🍴 Let’s Get Cooking!

Get started on the bolognaise base:

• Heat a drizzle of rapeseed oil in a large frying pan. Add the onion and cook until soft and golden.
• Toss in the beef mince and cook until browned.
• Crumble in the stock cube, sprinkle the dried herbs, and pour in the water. Mix well.
• Stir in all your chopped veggies and the passata. Let it bubble gently and reduce until rich and saucy.

Next, whip up the cheese sauce:

• Melt the butter in a saucepan until bubbling. Add the flour and stir to create a smooth roux.
• Stir in the mustard, then gradually add the milk, whisking continuously.
• Mix in half the cheddar and half the Parmesan. Keep whisking until you’ve got a thick, creamy sauce. (Add a splash more milk if it feels too thick!)

Cook the macaroni:

• In a separate pot, cook the macaroni according to the packet instructions. Drain and mix it straight into your cheese sauce.

Assemble the masterpiece:

• Preheat your oven to 200°C.
• In an ovenproof dish, spread the bolognaise sauce across the bottom.
• Spoon the cheesy macaroni mixture over the top.
• Sprinkle with the remaining cheddar and Parmesan, then dot with small blobs of mozzarella.

Bake to golden perfection:

• Place the dish on a baking tray (to catch any cheesy goodness that bubbles over).
• Bake for 30 minutes or until the top is golden and bubbling.

Serve it up:

• Dish up with steamed broccoli, crispy homemade chips, or just enjoy it solo—it’s deliciously filling on its own!

✨ Top Tip: Don’t forget to take a picture before digging in—this dish deserves to be shared (on social media and around the dinner table).

🎉 Dig in, cheese lovers, and let the celebration begin! 🧀💛