Macaroni Cheese-Topped Lean Beef Ragù Bake

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min or until cooked with a slight bite

Once cooked, drain the pasta 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 white cup 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 (you'll use the rest later!) – this is your beef stock

Add your 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

(Doubled your protein? Use 2 pans!)

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 mince and cook for 8-10 min or until thickened and the mince is cooked through (no pink meat!) – this is your 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 pasta and your Dijon mustard to the béchamel and mix well – this is your pasta cheese

Transfer the ragù to an oven-proof dish (or individual smaller ones!) and top with the pasta 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 macaroni cheese-topped ragù bake