We bring you a no-hassle, wonderfully creamy mac ‘n cheese dish with a twist! Our rendition of mac ‘n cheese has crunchy morsels of ostrich mince throughout. Topped with crispy onions and served with a fresh side salad. This is one the entire family will love!
Crispy Ostrich Mac ‘n Cheese
Crispy Ostrich Mac ‘n Cheese
with fresh green leaves & crispy onion bits
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Balsamic Reduction
- Crispy Onion Bits
- Free-range Ostrich Mince
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Grated White Cheddar Cheese
- Green Leaves
- Low Fat Fresh Milk
- Macaroni Pasta
- NOMU Italian Rub
- Ostrich
- Tomato
- Tomato Paste
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MAKE THE MAC
Place a pot over medium heat. Add the milk, 150ml of water, the macaroni, and a pinch of salt. Bring to a simmer and cook until al dente, 10-15 minutes (stirring occasionally). When the pasta is done, mix through the cream, the grated cheese, and seasoning.
FRY THE MINCE
Place a non-stick pan over medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add to the mac ‘n cheese and season.
QUICK SALAD
In a salad bowl, combine the balsamic reduction, the tomato chunks, a drizzle of olive oil, the shredded green leaves, and seasoning.
GRAB THOSE KNIVES ‘N FORKS!
Plate up a generous helping of the ostrich mince mac ‘n cheese. Sprinkle over the crispy onions and side with the dressed salad. Simple yet stunning, Chef!
Low Fat Fresh Milk - 125ml
Macaroni Pasta - 100g
Fresh Cream - 65ml
Grated White Cheddar Cheese - 65g
Free-range Ostrich Mince - 150g
Garlic Clove - 1
NOMU Italian Rub - 15ml
Tomato Paste - 10ml
Balsamic Reduction - 10ml
Tomato - 1
Green Leaves - 20g
Crispy Onion Bits - 15g
MAKE THE MAC
Place a pot over medium heat. Add the milk, 300ml of water, the macaroni, and a pinch of salt. Bring to a simmer and cook until al dente, 10-15 minutes (stirring occasionally). When the pasta is done, mix through the cream, the grated cheese, and seasoning.
FRY THE MINCE
Place a non-stick pan over medium heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add to the mac ‘n cheese and season.
QUICK SALAD
In a salad bowl, combine the balsamic reduction, the tomato chunks, a drizzle of olive oil, the shredded green leaves, and seasoning.
GRAB THOSE KNIVES ‘N FORKS!
Plate up a generous helping of the ostrich mince mac ‘n cheese. Sprinkle over the crispy onions and side with the dressed salad. Simple yet stunning, Chef!
Low Fat Fresh Milk - 250ml
Macaroni Pasta - 200g
Fresh Cream - 125ml
Grated White Cheddar Cheese - 125g
Free-range Ostrich Mince - 300g
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Tomato Paste - 20ml
Balsamic Reduction - 20ml
Tomato - 1
Green Leaves - 40g
Crispy Onion Bits - 30ml
MAKE THE MAC
Place a large pot over medium heat. Add the milk, 450ml of water, the macaroni, and a large pinch of salt. Bring to a simmer and cook until al dente 10-15 minutes, (stirring occasionally). When the pasta is done, mix through the cream, the grated cheese, and seasoning.
FRY THE MINCE
Place a non-stick pan over medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add to the mac ‘n cheese and season.
QUICK SALAD
In a salad bowl, combine the balsamic reduction, the tomato chunks, a drizzle of olive oil, the shredded green leaves, and seasoning.
GRAB THOSE KNIVES ‘N FORKS!
Plate up a generous helping of the ostrich mince mac ‘n cheese. Sprinkle over the crispy onions and side with the dressed salad. Simple yet stunning, Chef!
Low Fat Fresh Milk - 375ml
Macaroni Pasta - 300g
Fresh Cream - 170ml
Grated White Cheddar Cheese - 170g
Free-range Ostrich Mince - 450g
Garlic Cloves - 3
NOMU Italian Rub - 45ml
Tomato Paste - 30ml
Balsamic Reduction - 30ml
Tomatoes - 2
Green Leaves - 60g
Crispy Onion Bits - 45ml
MAKE THE MAC
Place a large pot over medium heat. Add the milk, 550ml of water, the macaroni, and a large pinch of salt. Bring to a simmer and cook until al dente 10-15 minutes, (stirring occasionally). When the pasta is done, mix through the cream, the grated cheese, and seasoning.
FRY THE MINCE
Place a non-stick pan over medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add to the mac ‘n cheese and season.
QUICK SALAD
In a salad bowl, combine the balsamic reduction, the tomato chunks, a drizzle of olive oil, the shredded green leaves, and seasoning.
GRAB THOSE KNIVES ‘N FORKS!
Plate up a generous helping of the ostrich mince mac ‘n cheese. Sprinkle over the crispy onions and side with the dressed salad. Simple yet stunning, Chef!
Low Fat Fresh Milk - 500ml
Macaroni Pasta - 400g
Fresh Cream - 250ml
Grated White Cheddar Cheese - 250g
Free-range Ostrich Mince - 600g
Garlic Cloves - 4
NOMU Italian Rub - 60ml
Tomato Paste - 40ml
Balsamic Reduction - 40ml
Tomatoes - 2
Green Leaves - 80g
Crispy Onion Bits - 60ml
Woolies Products in this dish
