Burger Mac-Cheese

If you're looking for comfort in a bowl then this is it! Minced beef, macaroni and cheese sauce, you can't really go wrong with those three things.

My version of burger mac-cheese keeps it really simple. There are no onions because I don't like onion in burgers, they remind me of those cheap frozen burgers you find in the supermarket. There's also no other veg which is unusual for me, but firstly, I tend to find the best burgers are those made only with a good quality meat and secondly it felt like if I started adding onions, mushrooms and garlic etc. I'd be as well making it into a bolognaise.

To make this a healthier all round meal, it is lovely served with broccoli or cauliflower. If you follow the serving size suggested you will need a veggie side of some sort. However, this is so moreish and comforting it is possible to eat two servings at once, no veg and not regret it. Which is absolutely fine, I have done it! However, if you are calorie conscious and watching what you eat just know that depending on your exact ingredients, to serve this recipe up as two portions instead of four comes in at around 900 - 1,100kcal per portion.

The cooking method is really simple, which is another reason I like making this. The pasta

cooks with the mince in the stock, so once that's started you just need to make the cheese sauce. By the time the cheese sauce is ready the mince and pasta should be just about done and you can to stir through the cheese sauce. That's it!

Recipe

Serves 4

• 1 tbsp cooking oil

• 500g beef mince

• 130g macaroni pasta (uncooked weight)

• 400ml beef stock

• 2 tbsp tomato ketchup

• A splash of worcestershire sauce (optional)

For the cheese sauce

• 25g butter or margarine

• 25g plain flour

• 250ml milk

• 100g mature cheddar cheese

Directions

1. Add the oil to large pan (I use a flat bottomed wok) and bring to a moderate heat.

2. Brown the meat in the pan until there is no pink left. Then, drain any excess fat from the pan.

3. Add the tomato ketchup and worcestershire sauce, if using, and stir thoroughly.

4. Now add the stock and stir again.

5. Add the pasta and stir through. There needs to be enough liquid to completely cover the mince and pasta, if there isn't top up with water.

6. Bring everything to a simmer then cover and reduce the heat slightly. It needs to be hot enough to cook but without sticking to the bottom of the pan.

7. Leave to cook for about 15mins. Its ready when the pasta is cooked and the liquid is reduced slightly.

Now make the cheese sauce.

1. Melt the butter in a pan.

2. Once melted remove from the heat and stir in the flour.

3. Return to the heat and slowly add the milk while stirring all the time. If you have a small sauce whisk you may want to use this until all the milk is added, this will reduce the chance of any lumps in your sauce.

4. Once all the milk is added keep stirring until the sauce starts to thicken, this will take a few minutes.

5. Add the cheese and continue stirring until it has completely melted.

Ideally you want to try and time the cheese sauce to be ready at about the same time as the mince and pasta is cooked. Making the sauce should take about 10 minutes, if it is ready first just remove from the heat and keep stirring occasionally so that a skin doesn't form on top.

Once the beef and pasta are cooked, gently stir in the cheese sauce. Serve with veg of your choice.