South African cupboard dinner

One-Pot Mince Macaroni

Browned beef mince, tomatoes and macaroni cook in one pot with Cheddar stirred through at the end.

Prep12 min
Cook28 min
Serves6
ConfidenceEasy
One pot beef mince macaroni with tomato and Cheddar in a deep enamel panSouth African
Jump to recipe ↓Metric · °C · South African kitchen
Why it works

01Browning prevents grey mince.

02Macaroni starch thickens the tomato sauce.

03Resting stops the final bowl being soupy.

How to make One-Pot Mince Macaroni

Cook it calmly.

  1. 01

    Brown the mince

    Cook mince in a broad heavy pot until the liquid evaporates and brown patches form.

  2. 02

    Build the base

    Add onion, then garlic and tomato paste. Cook until the paste darkens slightly.

  3. 03

    Cook the macaroni

    Add tomatoes, stock, herbs and macaroni. Simmer uncovered, stirring often, until tender.

  4. 04

    Rest and finish

    Rest off heat for 5 minutes, then stir through Cheddar. Loosen with hot water if needed.

Common mistakes

  • Adding pasta before browning the mince.
  • Using a narrow pot.
  • Forgetting to stir the base.
Technique

The detail that changes the dish.

The exact stock amount depends on the pot and pasta. Keep hot water nearby and add it in small amounts instead of drowning the macaroni at the start.

About the dish

The useful mince-and-macaroni pot

Mince macaroni earns its place by being affordable, filling and genuinely simple. Browning the beef first keeps the flavour much better than boiling everything together.

Macaroni cooks in the tomato sauce and naturally thickens it. Cheddar goes in after a short rest for a rounded finish.

Ingredient guide

Brown first, then add liquid

Mince needs high heat and enough space for moisture to evaporate. Once the macaroni enters, regular stirring prevents it catching on the base.

The exact stock amount depends on the pot and pasta. Keep hot water nearby and add it in small amounts instead of drowning the macaroni at the start.

Serve

At the table

Serve with steamed greens or tomato salad.

Store and reheat

Later, if needed

Refrigerate for 3 days or freeze portions for 2 months. Reheat with water.

Freeze

Be realistic

Freeze portions for up to 2 months.

Useful answers

Frequently asked questions

Can I cook dry macaroni in the sauce?+

Yes. Keep the pot broad, stir often and add hot water only as needed.

Can I leave out the cheese?+

Yes. The tomato and mince sauce is complete without it.

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