This has all the makings of a perfect stay home Saturday night recipe – rich beef ragù paired with creamy mac and cheese with a crispy top.
I N G R E D I E N T S
Beef ragù (we used this recipe to make the ragù)
275g macaroni pasta
1 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
125g grated cheddar cheese
M E T H O D
Preheat the oven to 220°C (425°F) and while this is pre-heating, cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Drain and set aside.
Place the pasta, milk, mascarpone, salt, pepper and half the cheddar in the pan and return to high-ish heat. Bring to a simmer, stirring occasionally, to warm through.
Place the ragù mixture in a 1.5-litre-capacity ovenproof dish. Top with the mac and cheese and remaining cheddar, and cook for 10 minutes or until golden. Sprinkle with pepper to serve. Serves 4-6.
To see our other recipes for mac and cheese click here.