Finely dice the white onion and red bell pepper, then slice the gherkin.

Cook the dry macaroni in boiling water until tender, following the package cooking time.

Ladle out 60 ml of pasta water, then drain the cooked macaroni and set it aside.

Combine the light mayo, 30 ml tomato ketchup, 5 ml English mustard, a pinch of garlic granules, a pinch of paprika, and gherkin juice in a bowl.

Add the 5% fat beef mince and diced white onion to a frying pan, then season with 1 tsp garlic granules and 1 tsp paprika.

Fry the beef mixture for 3 to 4 minutes, breaking up the mince until browned and the onion has softened.

Stir the diced red bell pepper, remaining 30 ml tomato ketchup, tomato puree, and remaining 5 ml English mustard into the mince.

Crumble the beef stock cube into the pan, then stir in the light cream cheese until the sauce is smooth.

Pour in the 60 ml reserved pasta water, then stir until the sauce loosens and coats the mince.

Fold the cooked macaroni into the cheeseburger sauce, then heat for 1 to 2 minutes until hot throughout.

Scatter the light cheddar cheese over the pasta, then drizzle with the prepared burger sauce and top with sliced gherkin.