Mac and Cheese Bolognese Bake – Nutrition and Hydration Week
For the Bolognese
Heat the oven to 170C.
On the stove heat the oil in a heavy based Casserole.
Slice the bacon finely and fry in a heavy based casserole until crispy and brown, remove from the pan.
Add the beef mince, season and cook until brown.
Return the bacon and add the crushed garlic. Cook for a couple of minutes without colouring.
Add the tomatoes and break the pieces up if required.
Add the thyme sprigs and season.
Place the lid on the casserole and put in the oven for 90mins or until the meat has softened and the sauce thickened.
Season to taste if required.
For the Mac and Cheese
Heat the butter and flour in a heavy based pan and cook for a couple of minutes.
Whisk the milk in slowly until a sauce consistency is achieved.
Add 150g of the Cheddar and Applewood and whisk until it melts.
Stir in the cooked Macaroni.
Pour the Mac and Cheese over the Bolognese in the casserole.
Sprinkle the remaining cheese over the top and bake in the oven until heated through and brown on top.
15ml Olive Oil
100g Smoked Streaky Bacon
500g Beef Mince
5 Crushed Garlic Cloves
800g Tinned Tomatoes
2 Sprigs of Thyme
Mac and Cheese
100g Dried Macaroni (Cooked in Seasoned Water)
25g Unsalted Butter
25g Plain Flour
600g Whole Milk
150g Mature Cheddar (Grated)
150g Smoked Applewood (Grated)
Salt and Pepper to taste
100g Mature Cheddar (Grated)