Finely dice 30 g red onion and 1/2 red bell pepper; grate 40 g low-fat cheddar if it is not pre-grated.

Melt 1 tbsp light butter in a saucepan over medium heat; stir in 1 tbsp plain flour to make a smooth paste.

Whisk in a small splash of the 200-250 ml semi-skimmed milk; cook until the sauce thickens.

Gradually whisk in the remaining milk; heat until a thick, smooth béchamel forms.

Bring 2 L water and 1/2 tsp salt to a boil; cook 100 g dry macaroni until tender according to the package time.

Reserve 2 tbsp pasta water; drain the cooked macaroni in a colander.

Fry 250 g lean beef mince in a frying pan for a few minutes; add 2 tsp Cajun seasoning and cook until browned.

Add the diced red onion and red bell pepper to the beef; fry until the vegetables have softened.

Stir in the remaining 2 tsp Cajun seasoning and 60 ml beef stock; mix until the beef is evenly coated.

Mix 50 g light soft cheese into the beef sauce; stir until fully melted and creamy.

Add the cooked macaroni and reserved pasta water to the beef mixture; fold in the béchamel sauce.

Stir 1 tbsp fresh parsley through the macaroni mixture; divide it evenly between 2 oven-proof dishes.

Scatter 40 g low-fat cheddar and 10 g shredded mozzarella over the dishes; arrange 8 mini pepperoni slices on top.

Grill the dishes for 3-5 minutes; remove when the cheese has melted and the pepperoni is crisp.