Mac ‘n’ cheese with rich beef ragu

Name: Mac ‘n’ cheese with rich beef ragu
Total time: 4 h
Yield: serves 8

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

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.