Bolly Mac & Cauli Cheese

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Bolly Mac & Cauli Cheese

Yield 4-6

Author Lucy Tweed

Cook time

1 H & 20 M

Total time

1 H & 20 M

Big brass band level dishing up of food here

Ingredients

• 500 g macaroni pasta
• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 700 g beef mince
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 700 g passata
• 1 cup beef stock
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf

Bechamel Sauce

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• Salt, pepper and ground nutmeg to taste
• 2 c grated cheddar cheese
• 1 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 200°C (400°F). Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until the cauliflower is tender and slightly browned. Set aside.
2. Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
3. In a large oven proof skillet (large enouigh to hold sauce and pasta, heat some olive oil over medium heat. Add the mince and cook until browned. Break it up with a spoon as it cooks.
4. Add the onion, garlic, carrot, and zucchini to the skillet with the ground beef. Cook for 5-7 minutes until the vegetables soften.
5. Add the passata, stock, oregano, thyme and bay leaf to the pan. Stir well and let it simmer for about 20 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
6. While the Bolognese sauce simmers, prepare the béchamel sauce. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to cook out the raw flour taste.
7. Gradually pour in the milk while whisking continuously to avoid lumps. Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon. Season with salt, pepper, and ground nutmeg to taste. Stir through the cheddar and parmesan cheese until all melted.
8. Combine the macaroni and Bolognese sauce in the pan. Mix well to ensure the pasta is evenly coated.
9. Arrange the roasted cauliflower florets on top of the bolly mac.
10. Pour the béchamel sauce over the top, making sure to cover the entire dish.
11. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
12. Remove from the oven and let it cool for a few minutes.

Nutrition Facts

Calories

1703.51

Fat

88.86 g

Sat. Fat

40.6 g

Carbs

145.97 g

Fiber

13.54 g

Net carbs

132.43 g

Sugar

28.45 g

Protein

83.15 g

Sodium

1298.46 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.