Mac& cheese bolognese bake

Recipe & food styling: Julie le Clerc

Manja Wachsmuth

■ 1 tbsp olive oil

■ 500g chicken mince (or beef, if preferred)

■ 1 large onion, chopped

■ 1 large carrot, peeled and grated

■ 2 stalks celery, finely chopped

■ 500g tomato pasta sauce

■ 1 cup liquid chicken or beef stock

■ 3 tbsp chopped fresh oregano or parsley

■ 200g macaroni

■ 65g butter

■ 1⁄ cup plain flour

4

■ 2 cups milk

■ 1 cup grated tasty cheese

■ 1⁄ cup freshly grated parmesan

2

■ White pepper

Heat the oven to 220C. Heat the oil in a large heavy-based pot over moderate heat. Add the mince and cook, stirring with a wooden spoon to break up the lumps, for 5 minutes or until browned.

Stir in the vegetables, pasta sauce and stock. Bring to the boil, then reduce heat and simmer for 10-15 minutes to reduce liquid and thicken the sauce. Stir in the oregano, and season with salt and pepper. Pour the mixture into the base of a deep-sided lasagne dish.

Meanwhile, cook the macaroni in plenty of boiling, salted water for 6-7 minutes or until just tender to the bite (al dente). Drain well.

Melt the butter in a pot set over moderate heat. Add flour, then cook and stir for 1 minute. Take off the heat and slowly whisk in milk until blended.

Return pot to the heat and cook for 3-4 minutes, stirring until the sauce boils and thickens. Stir in the cheeses and season with salt and white pepper.

Mix the pasta into the cheese sauce, then spread over the chicken mixture. Bake for 15-20 minutes or until browned. Serve sprinkled with extra parsley.

Photo: Serves 6-8