Bolly Mac & Cauli Cheese
Cheesy baked meatballs over creamy Parmesan polenta, with a tangle of garlicky kale on the side. The kind of dinner that makes a weeknight feel like an occasion.
Serves: 4-6
Prep time: 25 minutes
Cook time: 1 hour
INGREDIENTS
500g macaroni pasta
1 large cauliflower, cut into florets
2 tbsp olive oil
salt and pepper, for seasoning
700g beef mince
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, grated
1 zucchini, grated
700g passata
1 cup beef stock
1 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
For the béchamel:
4 tbsp unsalted butter
1/4 cup plain flour
3 cups milk
salt, pepper and ground nutmeg, for seasoning
2 cups grated cheddar cheese
1 cup grated Parmesan cheese
METHOD
Preheat the oven to 200°C. Place the cauliflower florets on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes, until tender and slightly browned. Set aside.
Cook the macaroni according to the packet instructions until al dente. Drain and set aside.
In a large ovenproof skillet (big enough to hold the sauce and pasta), heat a little olive oil over medium heat. Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.
Add the onion, garlic, grated carrot and zucchini to the skillet with the beef. Cook for 5-7 minutes, until the vegetables soften.
Add the passata, stock, oregano, thyme and bay leaf. Stir well and simmer for about 20 minutes to let the flavours come together. Season with salt and pepper.
While the sauce simmers, make the béchamel. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to cook out the raw flour taste.
Gradually pour in the milk, whisking continuously to avoid lumps. Cook, stirring constantly, until thickened and coating the back of a spoon. Season with salt, pepper and nutmeg, then stir through the cheddar and Parmesan until melted.
Combine the cooked macaroni with the Bolognese sauce in the pan, mixing well to coat the pasta evenly.
Arrange the roasted cauliflower florets over the top.
Pour the béchamel over everything, making sure it covers the whole dish.
Bake for 25-30 minutes, until golden and bubbling on top.
Remove from the oven and let it sit for a few minutes before serving.
HINTS
This is meat, pasta and six vegetables under one roof - a handy comeback if anyone at the table claims you never serve "real" food.
Grate the carrot and zucchini rather than chopping them; they melt into the sauce and stay hidden from fussy eaters.
This freezes well before the béchamel and cauliflower go on, so the base Bolognese makes a great double-batch component for another night.
NUTRITION (per recipe total, serves 4-6 - guide only):
Calories: approx. 5200 kcal
Protein: approx. 260g
Carbohydrates: approx. 380g
Fat: approx. 290g
Fibre: approx. 32g
Sugar: approx. 45g
Sodium: approx. 5800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.