Looking for something different for dinner? Try out this twist on mac and cheese and create a cheeseburger-inspired bake.
- 1 tbsp Co-op olive oil
- 450g pack Co-op 5% fat British lean beef steak mince
- 2 tbsp Worcestershire sauce
- 1 beef stock cube
- 250g macaroni
- 40g Co-op unsalted butter
- 50g Co-op plain flour
- 700ml Co-op semi-skimmed milk
- 2 tsp English mustard
- 130g Lymn Bank Farm Just Jane mature cheddar, grated
- 1 Gadsby's bun, roughly torn into large breadcrumbs
- Heat the oil in a frying pan, add the mince and fry for 3-4 mins, stirring frequently, until browned.
- Drain on kitchen paper and return to the pan.
- Stir in the Worcestershire sauce, crumble in the stock cube and add 150ml boiling water.
- Cook for 5 mins, until slightly thickened, then tip into a baking dish.
- Preheat the oven to 180°C/fan 160°C/Gas 4.
- Cook the macaroni for a couple of minutes less than on the pack instructions, then drain.
- Meanwhile, melt the butter in a pan, then stir in the flour.
- Gradually add the milk, whisking all the time, and bring to the boil.
- Simmer for 3-4 mins until thickened.
- Remove from the heat, stir in the mustard and two thirds of the cheese, then tip in the macaroni and stir to coat.
- Spoon the macaroni cheese mixture on top of the mince, then scatter over the breadcrumbs and the remaining cheese.
- Bake in the oven for 15-20 mins, until bubbling and golden.