Macaroni Cheese-Topped Lean Beef Ragù Bake
For two classic comfort foods in one, you'll pack lean beef ragù full of mushrooms and carrots for extra goodness, then top with creamy-mustardy macaroni. Easy-cheesy!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle
Add your macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the macaroni for 7-9 min or until cooked with a slight bite
Once cooked, drain the macaroni and reserve the pot for later
Reboil half a kettle
Top, tail, peel and grate your carrot[s]
Peel and finely chop your brown onion[s]
Tear your chestnut mushrooms into rough, bite-sized pieces
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped onion and cook for 4-5 min or until beginning to soften
Dissolve your beef stock mix in 200ml [250ml] [300ml] boiled water and stir in your tomato paste, dried oregano and half your balsamic vinegar – this is your beef stock
Add your lean beef mince to the softened onion with a generous pinch of salt and pepper and increase the heat to medium-high
Cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go
Add the torn mushrooms and chopped garlic and cook for 2 min further
Once browned, add the beef stock, grated carrot and 1 tsp [1 1/2 tsp] [2 tsp] sugar to the beef mince and cook for 8-10 min or until thickened and the mince is cooked through (no pink meat!) – this is your lean ragù
Meanwhile, grate your cheddar cheese
While the ragù is cooking, melt 20g [30g] [40g] butter in the reserved pot over a medium heat
Once melted, add 20g [30g] [40g] flour and stir for 1-2 min or until a sandy paste forms – this is your roux
Gradually add 250ml [325ml] [400ml] milk into the roux and whisk for 5-8 min or until a smooth, thick sauce remains
Remove from the heat and season with salt and pepper – this is your béchamel
Add the drained macaroni and your Dijon mustard to the béchamel and mix well – this is your macaroni cheese
Transfer the lean ragù to an oven-proof dish (or individual smaller ones!) and top with the macaroni cheese
Sprinkle the grated cheese over the top and put the dish in the oven for 15 min or until bubbling and golden – this is your lean ragù bake
Wash your salad, then pat it dry with kitchen paper
Combine the remaining balsamic vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and toss through the salad
Serve the lean ragù bake with the dressed salad to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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