Neven Maguire's Chilli Mac & Cheese

INGREDIENTS

• 1 Tbsp Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
• 1 Large Onion, diced
• 1 Simply Better Spanish Sweet Lamuyo Pepper, diced
• 2 Tsp Simply Better Expertly Blended Garlic Flakes
• 550g Simply Better Irish Angus Beef Steak Mince (10% fat)
• 1 Tbsp Simply Better Expertly Blended Siracha Seasoning
• 2 Tbsp Simply Better Expertly Blended Steak Seasoning
• 1 Tin Simply Better Italian Tomato Puree (140g)
• 1 Carton Simply Better Irish Made Angus Beef Stock
• 1 Bottle Simply Better Italian Tomato Passata (680g)
• 1 Carton Simply Better Organic Kidney Beans, drained & rinsed
• 250g Simply Better Bronze Die Penne Pasta Di Gragnano P.G.I.
• 1 Pack Simply Better West Cork Co-Op Mature Drinagh Cheddar Grated
• Fresh Coriander Leaves & Green Chillies, to serve
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Heat the oil in a large pan over a high heat. Add the onion and Lamuyo pepper and sauté for about 5 minutes until the vegetables are softened and just starting to pick up colour. Add the beef mince and cook for a few minutes until browned, breaking it up as you go.
2. Tip in the siracha seasoning rub and steak seasoning and sauté for 1 minute, then stir in the tomato puree to combine.
3. Add the stock with the passata, kidney beans and penne and bring to a simmer, stirring. Cover, then reduce the heat to low and cook for 12–14 minutes until the penne is ‘al dente’ and the beef is tender.
4. Turn off the heat and season to taste. Scatter over some of the cheese with the green chillies, then recover for 2 minutes until the cheese has melted.
5. Sprinkle with the coriander and serve straight to the table with the rest of the cheese in a bowl to serve.