American Chop Suey (One-Pot Macaroni with Minced Beef and Cheddar)

• 1 medium Yellow onion
• 1 medium Green pepper
• 3 cloves Garlic
• 500 g Minced beef
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 800 g Canned chopped tomatoes
• 300 g Elbow macaroni
• 150 g Cheddar cheese

1. Finely chop the onion and green pepper, and crush the garlic. Grate the cheddar and set it aside.
2. Put a large pot over medium-high heat and add the minced beef. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned and any liquid has mostly evaporated.
3. Stir in the onion and green pepper with the fine sea salt and black pepper. Cook for 6 to 8 minutes, stirring often, until the vegetables have softened.
4. Add the garlic and tomato purée and cook for 1 minute, stirring, until fragrant and slightly darkened. Stir in the Worcestershire sauce.
5. Pour in the canned chopped tomatoes and add 600 ml water, then bring to a steady simmer. Stir in the elbow macaroni and reduce to medium-low so it bubbles gently.
6. Simmer for 10 to 12 minutes, stirring every minute or two to stop the pasta catching, until the macaroni is tender and the sauce looks glossy and thick. If it tightens too quickly before the pasta is done, add a splash of water and keep simmering.
7. Take the pot off the heat and stir through most of the cheddar until melted. Sprinkle the remaining cheddar over the top, cover for 2 minutes to melt, then serve hot.

Made this recipe? Rate it — a comment is optional.