Lasagna Mac N Cheese

• 1 onion
• 4 cloves of garlic
• 500 g ground beef
• 4 tbsp the spice club italian
• 4 tbsp tomato puree
• 250 ml milk
• 350 g beef stock
• 400 g macaroni

Bechamel sauce:

• 750 ml milk
• 100 g mozzarella cheese
• 100 g cheddar cheese
• 40 g Parmesan cheese
• 2 tbsp Dijon mustard
• 45 g flour
• 45 g butter

Step 1: Prepare the Ragu

• Chop the onion and finely chop the garlic.
• Heat oil in a large pan over medium heat. Add ground beef and cook for 5 minutes until golden brown. Remove ground beef from pan and set aside.

Step 2: Make the Ragu Sauce

• Add some more olive oil to the pan and fry the chopped onion for 5-7 minutes until golden brown and translucent.
• Add the minced garlic and the spice club italian, fry for another 2 minutes and then add the tomato puree. Fry for another minute.
• Reduce the heat, add the cooked mince back to the pan and pour in the milk and beef stock.
• Season with black pepper, cover with a lid and simmer for 45 minutes, stirring regularly.

Step 3: Make the Bechamel sauce

• Start the sauce by grating all three cheeses.
• Melt the butter in a large pan, add the flour and cook for 2-3 minutes until it smells nutty.
• Gradually add the milk, stirring constantly.
• Bring to a boil, reduce the heat and simmer for 2 minutes until thickened.
• Add the mustard and Parmesan cheese, along with half the cheddar and mozzarella.

Step 4: Prepare the Pasta and Gratinee

• Preheat the grill (or oven) to 200 degrees.
• Bring a large pot of water to a boil. Add the macaroni and cook for 1 minute less than the instructions on the package.
• Drain the pasta, reserving a cup of the cooking water.
• Toss the pasta with the ragu and a dash of the reserved water, mixing well to coat all the pasta.
• Place the mixture in an oven dish and pour the cheese sauce over it.
• Sprinkle the remaining mozzarella and cheddar over the top and place under the grill (or in the oven) for 5-10 minutes until bubbling and golden brown. Enjoy your delicious meal!