Macaroni & Cheese with Bolognese

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
5 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 3 Onions
  • 2 Garlic cloves
  • 1 TABLESPOON Oil
  • 400 g mixed mince
  • 4 TABLESPOONS Tomato paste
  • 1⁄4 l dry red wine
  • 7-10 Tbsp salt, pepper
  • 1 TEASPOON dried basil
  • 400 g short macaroni
  • 2 TABLESPOONS + some butter
  • 2 TABLESPOONS Flour
  • 1⁄2 l Milk
  • 200 g Raclette (piece)

Directions

  1. 1

    Peel and finely dice the onions and garlic. Heat the oil in a pan. Fry the minced meat for about 10 minutes until crumbly. After about 5 minutes frying time add onions and garlic. Stir in tomato paste and sauté briefly.

  2. 2

    Deglaze with wine. Bring to the boil and simmer while stirring for about 5 minutes. Season to taste with salt, pepper and basil.

  3. 3

    Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Heat butter in a pot. Lightly sauté the flour in it. Add milk while stirring, bring to the boil and simmer for 3-5 minutes.

  4. 4

    Season to taste with salt and pepper. Grate cheese and melt half of it in the sauce.

  5. 5

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a casserole dish and spread the chopped sauce in it. Drain the pasta, put it back into the pot and mix with the cheese sauce.

  6. 6

    Put the pasta with the cheese sauce in the mould and sprinkle with the rest of the cheese. Bake in a hot oven for about 30 minutes.

Nutrition Facts

KCAL
870 kcal
CARBS
82 g
FATS
35 g
PROTEINS
40 g