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Prep Time
55 min
Cuisine
American
For two classic comfort foods in one, you'll pack this rich, meaty ragù full of mushrooms and carrots for extra goodness, then top with creamy-mustardy macaroni. Easy-cheesy!
Prep Time
55 min
Cuisine
American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 758 kJ 181 kcal |
3110 kJ 744 kcal |
Fat of which saturates |
9.1 g 4.7 g |
37.4 g 19.2 g |
Carbohydrate of which sugars |
12.1 g 2.4 g |
49.8 g 9.9 g |
Fibre | 1.1 g | 4.7 g |
Protein | 12.2 g | 50.2 g |
Salt | 0.95 g | 3.9 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Boil a kettle
Add the macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the macaroni for 8-10 min or until cooked with a slight bite
Once done, drain the macaroni, reserving the pot for later
Re-boil half a kettle
Peel and finely chop the brown onion[s] and the garlic
Top, tail, peel and grate the carrot[s]
Tear the chestnut mushrooms into bite-sized pieces
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped onion and cook for 4-5 min or until beginning to soften
Dissolve 1/2 [1] Knorr beef stock cube in 200ml [300ml] boiled water and stir in the tomato paste, half the balsamic vinegar and the dried oregano – this is your beef stock
Add the pork and beef ragù mince to the softened onion with a generous pinch of salt and pepper and increase the heat to medium-high
Cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go
Add the torn mushrooms and chopped garlic and cook for 2 min further
Once browned, add the beef stock, grated carrot and 1 tsp [2 tsp] sugar to the ragù mince and cook for 8-10 min or until thickened – this is your ragù
Meanwhile, grate the cheddar cheese
While the ragù is cooking, melt 20g [40g] butter in the reserved pot over a medium heat
Once melted, add 20g [40g] flour & stir for 1-2 min or until a sandy paste forms
Add 200ml [400ml] milk gradually & whisk for 5-8 min or until a smooth, thick sauce remains
Remove from the heat, season with salt and pepper and stir in half of the grated cheese – this is your béchamel
Add the drained macaroni and Dijon mustard to the béchamel and mix well – this is your macaroni cheese
Transfer the ragù to an oven-proof dish (or individual ones) and top with the macaroni cheese
Sprinkle the remaining grated cheese over the top
Put the dish in the oven for 15 min or until bubbling and golden – this is your ragù bake
Combine the remaining balsamic vinegar with 1 tbsp [2 tbsp] olive oil and toss through the rocket
Serve the ragù bake with the dressed rocket to the side
Enjoy!