Brown the beef: Heat the olive oil in a large, deep frying pan or skillet over a high heat. Add the beef mince and break it apart with a wooden spoon. Cook for 4-5 minutes, stirring occasionally, until you hear a vigorous sizzle and the meat turns a deep, rich brown with no pink remaining.

Sweat the aromatics: Reduce the heat to medium. Add the chopped onion and diced red pepper. Cook for 3-4 minutes, stirring frequently, until the onions turn translucent and you can smell their sweet, savoury aroma. The pan should still have a gentle sizzle.

Bloom the spices: Stir in the minced garlic, tomato purée, smoked paprika, cumin, and oregano. Cook for 1 minute, stirring constantly, until the mixture becomes fragrant and the tomato purée darkens to a deep brick-red colour.

Build the sauce: Pour in the chopped tomatoes and beef stock. Stir well, scraping the bottom of the pan with your spatula to lift any browned bits. Bring the liquid to a steady simmer — you should see small bubbles breaking the surface all over.

Cook the pasta: Tip the dried macaroni into the pan and stir to ensure it's fully submerged. Cover with a lid and reduce the heat to low. Simmer for 12-14 minutes, stirring once halfway through, until the pasta is tender and has absorbed most of the liquid. The sauce should be thick and glossy, coating the back of a spoon.

Finish with cheese: Remove the pan from the heat. Sprinkle the grated cheddar over the top, then cover again for 2 minutes. When you lift the lid, the cheese should be melted and creamy, creating a golden, bubbling layer.

Rest and serve: Give the chilli mac a final stir to incorporate the cheese, then let it stand for 3 minutes. This brief rest allows the flavours to meld and the sauce to thicken slightly. The texture should be luscious and spoonable, with each piece of pasta coated in a rich, beefy sauce.