1.Preheat the oven to 185°C. Heat the oil in a large frying pan and saute the onion, garlic and beef mince for 5 minutes until browned and fragrant.
2.Add the pasta sauce, stock pot and water, then simmer for 20 minutes.
3.Meanwhile, cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente (slightly firm to the bite). Drain.
4.In a small saucepan, whisk the milk, cheese sauce mix, sour cream and mustard over heat until simmering and thickened, then stir in the grated cheese. Taste and season as required.
5.Toss pasta with mince sauce, then spoon into a large freezer-proof baking dish or 3 foil containers. Smooth top and pour over cheese sauce, then sprinkle with extra cheese if desired. Bake for 15-20 minutes or until golden and bubbling.
There’s a bit of cheating here with a shop-bought pasta sauce and cheese sauce mix but these are great time-savers when you are in the midst of a big cooking session. This meal can be easily frozen, and in fact tastes even better for it! Then all that’s needed is a salad on the side.