Serves 4 as a main or 6 as a side
40g unsalted butter, cut into cubes
250g mature cheddar cheese, grated
1 tablespoon olive oil
500g minced beef or lamb
1 medium onion, finely chopped
1 teaspoon garlic, crushed (approx 3 cloves)
1 teaspoon ginger, grated (approx 1 inch)
A bunch of thyme leaves
400ml semi skimmed milk
3 medium eggs
A bunch of parsley, finely chopped
3 tablespoons breadcrumbs
Salt and pepper, to taste
1. Pour the macaroni in a medium sized pot. Add water to cover, with ½ teaspoon of salt. Bring the water to the boil and cook until al dente.
2. Drain the water from the pot and run under cold water till slightly cool.
3. Pour the macaroni in a large bowl and add the butter and 150g of the cheese to the macaroni. Mix well until the macaroni is coated evenly.
4. In a separate pan, heat the oil on a medium-low heat and fry the onions until translucent.
5. Add the thyme, garlic, ginger and cook for 1 minute.
6. Increase the heat slightly and add the mince with ½ teaspoon salt and ½ teaspoon black pepper. Cook until the mince has browned all over. If there are any liquids left in the pan this can be drained a little.
7. In a bowl, whisk together the milk, eggs, parsley and a pinch of salt and pepper.
8. Pour the milk mixture over the macaroni and fold until evenly coated.
9. Pre heat the oven to 200°C.
10. In a deep glass dish (approximately 10”x10”), spoon 1 layer of macaroni (with the milk mixture) on the base, followed by 1 layer of meat. Repeat this once more and end with one last layer of macaroni.
11. Sprinkle the remainder of the cheese on top, followed by the breadcrumbs.
12. Cover the tray with foil and cook in the oven for 25 minutes, then removing the foil and cooking for another 10-15 minutes until the top has browned.
13. Remove from oven and serve.