Mac and Cheese Bolognese Bake

Mac and Cheese Bolognese Bake
Mac and Cheese Bolognese Bake Image
Photography of mac and cheese with Heinz Classic Passata and Heinz Double Concentrate Tomato Puree, stamped plate, natural light, minimalist composition, solid cream background, frontal view --ar 4:5 --v 6.0 --s 50 --style raw
Heinz Double Concentrated Tomato Puree
Tomato Puree
Mac and Cheese Bolognese Bake
Serves 4-6
For the bolognaise:
For macaroni cheese:
  • 250g Dried macaroni
  • 30g butter
  • 30g flour
  • 1tsp Dijon mustard
  • 400ml whole milk
  • 200g grated mozzarella and cheddar.
  • ½ tsp black pepper
1. In a casserole dish, heat olive oil. Add onion, carrot, celery, garlic, and beef mince. Cook for 8-10 minutes until veggies are soft and mince is browned.
2. Add red wine, tomato paste, Heinz double concentrate puree, oregano, stock cube. Reduce by a third. Add Heinz classic passata. Simmer for 25 minutes until thickened.
3. Preheat oven to 200°C / 180°C/ Gas mark 6.
4. Cook macaroni according to package instructions, drain, and set aside.
5. In a saucepan, melt butter, add flour, and cook for 2 minutes. Add Dijon mustard and gradually whisk in milk until smooth. Boil for 2 minutes, remove from heat, add 150g grated cheddar and mozzarella, season.
6. Mix cooked macaroni with cheese sauce.
7. Top Bolognese with macaroni cheese, remaining cheese.
8. Bake for 20 minutes until golden and bubbly. Stand for 10 minutes before serving.
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