Chili Mac

Chili mac is a filling American one-pot dish: the meeting of chili con carne and cheesy macaroni in a single pan.

1. Cook the macaroni in plenty of boiling salted water, for the time stated on the packet, until firm to the bite (al dente), then drain it.

2. Chop the onion and the garlic finely. In the cooking oil sweat the onion glassy, then add the garlic and stir for half a minute.

3. Add the minced beef and fry it over a medium heat until it loses its raw colour and its liquid evaporates – about 8-10 minutes.

4. Dust it with the chilli powder, stir it through so its aroma is released, then pour in the tomato passata. Season with salt and simmer for 10 minutes.

5. Add the drained, rinsed tinned beans and cook together a further 5 minutes, until the sauce thickens.

6. Fold in the cooked pasta, sprinkle the top with the grated cheddar, cover, turn off the heat, and let it melt in over 2-3 minutes.

Tip: Adjust the heat with the amount of chilli powder – start with less, because it is always easier to add more later than to take it away.