Ingredients – Chilli

300 g Mince 
1 medium Onion, diced
1 cup chopped Red, yellow and green peppers
1 clove Garlic, minced 
1 Tbsp Cayenne pepper 
2 Tbsp Seven Colours Grill Seasoning™ 
1 Tbsp Tomato paste 
1 can Peeled and chopped tomatoes 
1 cup Tomato sauce
½ cup Stock
1 can Kidney beans

Ingredients – Mac & Cheese

2 cups Macaroni
2 Tbsp Butter
2 Tbsp Flour
½ cup heavy Cream
1 cup Milk
3 Tbsp Chilli Sauce
1 ½ cups grated Cheddar cheese, divided 
Fresh Parsley, chopped

Method – Chilli

In a large pot on medium heat, cook and crumble the mince. Add the onion and cook until the mince is browned and the onion is soft. Stir in the peppers and garlic, then add the cayenne pepper, Seven Colours Grill Seasoning™ and tomato paste and stir to combine. Pour in the tomatoes, tomato sauce and stock and bring to the boil. Reduce the heat so it bubbles gently, cover partially with a lid and let it simmer. Add the kidney beans and stir to combine.  

Method – Filling

preheat the oven to 250˚C. Boil the macaroni as per packet instructions. In a pan, melt the butter, then whisk in the flour and stir continuously while adding the cream and milk. Bring to the boil, then reduce the sauce to a simmer. Add the chilli sauce and stir to combine. Gradually add half of the cheese, stirring continuously until smooth. Add the macaroni, then stir in the cooked mince. Once combined, top with the remaining cheese. Sprinkle with fresh chopped parsley, then bake uncovered until the cheese melts.