Finely dice the onion and red bell pepper.

Cook the dry macaroni in boiling water until just tender, about 8 to 10 minutes.

Drain the cooked macaroni thoroughly and set it aside.

Spray the frying pan with cooking oil spray and fry the lean beef mince over high heat for 3 to 4 minutes until browned.

Push the browned lean beef mince to one side of the frying pan and fry the diced onion and red bell pepper for 2 to 3 minutes until softened.

Stir 2 teaspoons of taco seasoning, the passata, and the crumbled beef stock cube into the beef mixture.

Cook the beef mixture over high heat for 1 minute, stirring, until thick and sticky.

Melt the light butter in the small saucepan over medium heat.

Stir the plain flour into the melted light butter to form a smooth roux.

Whisk in a small splash of semi-skimmed milk until the roux thickens.

Gradually whisk in the remaining semi-skimmed milk, adding more only after the sauce thickens, until smooth.

Stir the light cheese and the remaining 1 teaspoon of taco seasoning into the béchamel until melted.

Fold the drained dry macaroni into the cheesy béchamel sauce until evenly coated.

Stir the sticky taco beef mixture through the macaroni and cheese.

Divide the taco macaroni mixture between 2 oven-safe bowls.

Sprinkle the Mexican cheddar cheese over both bowls.

Grill the bowls for 2 to 3 minutes until the Mexican cheddar cheese has melted and browned lightly.

Crumble the Chilli Heatwave Doritos over the hot mac and cheese immediately before serving.