Fays One Pot Macaroni And Mince Recipes

Steps:

• In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.

Steps:

• Form the leftover macaroni and cheese into 12 small balls.
• In a pie plate or shallow dish, whisk together the egg, water and the hot sauce. In a second pie plate or shallow dish combine the flour, chili powder, and salt and pepper, to taste.
• In a deep-sided skillet heat the canola oil over medium heat to 350 degrees F.
• Coat the macaroni and cheese balls in the egg mixture. Put into the seasoned flour mixture, making sure they are completely coated.
• Fry in hot oil, in batches, until golden brown, about 4 minutes. Remove from the oil and drain on a plate lined with a paper bag. Transfer to a serving dish and serve hot.

Steps:

• Wash the mince and drain well.
• Saute 2 onions and 1 1/2 tblsp ginger and the garlic in 1 tsp oil till translucent.
• Add the green chillies minced.
• Now add the mince and all the spice powders except the cayenne.
• Add salt to taste.Cook till almost done and dry and transfer to another pan.
• Mix in the tomato paste or ketchup and set aside.
• Add 1 tsp oil to the vessel again and saute the remaining onion and garlic till nice and golden brown.
• Add some soya sauce/ sugar to help this process (a tsp or so- a trick I use to aid the onions in the process of frying).
• Add the tomatoes chopped fine and stir well till they are incorporated.
• Add the sesame seeds, the dried herb and the cayenne pepper powder.
• Add the mince and stir.
• Add the macaroni and the water.
• add a little more salt to taste.
• Bring to a boil.
• Cover with a lid and simmer for 5-6 minutes till most of the water has been absorbed.
• Mix and garnish with cliantro chopped and cheddar cheese grated.
• Add tomato ketchup to taste if you think it necessary.

Steps:

• In Dutch oven or large deep saucepan, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes.
• Drain off any fat.
• Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
• Add tomatoes and 3 cups water; bring to boil.
• Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is tender but firm (al dente), about 20 minutes.
• Sprinkle with Cheddar cheese and parsley.

Steps:

• Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
• Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.