Macaroni Cheese-Topped Beef Ragù Bake
A hearty baked pasta dish with beef ragù and macaroni, finished with cheddar.
By Stuart Radforth | Prep: 15 min | Cook: 30 min | Serves: 2
Tags: Dinner, Nut-Free, Egg-Free
Ingredients
- 30 ml balsamic vinegar
- 500 g beef mince
- 1 pcs beef oxo cube
- 3 g brown onions
- 2 pcs carrot
- 260 g cheddar cheese
- 320 g chestnut mushrooms
- 3 g dijon mustard
- 1 g oregano
- 3 pcs garlic cloves
- 300 g macaroni
- 40 g rocket
- 64 g tomato paste
- 15 g butter
- 30 g plain flour
- 300 ml milk
- 15 g olive oil
- 0.5 g peppers
- 1 g salt
- 1 g sugar
Instructions
- Preheat the oven to 200°C (180°C fan).
- Cook macaroni in boiling salted water until al dente, then drain and set aside.
- Heat olive oil in a pan. Sauté chopped onion, carrot, and mushrooms until softened.
- Add beef mince to the pan and cook until browned.
- Stir in garlic, Dijon mustard, oregano, and tomato paste. Pour in balsamic vinegar and beef stock mix. Simmer to reduce slightly, about 8-12 minutes.
- Meanwhile, make a quick white sauce: melt butter, whisk in flour, slowly add milk to make a smooth sauce; season with salt and pepper.
- Combine the ragù with the cooked macaroni and rocket, then fold in half of the cheddar.
- Transfer to an ovenproof dish, top with the remaining cheddar. Bake until bubbling and lightly browned.
- Let rest a few minutes before serving.