This free pesto mince & macaroni bake recipe is amazing. The basil pesto adds extra flavour to the mince and the white sauce is made with cream cheese and fresh cream… Mmm delightfully creamy.

15ml oil
1 onion, finely chopped
2 cloves garlic, finely chopped
500g lean beef mince
salt and freshly ground black pepper
2 large tomatoes, skinned and diced
1 cup butternut, 1cm cubed and cooked
25ml chutney
50ml basil pesto
3 extra-large eggs, whisked
250g cream cheese
250ml fresh cream
250ml cheddar cheese, grated
extra pesto to serve
350g macaroni

  • Cook the macaroni in boiling salted water until al dente, drain and set aside.
  • Heat the oil in a large saucepan, fry the onion and garlic for a few minutes until fragrant.
  • Add the mince and fry until done.
  • Season the mince mixture with salt and pepper, add the tomatoes, butternut, chutney and pesto and mix well.
  • Add the cooked macaroni to the mince mixture and mix well and place a large greased oven dish.
  • Whisk the eggs, cottage cheese and cream together and pour it over the mince mixture.
  • Sprinkle the cheddar cheese on top and bake in a preheated oven at 180 °C for 20-25 minutes or until heated through and the cheese has melted.
  • Serve with a dollop of extra pesto and a fresh green salad.
Serves 6


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