Beefy Mac 'n' Cheese
A healthy and nutritious variation on an old classic. The recipe is for two serves which is three ravioli each. Just double or treble the ingredients depending on how many you need to feed or how hungry you are.
- Preheat oven to moderate 180°C. Brush 20cm x 30cm x 6cm shallow oblong baking dish with melted butter or oil. Heat the oil in a large pan, add the onion and garlic, cook for 3 minutes or until onion is tender. Add the beef mince and stir over a low het until the meat is browned, breaking up any lumps with a fork. Drain excess fat from the pan.
- Add the tomato paste, wine, stock, tomatoes, pepper, basil and oregano. Simmer, uncovered, over a low heat for 45 minutes or until sauce has reduced, stirring occasionally. Cook the macaroni in a large pan of boiling water until just tender. Drain and set aside.
- Heat the butter in a large pan, add the flour. Stir over a low heat for about 1 minute. Remove from the heat and gradually add the milk, whisking until smooth. Return to the heat and whisk until the sauce is thickened and smooth. Add the cheese and the cream, the combine cooked macaroni and cream sauce.
- To assemble: Spread the base of the dish with half the meat mixture. Top with half the macaroni mixture, then with remaining meat mixture. Spread the top evenly with the macaroni mixture. Combine the extra tasty cheese, parmesan cheese and paprika, and sprinkle over the top. Bake for 25 minutes or until golden brown.