Recipe

Mac and Cheese Bolognaise

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Mac and Cheese Bolognaise

Don't we all love it when a good thing just comes to together? It's a clash of two titanic dishes the creamy crunch of mac and cheese and the tomatoey sweetness of bolognese with a DailyDish twist, of course, open your box this week to find out?




Ingredients to serve 2

  • 200g x Beef Mince
  • 10ml x Garlic Sauce
  • 80ml x DD Mexican Chunky Tomato Sauce
  • 150g x Cherry Tomatoes - quartered
  • 30ml x Balsamic Vinegar
  • ½ x Corn Kernels - drained and rinsed
  • 125g x Penne Pasta
  • 50g x Grated Mozzarella
  • 150ml x DD White Cheddar Cream Sauce
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Beef Mince
  • 20ml x Garlic Sauce
  • 160ml x DD Mexican Chunky Tomato Sauce
  • 300g x Cherry Tomatoes - quartered
  • 60ml x Balsamic Vinegar
  • 1 x Corn Kernels - drained and rinsed
  • 250g x Penne Pasta
  • 100g x Grated Mozzarella
  • 300ml x DD White Cheddar Cream Sauce
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1 and preheat your oven to 220°C.

Washing Instruction

Wash your hands and cherry tomatoes well.

Gino's Tip

When adding your mince to the pan, try to crumble it as much as possible and once in the pan, use a whisk or a wooden spoon to break it up into smaller pieces. Let your mince crisp, brown and develop colour and flavour. Bits will get stuck to the bottom of your pan (fond) and can be removed once you're done by deglazing with a splash of water - even better some chicken stock or white wine.....sssshhhh I didn't say a thing.

Step 1 - Penne Pasta

Cook your penne pasta in a large saucepan of salted, boiling water for 10-12 minutes until "al dente". Drain through a colander and allow to cool slightly before mixing in a large mixing bowl along with your corn kernels and DailyDish White Cheddar Sauce. Taste and season with salt and pepper and transfer to a medium baking dish.

Step 2 - Mexican Bolognaise

Heat a large casserole pan over med-high heat, add a few glugs of olive oil and fry your beef mince for 8-12 minutes until brown and crisp - See Gino's Tip. Proceed to add your garlic sauce and DailyDish Mexican Chunky Tomato Sauce. Add a few dashes of water, reduce your heat to low-medium and cook for 2-3 minutes until heated through. Taste your Mexican bolognaise and season with salt and pepper to your liking. Top your creamy penne pasta with your Mexican bolognaise and grated mozzarella, pop into the oven for 8-10 minutes until your sauce is hot and bubbly and cheese is gooey.

Step 3 - Balsamic Tomatoes and Baked Penne

While your Mexican bolognaise and penne are cooking, give your large mixing bowl a quick clean and mix your quartered cherry tomatoes along with your balsamic vinegar and a few good glugs of olive oil. Season with salt and pepper to taste.

To serve

Divide your mac and cheese bolognaise amongst your servings, top with your balsamic cherry tomatoes. Enjoy!