Mac and cheese bolognese bake
Packed full of delicious flavours and topped with an oozy cheese sauce, this macaroni and bolognese pasta bake is perfect for a hungry family. Serve straight from the pan as a warming Winter dinner.
- 15 mins preparation
- 50 mins cooking
- Serves 6
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Ingredients
Mac and cheese bolognese bake
- 1 tablespoon vegetable oil
- 250 gram middle bacon rashers, chopped
- 2 clove garlic, crushed
- 500 gram beef mince
- 500 gram tomato basil pasta sauce
- 1 cup beef stock
- 2 tablespoon chopped flat-leaf parsley, plus 1 tablespoon extra
- 375 gram macaroni
- 60 gram butter
- 1/3 cup plain flour
- 4 cup (1l) milk
- 1 cup grated cheddar cheese
- 1/2 cup freshly grated parmesan
Method
Mac and cheese bolognese bake
- 1Heat oil in a large heavy-based saucepan over moderate heat. Add bacon; cook and stir for 5 minutes or until browned.
- 2Add half the garlic; cook and stir for 1 minute or until fragrant. Using a slotted spoon, remove bacon from pan; drain on paper towels. Increase heat to high. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add remaining garlic to pan; cook and stir for 1 minute or until fragrant.
- 3Stir in pasta sauce and stock. Bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until thickened slightly. Stir in parsley. Season.
- 4Meanwhile, cook pasta in a large saucepan of boiling salted water for 8 minutes or until almost tender. Drain. Place saucepan over moderate heat. Melt butter. Add flour; cook and stir for l minute. Remove pan from heat; gradually stir in milk. Return to moderately high heat; cook and stir until mixture boils and thickens. Add half the cheeses; stir until melted.
- 5Return pasta to cheese sauce in pan. Add bacon; stir until coated in sauce. Season. Preheat oven to 240°C/220°C fan forced.
- 6Spoon half the mince mixture into a 3.5-litre (14-cup) ovenproof dish. Top with half the pasta mixture. Repeat layers. Sprinkle top with remaining cheeses. Place dish on a baking tray. Bake for 12-15 minutes or until browned. Serve sprinkled with extra parsley.
