Tuck into this hearty macaroni bake tonight. Ready to eat in 1 hour 10 minutes and at £4.86 for the whole dish, it will leave you with a warm feeling inside!  

1tbsp olive oil

2 onions, peeled and chopped

2 cloves garlic, peeled and crushed

500g minced beef

1 aubergine, chopped

2tbsp tomato purée

400g can chopped tomatoes

2tsp dried Italian herbs

300ml hot beef stock

1tbsp gravy granules

200g penne pasta

60g butter

60g plain flour

450ml semi-skimmed milk

60g mature Cheddar, grated

Total cost: £4.68
Prep time: 10 mins
Cook time:  1 hr

HOW TO DO IT

1. Heat the oil in a large frying pan, add the onions and fry over a medium heat for 3 mins, until softened. Turn the heat to high, add the garlic, mince and aubergine, and fry for 5 mins to brown. Add the purée, tomatoes, herbs and stock, bring to the boil and simmer for 25 mins, until the beef is tender. Add gravy granules to thicken, if you like.

2. Preheat oven to Gas 6/200°C. Meanwhile, cook the pasta in boiling water according to pack instructions, then drain and set aside. To make the white sauce, put the butter, flour and milk into a large jug. Microwave on high for 4 mins, stirring twice, until the sauce has boiled and thickened.

3. Stir the pasta into the meat mixture, then spoon into a baking dish. Pour the sauce over, sprinkle with the cheese and bake for 20 mins until golden.