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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Oil | Salt | Black pepper | Cooking pot | Measuring jug | Strainer | Chopping board | Knife | Wooden spoon
Cooking Instructions
Ingredients
Step 5 : Final Touches
Add cooked macaroni and red kidney beans to the pan. Stir for 2-3 minutes, then turn off the heat. Stir in half the cheese, and season with black pepper and salt. Top with remaining cheese, cover with a lid and let sit until the cheese melts.
7 g Garlic
140 g White Onion
160 g Red Bell Pepper
280 g Minced Beef
10 g Homemade Mac 'n Cheese Chili Powder
300 g Home Made Tomato Sauce
400 g Red Kidney Beans
100 ml Pasta's Cooking Water
180 g Macaroni Pasta
80 g Jack Cheese
40 g Cheddar Cheese
7 g Coriander Leaves
Allergens
Step 1: Cook the Pasta
Fill a pot with salted water and bring it to a boil. Cook macaroni for 10-12 minutes until tender, then drain and set aside.
Nutritional Information
Energy (kJ/kcal)
1153
Protein (g)
59
Carbohydrates (g)
114
Fibers (g)
15
Sugar
16
Fats (g)
67
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Pan-fry the Beef
In a medium-heated pan, sauté onion and garlic until translucent. Add minced beef, season with salt and black pepper, and cook for 5-7 minutes until browned. Stir in red capsicum and homemade chili powder
(spicy), cooking for 1-2 minutes.
Step 2 : Prep the Ingredients
Finely chop garlic and onion. Dice bell pepper into small cubes, drain and rinse red kidney beans, and chop coriander leaves.
Step 4 : Simmer the Sauce
Pour homemade tomato sauce and vegetable stock into the pan. Simmer for 5-7 minutes to blend flavors.
Step 6 : Serve and Enjoy!
Plate the pasta, and garnish with chopped coriander leaves.
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