Prepared in the slow cooker, this economical dinner is easy on the budget and big on taste. Perfect for when you are expecting loadshedding in the evenings as it can cook and stay warm in the slow cooker during the afternoon.

Ingredients

• 30 ml (2 Tbsp.) sunflower oil
• 1 onion, chopped
• 500 g beef mince
• 1 x 410 can Rhodes Quality Mild & Spicy Chakalaka
• 1 x 50 g Rhodes Quality Tomato Paste sachet
• 500 ml (2 cups) prepared beef stock
• salt and freshly ground black pepper
• 230 g (2 cups) elbow macaroni
• 250 ml (150g / 1 cup) cheddar cheese
• 125 ml ( 100g / ½ cup) mozzarella cheese

Method

1. Heat the oil in a medium saucepan and fry the onions until soft and golden.
2. Add the mince and brown. 
3. Drain any excess oil.
4. Transfer the mince to the bowl of the slow cooker.
5. Add the Rhodes Quality Mild & Spicy Chakalaka and the Rhodes Quality Tomato Paste.
6. Add the beef stock and season well.
7. Cover with the lid and cook for 3.5 hours on high, stirring occasionally.
8. Add the pasta to the slow cooker and stir to mix.
9. Mix the cheeses together and stir in half of the cheeses.
10. Cover and cook for a further 15 -30 minutes or until the pasta is cooked.
11. Once the pasta is cooked through, season to taste and serve with the remaining cheese sprinkled on top.

Servings

Serves 6

Cooking Tip

If using very lean mince, you can add the onion and the mincemeat directly to the slow cooker without browning in a pan.