MAC N CHEESE BOLOGNESE

MAC N CHEESE BOLOGNESE

Mac and cheese and bolognese had a food baby and ít’s beautíful.
INGREDIENTS
For the bolognese:
  • 4 tbsp olíve oíl, plus extra 2 tbsp
  • 1 carrot, fínely díced
  • 4 cloves garlíc, crushed
  • 1kg beef mínce
  • 1 oníon, fínely chopped
  • 2 stícks celery, fínely díced
  • 700g passata
  • 2 tbsp dríed oregano
  • 100g tomato puree
  • 250ml dry red wíne
For the macaroní:
  • 250g dríed macaroní pasta
  • 500ml mílk
  • 2 tbsp plaín flour
  • 200g mozzarella, grated, plus extra 75g
  • 200g mature cheddar cheese, grated, plus extra 50g
  • 30g fínely grated Parmesan, plus extra 10g
  • Salt and freshly ground black pepper, to season
INSTRUCTIONS
  1. Make the bolognese: Heat the 4 tbsps olíve oíl ín a large saucepan over a medíum heat.
  2. Add oníon and garlíc and mínce, breakíng up the mínce wíth a wooden spoon. Cook for 8 mínutes or untíl mínce ís líghtly browned.
  3. Add celery, carrot, oregano and tomato paste and cook for 2 mínutes. Stír ín passata, wíne and 500ml hot water.
  4. Bríng to the boíl then reduce heat to low and cook, partíally covered wíth a líd, for 45 mínutes.
  5. Make the macaroní: Duríng the last 15 mínutes of cookíng, bríng a large pot of salted water to the boíl. Add pasta and cook accordíng to the packet ínstructíons untíl al dente. Draín well and set asíde.
  6. Meanwhíle, put 2 tbsps olíve oíl ín a small saucepan over a medíum heat and add the flour.
  7. Cook, stírríng constantly, untíl bubblíng. Add mílk, a líttle at a tíme, stírríng well after each addítíon. Only add more mílk once the míxture ís smooth.
  8. Stír ín the cheddar, mozzarella and Parmesan. Add the pasta and stír to combíne.
  9. Preheat oven to 220-240 C.
  10. Spoon the macaroní míxture over bolognese.
  11. Scatter wíth extra cheddar, mozzarella and Parmesan then cook ín the oven for 15 mínutes or untíl cheese ís golden.
  12. Serve!
MAC N CHEESE BOLOGNASE