Tag Archives: Left Overs

Chili Con Carne Mac and Cheese

Photo by Jun Pang

Photo by Jun Pang

One of my dreams is to one day own a mac and cheese food truck!

You can just about make any flavour and then toss it through macaroni and bake it.  Imagine all the things you like, then mix it in with macaroni.  For example, I love chili and chili con carne, mix it in with macaroni, put cheese on top and and bake it in the oven and you have chili mac and cheese.  You can also have it cold like a salad like they do in the Philippines.  There they have a salad with macaroni, its usually with pineapple, ham, palm seeds, cheddar cheese and coconut dressed with mayonnaise or sour cream, sounds weird but bloody tasty stuff.

Flavours are endless really, vego’s can have Napolitana sauce and cheese or use three types of cheeses and mix it with some mustard and a little cream and bake it with some nice cheddar on top.  My favourite flavour that I’ve come up with is roasted, crispy pork belly all chopped up and tossed in a dry pan to crispen up a little more, finish it some strips smokey roasted capsicums (peppers for non Aussies), roasted red onions and chipotle sauce, toss through macaroni and bake in the oven with some stinky cheese like an Epoisses or Taleggio.  Decadence with all the good things in one plate!  Served with crushed avocado on top and sour cream and boy, you’ve got a dish no one will turn their backs on.

Try this out for starters and see what the fuss is all about.  I am using the chili recipe from the a previous blog to make things a little easier or if you make that chili recipe and wonder what you can do with any left overs.

If you cook up a braise dish like osso bucco or lamb shank or even a curry, try cutting the meaty bits down a little more and toss it through macaroni, add cheese that closely fits its flavour profile on top and bake it and who knows, maybe you can come up with your original mac and cheese!

Photo by Jun Pang

Photo by Jun Pang

Macaroni and Cheese

Serves 8


700gr Raw Macaroni

100gr Salt

500gr Alexandrina Cheddar Cheese – grated

1 Recipe of Chili Con Carne Recipe – previous articles



For the Macaroni

  1. Place ten litres of water to boil with the salt
  2. Once boiling, add the macaroni and cook until al dente.  This is when you bite into a pasta, it has some resistance to the teeth but no crunch
  3. Staring in a colander and run cold water through, set aside until needed


To Finish:

  1. Pre Heat the oven at 180 degrees Celsius
  2. Using a large pot, place the chili con carne sauce and heat up until simmering
  3. Add the blanched pasta and stir through for about 5 minutes
  4. Place into a baking dish
  5. Sprinkle the cheese on top until “all” the surface area is covered, this will inhibit the pasta from getting dry
  6. Bake for 10 minutes in the oven or until the cheese is golden brown
Photo by Jun Pang

Photo by Jun Pang


A memorable breakfast….

I had a very good friend who cooked me this dish one morning for breakfast.  It doesn’t happen often but what a way to wake up, to the smell of a cooked breakfast.  I’m lucky that she was a talented chef, I was expecting a fried egg but I was surprised with such an amazing and yet easy dish.  The beauty of this dish is that she used ingredients that were in the fridge.  Apart from a few other bits like chorizo, every thing else was left over ingredients that needed to be used up and it didn’t take long to prepare or cook, literally minutes.  Served straight out of the pan it also saved on cleaning time, ingenious because if you can save on cleaning time and come up with an amazing meal, then you’re all right in my books!!

Photo by Jun Pang

Spicy One Pan Fried Eggs

Serves 4

1 tspn Vegetable Oil

2 Chorizo Sausages – outer case peeled off, cut into 1cm cubes

1 Brown Onion – diced 1cm cubes

1 Clove Garlic – finely sliced

1 Birdseye chilli (optional) – finely sliced

1 tspn Smoked Paprika

5 Large Ripe Tomatoes – diced 1cm cubes

8 Eggs

¼ Cup Shredded Cheddar

2 Spring Onion Stalk – finely sliced

Sea Salt

Cracked Black Pepper


  1. Heat up an 8 inch frying pan on high for about 1 minute
  2. Add the vegetable oil followed by the chorizo, onion and garlic.  Sautee until fragrant the onions are translucent
  3. Add the chilli and paprika and sauté for another 30 seconds
  4. Add the tomatoes and cook for a further 5 minutes, stirring continuously.  If the tomatoes start to stick, add a little water to stop it from burning.
  5. Lower the heat right down then crack all the eggs into the pan, evenly distributing  it, making sure you cover all the surface area and the tomatoes
  6. Sprinkle with cheese
  7. Cover with a lid and cook on low for about 5 minutes or until the egg whites are firm.  Leave the egg yolks a little runny.
  8. Finish with spring onions to garnish and flavour
  9. Serve with your favourite bread or with steamed rice

Photo by Jun Pang