-calorie cooking spray 2 onions, peeled and finely diced 2 carrots, peeled and diced 500g 5%-fat minced beef 4 garlic cloves, peeled and crushed 2 tsp mild chilli powder 1 tsp ground cumin 1 tsp dried oregano 2 x 400g tins chopped tomatoes 2 peppers, any colour, deseeded and diced 2 tbsp tomato puree 2 tbsp Henderson’s Relish 600ml beef stock (2 beef stock cubes dissolved in 600ml boiling water) 300g dried macaroni 1 x 400g tin kidney beans, drained and rinsed 180g reduced-fat mature Cheddar, grated Small handful of fresh coriander, chopped (optional) Method: 1. Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and carrots and sauté for five minutes until softened. 2. Add the mince and cook for a further five minutes, stirring with a wooden spoon to break up any lumps, until the mince is no longer pink. 3. Add the garlic, chilli powder, cumin and oregano and stir in for one minute until the spices become fragrant. Add the chopped tomatoes, peppers, tomato puree, Henderson’s Relish and stock, and bring to the boil. Turn down the heat to medium-low, cover with a tight-fitting lid and simmer for 20 minutes, until the carrots are soft. 4. Add the macaroni to the pan, stir well and replace the lid. Allow to cook for a further 10-12 minutes, until the pasta is just cooked. 5. Stir in the beans and cheese, reserving a little cheese to garnish if you wish, allowing two minutes for the beans to heat through and the cheese to melt. 6. Stir in the coriander, if using, and serve! ‘Pinch Of Nom: Budget’ by Kate and Kay Allinson (Bluebird, £17.99). Read More Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth The Norwegian sparkling wine aged at the bottom of the sea I was an air fryer sceptic – now I can’t stop using it Ditch Deliveroo – make these healthy, 30-minute pizzas instead Three quick and easy vegan fakeaway recipes
Borrowing the best bits from two of our favourite comfort foods, this epic chilli mac ’n’ cheese is a batch-cook sensation,” say Kate and Kay Allinson, the brains behind Pinch of Nom.
They call this one-pot dish “deliciously indulgent”, adding: “We’ve kept things on the milder side with a couple of teaspoons of chilli powder, but there’s nothing to stop you turning up the heat if you’re feeling brave. Don’t forget to save freezer-friendly portions for a rainy day!”
Chilli mac ‘n’ cheese
Serves: 6
Ingredients:
Low-calorie cooking spray
2 onions, peeled and finely diced
2 carrots, peeled and diced
500g 5%-fat minced beef
4 garlic cloves, peeled and crushed
2 tsp mild chilli powder
1 tsp ground cumin
1 tsp dried oregano
2 x 400g tins chopped tomatoes
2 peppers, any colour, deseeded and diced
2 tbsp tomato puree
2 tbsp Henderson’s Relish
600ml beef stock (2 beef stock cubes dissolved in 600ml boiling water)
300g dried macaroni
1 x 400g tin kidney beans, drained and rinsed
180g reduced-fat mature Cheddar, grated
Small handful of fresh coriander, chopped (optional)
Method:
1. Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and carrots and sauté for five minutes until softened.
2. Add the mince and cook for a further five minutes, stirring with a wooden spoon to break up any lumps, until the mince is no longer pink.
3. Add the garlic, chilli powder, cumin and oregano and stir in for one minute until the spices become fragrant. Add the chopped tomatoes, peppers, tomato puree, Henderson’s Relish and stock, and bring to the boil. Turn down the heat to medium-low, cover with a tight-fitting lid and simmer for 20 minutes, until the carrots are soft.
4. Add the macaroni to the pan, stir well and replace the lid. Allow to cook for a further 10-12 minutes, until the pasta is just cooked.
5. Stir in the beans and cheese, reserving a little cheese to garnish if you wish, allowing two minutes for the beans to heat through and the cheese to melt.
6. Stir in the coriander, if using, and serve!
‘Pinch Of Nom: Budget’ by Kate and Kay Allinson (Bluebird, £17.99).
Read More
Get set for Wimbledon with top pastry chef’s strawberry recipes
Pinch of Nom: Healthy eating doesn’t have to cost the earth
The Norwegian sparkling wine aged at the bottom of the sea
I was an air fryer sceptic – now I can’t stop using it
Ditch Deliveroo – make these healthy, 30-minute pizzas instead
Three quick and easy vegan fakeaway recipes
