This competition is now closed

Mac ‘n’ cheese with rich beef ragu

Name: Mac 'n' cheese with rich beef ragu
Total time: 4 h
Ingredients: beef shin 1 kg, cut into chunks; plain flour 2 tbsp, seasoned really well; olive oil; onions 2, finely chopped; carrots 3, grated; star anise 1; tomato purée 3 tbsp; beef stock 200ml; red wine 200ml; passata 200ml; basil a bunch, chopped; butter 35g; plain flour 35g; whole milk 700ml; English mustard powder 1 tsp; mature cheddar 200g, grated; gruyère 100g, grated; emmental 100g, grated; macaroni 250g

4 hours
serves 8
Easy

We've reinvented a classic mac 'n' cheese dish by adding a hidden layer of rich beef ragu to this recipe to make it really special and indulgent

By Janine Ratcliffe

Published: April 7, 2017 at 9:10 am

Make this comforting mac and cheese with beef ragu, then check out our classic mac and cheese, chorizo mac and cheese, butternut squash mac and cheese and more macaroni cheese recipes.

Ingredients

beef shin 1 kg, cut into chunks
plain flour 2 tbsp, seasoned really well
 olive oil
onions 2, finely chopped
carrots 3, grated
star anise 1
tomato purée 3 tbsp
beef stock 200ml
red wine 200ml
passata 200ml
basil a bunch, chopped

MAC 'N' CHEESE

butter 35g
plain flour 35g
whole milk 700ml
English mustard powder 1 tsp
mature cheddar 200g, grated
gruyère 100g, grated
emmental 100g, grated
macaroni 250g

Method

Step 1

Heat the oven to 160C/fan 140C/gas 3. Start with the ragu. Toss the beef in the flour and shake off the excess. Heat a little oil in a heavy casserole then cook the beef chunks in small batches until they have a good colour on all sides, then scoop them out and do the next batch.
Step 2

Once all the beef has browned, tip it back into the casserole and add the onion, carrot and star anise. Cook, stirring for about 5 minutes, then stir in the tomato purée. Add the stock, wine and passata and bring to a simmer. Cover the pan with foil and put on a lid to create a seal. Transfer to the oven and cook for 3 hours, then check the beef is done – you want it to fall apart easily. If it doesn’t, put it back in the oven for another 30 minutes to an hour. Stir in the basil.
Step 3

Meanwhile, make the mac and cheese. Melt the butter in a pan then stir in the flour. Keep cooking and stirring for 3 minutes then gradually whisk in the milk to give a smooth sauce.
Step 4

Add the mustard powder, cheddar, gruyère, emmental and stir until melted. Season.
Step 5

Turn up the oven to 220C/fan 200C/gas 7. Cook the macaroni until just al dente then rinse under cold water and drain well. Mix with the cheese sauce.
Step 6

Spoon the ragu into a large baking dish. Top with the mac and cheese. Bake for 20-30 minutes until golden and bubbling. Rest for 5 minutes before serving.