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
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1 Dijon mustard pot (5.5g)<span class="strong">†</span>
20g rocket
1 tomato paste sachet (32g)
250g pork & beef ragu mince
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, gluten, celery, sulphites, mustard)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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]Knorrbeef 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
4
Add the pork and beef ragù mince to the softenedonion 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
5
Once browned, add the beef stock, grated carrot and 1 tsp [2 tsp]sugar to the ragù minceand cook for 8-10 min or until thickened – this is your ragù
Meanwhile, grate the cheddar cheese
6
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
7
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
8
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