Heat oil in a large pot over a medium-high heat. Fry onion and garlic until translucent, then add the mince. Cook until browned, stirring frequently, about 3 minutes. Season to taste with salt and pepper.
Stir in the tinned tomatoes and beans, followed by 3 cups of water and stir through the stock cubes.
Bring to a boil and stir in the elbow macaroni. Cover partially, reduce the heat to a simmer and cook until the pasta is al denté (just tender with a bite), about 14 minutes, stirring near the end to prevent sticking.
Preheat the oven to the highest temperature on the grill setting.
Stir in 1 cup of the cheese and parsley and remove from the heat.
Sprinkle over remaining cheese and place under the grill for 5-10 minutes until golden and slightly crispy.
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South Africa is a vibrant country, a colourful country and a melting pot of cultures and traditions.
Our people ooze passion, sincerity and energy and have a zest for life that, quite frankly, cannot be matched anywhere across the globe.
