British Beef Macaroni Cheese

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

This is a cross between a macaroni cheese and a Bolognese. Truly tasty and bolstering as the nights start to get darker that little bit earlier. You could get this on the table in half an hour if you wanted to, as well. Perfect for schoolnights. 

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

British Beef Macaroni Cheese
Serves 4-6
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 200ÂșC. 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. 

british beef macaroni cheese cut



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