A hearty, comforting casserole combining seasoned beef mince, tender macaroni, creamy cannellini beans, and a bubbling golden cheese topping.

150 g macaroni pasta

2 tsp oil

1 onion, finely diced

500 g lean beef mince

2 tbsp tomato paste

1 tsp ground cumin

1 tsp dried mixed herbs

2 tsp Worcestershire sauce

1 beef stock cube

1 cup boiling water

1 can cannellini beans, drained and rinsed

1/4 cup barbecue sauce

100 g grated cheese

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Preheat oven to 200°C fan grill and grease a 23 cm square baking dish.
Cook macaroni until al dente; drain and set aside.
Heat oil in a large pan over medium heat, add onion, and sauté until softened.
Add beef mince and cook, breaking it up, until browned.
Stir in tomato paste, cumin, mixed herbs, and Worcestershire sauce.
Dissolve stock cube in boiling water and pour into the pan along with cannellini beans. Simmer 2 minutes.
Stir in barbecue sauce.
Add cooked macaroni and mix well to combine.
Transfer mixture to prepared baking dish and top with grated cheese.
Grill 10–15 minutes until cheese is golden and bubbling.
Serve hot with salad or garlic bread.

Swap cannellini beans for kidney beans or baked beans.

Add chili powder or red pepper flakes for heat.

Mix in peas, corn, or diced peppers for more veggies.

Use smoked cheddar or mozzarella for a different cheesy finish.

Freeze the assembled casserole before baking for an easy future meal.