Bring a large saucepan of water to the boil with 1/2 tsp salt for the macaroni.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. 

When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

While the macaroni cooks, heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the sliced pepper and pork mince.

Fry until the mince has browned and the pepper has softened, 5-6 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, heat your grill to high. Peel and grate the garlic (or use a garlic press).

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the mince has browned, stir in the paprika, mixed herbs and half the garlic. Stir-fry for 1 min.

Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Meanwhile, halve the ciabatta, then cut small zig zags into one edge of each half so they look like sharp teeth (use scissors if easier).

Lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Grill until golden, 5-6 mins.

When the spooky sauce is ready, stir in the cooked macaroni and half the cheese. Season with salt and pepper. 

Share the ghoulish goulash pasta between your dishes and sprinkle over the remaining cheese. 

Use the ketchup (see pantry for amount) to draw a couple of eyes onto each monster garlic bread and serve on the side. 

Enjoy!