0:30

To Prep

0:30

To Cook

8

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

3

AVG RATING

(1 Member)

Beef mac 'n' cheese pot pies

Ingredients
    • Method
    • Notes
    1. Step 1

      Heat the oil in a frying pan over medium-high heat. Add mince. Cook, breaking up mince with wooden spoon, for 6 to 8 minutes until browned. Add the tomato sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or until mixture has thickened.

    2. Step 2

      Preheat the oven to 200C/180C fan-forced. Place milk and extra oil in a saucepan over medium heat. Bring to the boil. Add macaroni cheese, stirring to combine. Bring to the boil. Reduce heat to low. Simmer for 4 to 6 minutes, stirring occasionally, until just tender and still creamy. Remove from the heat. Season with pepper.

    3. Step 3

      Spoon the mince mixture into four 2-cup-capacity ovenproof dishes. Top with macaroni cheese. Sprinkle with parmesan. Place dishes on a baking tray.

    4. Step 4

      Bake for 20 minutes or until pasta is golden and mixture is bubbling around the edges. Serve with salad leaves.

    Using a packet mix of macaroni cheese saves you having to make a bechamel sauce and cook the pasta separately. This save you time and makes the meal fuss-free.

    Don't overcook the macaroni cheese mix. The pasta should have a little 'bite' to it and there should still be plenty of sauce, as the pasta will continue to cook while it's baking in the oven and you don't want it to dry out.

    You can make this into one large pie in a large baking dish.