Spicy Pork Macaroni & Cheese

Bee's Baking - Spicy Pork Macaroni CheeseAdapted from I Love Cooking


250g (dry weight) elbow macaroni
1 onion, finely chopped
1½ tablespoons smoked paprika (or plain)
3 teaspoons coriander seeds, ground
2 teaspoons cumin seeds, ground
1½ teaspoons ginger, ground
2-4 cloves garlic (~15g), crushed
1-2 teaspoons dried chili flakes (or to taste)
1 teaspoon cayenne pepper
500g pork mince
450ml chicken stock
125ml (½ cup) tomato sauce (e.g. ketchup)
65ml (~⅓ cup) fruity chutney (Mrs. H. S. Ball’s Original Recipe Chutney used here)
45g tomato paste
150g mozzarella cheese, cut into small (½cm) cubes
250g+ parmesan or cheddar cheese, grated (60g parmesan and 260g reduced-fat cheddar used here)
100ml spring onion, chopped
65ml (~¼ cup) parsley, chopped
Salt, pepper, and olive oil (to taste)


1. Cook pasta according to package directions, then rinse under cold water and drain before setting aside
2. Sauté onion until golden, add paprika, coriander, cumin and ginger and fry for a few seconds until aromatic
3. Add the garlic and fry for a few more seconds before adding chilli flakes, cayenne pepper and pork mince
4. Cook the meat mixture, stirring occasionally, until mince is golden
5. Add the stock, tomato sauce, chutney and tomato paste to the mince and simmer, covered, for 20 minutes
6. Mix cornflour with enough cold water to form a paste, then add to meat mixture and allow it to thicken for a minute or so
7. Add mozzarella cubes to the macaroni (in addition to salt and pepper, to taste and if desired), and toss gently until combined
8. Add meat mixture to pasta and stir gently to combine
9. Transfer mixture to a baking dish and top with the grated parmesan and/or cheddar
10. Bake at a preheated 190º C/375ºF until piping hot and cheese has melted
11. Remove from oven, top with parsley and spring onion, then serve

Nutritional Information

– Recipe yields 6 servings
– Each serving contains ~563 calories, 51g carbs, 49g protein, and 16g fat

Bee's Baking - Spicy Pork Macaroni Cheese


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