We bring you a no hassle, wonderfully creamy mac ‘n cheese dish with a twist! Our rendition of mac ‘n cheese has crispy morsels of mince throughout! Topped with crispy onions and served with a fresh side salad.
Crispy Beef Mac ‘n Cheese
Crispy Beef Mac ‘n Cheese
with fresh salad leaves & crispy onions
Hands on Time: 10 - 20 minutes
Overall Time: 20 - 30 minutes
Ingredients:
- Balsamic Vinegar
- Beef
- Crispy Onions
- Free-Range Beef Mince
- Fresh Cream
- Fresh Milk
- Garlic Clove
- Garlic Cloves
- Grated White Cheddar
- Macaroni Pasta
- NOMU Provençal Rub
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
MAKE THE MAC
Place a pot over a medium heat. Add the milk, 150ml of water, the macaroni and a small pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, grated cheese, and seasoning.
WHAT A CO-MINCE-IDENCE!
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned and caramelised, only shifting occasionally. In the final 1-2 minutes, add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly.
MIX THE MAC & TOSS THE SALAD
When the mac ‘n cheese is done, add the crispy mince and seasoning. Mix well to distribute the mince throughout the mac 'n cheese. In a salad bowl, combine the balsamic vinegar, a drizzle of oil, seasoning, and the salad leaves.
GRAB THOSE KNIVES ‘N FORKS!
Plate up a generous helping of the crispy mince mac ‘n cheese. Sprinkle over the crispy onions and side with the dressed salad leaves. Simple yet stunning, Chef!
Fresh Milk - 125ml
Macaroni Pasta - 100g
Fresh Cream - 65ml
Grated White Cheddar - 65g
Free-range Beef Mince - 150g
Garlic Clove - 1
NOMU Provençal Rub - 5ml
Balsamic Vinegar - 10ml
Salad Leaves - 20g
Crispy Onions - 15ml
MAKE THE MAC
Place a pot over a medium heat. Add the milk, 300ml of water, the macaroni and a pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, grated cheese, and seasoning.
WHAT A CO-MINCE-IDENCE!
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned and caramelised, only shifting occasionally. In the final 1-2 minutes, add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly.
MIX THE MAC & TOSS THE SALAD
When the mac ‘n cheese is done, add the crispy mince and seasoning. Mix well to distribute the mince throughout the mac 'n cheese. In a salad bowl, combine the balsamic vinegar, a drizzle of oil, seasoning, and the salad leaves.
GRAB THOSE KNIVES ‘N FORKS!
Plate up a generous helping of the crispy mince mac ‘n cheese. Sprinkle over the crispy onions and side with the dressed salad leaves. Simple yet stunning, Chef!
Fresh Milk - 250ml
Macaroni Pasta - 200g
Fresh Cream - 125ml
Grated White Cheddar - 125g
Free-range Beef Mince - 300g
Garlic Cloves - 2
NOMU Provençal Rub - 10ml
Balsamic Vinegar - 20ml
Salad Leaves - 40g
Crispy Onions - 30ml
MAKE THE MAC
Place a large pot over a medium heat. Add the milk, 450ml of water, the macaroni and a large pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, grated cheese, and seasoning.
WHAT A CO-MINCE-IDENCE!
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to cook for 6-7 minutes until browned and caramelised, only shifting occasionally. In the final 1-2 minutes, add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly.
MIX THE MAC & TOSS THE SALAD
When the mac ‘n cheese is done, add the crispy mince and seasoning. Mix well to distribute the mince throughout the mac 'n cheese. In a salad bowl, combine the balsamic vinegar, a drizzle of oil, seasoning, and the salad leaves.
GRAB THOSE KNIVES ‘N FORKS!
Plate up a generous helping of the crispy mince mac ‘n cheese. Sprinkle over the crispy onions and side with the dressed salad leaves. Simple yet stunning, Chef!
Fresh Milk - 375ml
Macaroni Pasta - 300g
Fresh Cream - 170ml
Grated White Cheddar - 170g
Free-range Beef Mince - 450g
Garlic Cloves - 3
NOMU Provençal Rub - 15ml
Balsamic Vinegar - 30ml
Salad Leaves - 60g
Crispy Onions - 45ml
MAKE THE MAC
Place a large pot over a medium heat. Add the milk, 550ml of water, the macaroni and a large pinch of salt. Bring up to a simmer and cook for 10-15 minutes, stirring occasionally. When the pasta is al dente, mix through the cream, grated cheese, and seasoning.
WHAT A CO-MINCE-IDENCE!
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Allow to cook for 6-7 minutes until browned and caramelised, only shifting occasionally. In the final 1-2 minutes, add the grated garlic and the rub. Fry for 1-2 minutes until fragrant, shifting constantly.
MIX THE MAC & TOSS THE SALAD
When the mac ‘n cheese is done, add the crispy mince and seasoning. Mix well to distribute the mince throughout the mac 'n cheese. In a salad bowl, combine the balsamic vinegar, a drizzle of oil, seasoning, and the salad leaves.
GRAB THOSE KNIVES ‘N FORKS!
Plate up a generous helping of the crispy mince mac ‘n cheese. Sprinkle over the crispy onions and side with the dressed salad leaves. Simple yet stunning, Chef!
Fresh Milk - 500ml
Macaroni Pasta - 400g
Fresh Cream - 250ml
Grated White Cheddar - 250g
Free-range Beef Mince - 600g
Garlic Cloves - 4
NOMU Provençal Rub - 20ml
Balsamic Vinegar - 40ml
Salad Leaves - 80g
Crispy Onions - 60ml