Preheat the oven to 180°C and grease a large ovenproof dish with spray and cook.
Heat the oil in a large pan, fry the onions and garlic.
Add the mince and cook for about 5 minutes, lower the heat and allow to cook gently with the lid on the mince is cooked through. Add the tomato, mixed herbs, salt and pepper and cook for a few minutes.
Mix the tomato paste, chutney, brown onion soup, water and wine together and add to the mince. Simmer on a low heat until the liquid has reduced by half.
Add the cooked macaroni and mix. Set aside.
For the cheese sauce, heat the milk slightly and set aside. Melt the butter in a pan, add the flour and stir. Remove from the heat and stir in the heated milk.
Add salt, pepper, cheese and whisked eggs.
Add the cheese sauce to the macaroni and mince and mix, pour the pasta into the prepared oven dish and sprinkle the remaining cheese over the top
Bake for 20-25 minutes or until golden.
Serve hot with some roasted vegetables or a fresh green salad.
