Print Recipe Print Recipe
Here is another one of those recipes that you can make your own by seasoning it to your own taste: more paprika, ginger, chili or less? You decide!

If you do not eat pork, this is fabulous with chicken mince or even lamb mince (if you can ever get it – we mince our own).

Enjoy cooking this and enjoy the compliments that will follow!

Spicy Pork Mac & Cheese


  • 250 g elbow macaroni
  • salt
  • olive oil
  • 1 medium onion, finely chopped
  • 30 ml plain or smoked paprika
  • 15 ml coriander seeds, toasted and finely crushed
  • 10 ml cumin seeds, coarsely crushed
  • 7.5 ml ground ginger
  • 2 – 4 cloves garlic, finely chopped or crushed
  • 5 – 10 ml dried chili flakes (or to taste)
  • 5 ml cayenne pepper
  • 500 g pork mince
  • 450 ml prepared chicken stock
  • 125 ml tomato sauce (like in ketchup)
  • 65 ml fruity chutney
  • 30 ml tomato paste
  • 30 - 45 ml corn flour
  • 150 g mozzarella cheese, cut into small (half a cm) cubes
  • 250 ml grated Parmesan or cheddar cheese
  • 100 ml chopped spring onion
  • 65 ml chopped parsley


Cook the macaroni according to the pack instructions but cook it for 2 minutes less if you want an el dente bite to it. Drain, rinse under cold water to stop the cooking, drain again and place in a mixing bowl. Season to taste with the salt and drizzle with a bit of oil. Mix lightly then set aside.

Heat a little oil in a large saucepan and add the onion. Sauté until golden then add the paprika, coriander, cumin and ginger. Fry briefly until aromatic then add the garlic and fry a few seconds before adding the chili flakes, cayenne pepper and pork mince. Stir well and then fry until the mince is golden.

Now add the stock, tomato sauce, chutney and tomato paste and season to taste with the salt. Stir well, bring to a boil, reduce heat and cover with a lid. Simmer for 20 minutes or until the pork is tender.

Mix the corn flour with a little cold water into a paste and add just enough of it to the meat mixture to thicken it to your liking. Cook for another minute or so then remove from heat.

Now add the mozzarella cubes to the macaroni and toss lightly to mix evenly. Add the meat mixture and stir lightly. Transfer to a greased oven-safe dish and sprinkle the grated Parmesan or cheddar cheese over the top.

Bake in the oven preheated to 190º C for 15 minutes or until piping hot.

Remove from oven, sprinkle the top with spring onion and parsley and serve.

Serves 8