This 'macaroni beef' contains British, grass-fed beef mince and Double Gloucester cheese. I've finished it with a sprinkling of Parmesan, for saltiness and to help it crisp up in the hot oven. Plonk the dish on the table, letting everyone serve themselves, alongside a leafy dressed green salad.
British Beef Macaroni Cheese
300g macaroni cheese
400g British beef mince
340g of your favourite tomato sauce
2 handfuls grated Double Gloucester cheese
A sprinkling of grated Parmesan
Tip the macaroni cheese into a large pan of slightly salted, boiling water and cook for about 10 minutes, or until just al dente (it will finish cooking in the oven).
Preheat your oven to 200ºC. Dry-fry the mince in a non-stick pan, pouring off any fat or liquid if any collects. Once the meat is browned, pour in the tomato sauce and simmer until the meat is fully cooked.
Drain the almost-cooked macaroni and toss with the beefy tomato sauce. Pour half the mixture into an ovenproof dish (I use a glass quiche dish), and scatter half the Double Gloucester over the top. Pour over the rest of the meat and pasta mixture and then arrange the remaining Double Gloucester cheese over the top. Finish with a little grating of Parmesan cheese and slide into the hot oven. Bake for 10-15 minutes, until the cheese is bubbling and slightly browned and everything's piping hot.