Chilli mac and cheese bake with crunchy corners top

Serves 6-8 depending on appetites


  • 200g spiral or other short pasta

  • 450g ground beef

  • 1 large onion, finely diced

  • 2 cloves garlic, mined

  • 1 red bell pepper, chopped

  • 2 tsp chopped fresh oregano

  • 2 tinned chipotle peppers, chopped

  • 2 tsp liquid from the canned chipotle peppers

  • 1 can diced tomatoes

  • 1 can pinto beans

  • 2 tsp chili powder

  • 1/2 tsp ground cumin

  • 2 dashes cinnamon

  • Salt and freshly ground black pepper, to taste

  • 500g grated strong cheddar

  • 36 Mature Cheddar Corners, broken


Put the ground beef, onion, garlic and red bell pepper into a large, deep frying pan and set it over medium-high heat. Cook, stirring often to break up the ground beef, until the onion is translucent and the beef is cooked through, about 5 minutes. Stir in the chipotles peppers and their liquid, the oregano, tomatoes, beans, chilli powder, cumin and cinnamon. Bring the filling to a simmer and then reduce the heat to very low. Let cook for 10 more minutes. Season to taste with salt and pepper. 

Preheat the oven to 175 degrees C.

Spoon the filling into a 9x13-inch baking dish and top it with half the cheese. Sprinkle with the broken Corners and the rest of the cheese. 

Bake for about 40 minutes, until bubbling around the edges and nicely browned all over. Serve hot. 

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