Mac and Cheese Lasagne

16 Feb 2022


400g beef mince

50g smoked pancetta, chopped

250ml beef stock

150ml red wine

½ finely chopped onion

½ finely chopped carrot

½ finely chopped celery stick

1 tbsp tomato puree

400g chopped tomatoes, canned

1 crushed garlic clove

2 bay leaves

1 rosemary sprig 

1 tsp sugar 

400g macaroni

80g grated mozzarella

2 tbsp olive oil

For the cheese sauce

100g parmesan, grated

100g mature cheddar, grated

800ml semi-skimmed milk

50g butter

50g plain flour

2tsp English mustard



  1. Heat 1 tbsp oil in a large, lidded frying pan / casserole dish and fry the mince and pancetta on a medium heat until golden.
  2. Transfer into a bowl using a slotted spoon and set aside.
  3. Add 1 tbsp oil into the pan and fry the onion, carrot and celery for 10 mins.
  4. Add the garlic and cook for a further minute. Return the meat to the pan.
  5. Pour in the wine and bring to a simmer. Cook until the mixture is reduced by half.
  6. Mix in the tomato puree, tomatoes, stock, bay leaves, rosemary and sugar.
  7. Cover and simmer for 30 minutes and ten uncovered for a further 10 minutes until reduced.
  8. Meanwhile, melt the butter in a pan until foaming and stir in the flour and cook for 2 minutes. 
  9. Stir in the mustard, remove from the heat and gradually mix in the milk.
  10. Return to the heat and stir continuously until the sauce is thick and smooth.
  11. Add 80g of the cheddar, the parmesan, and then season to taste. 
  12. Preheat the oven to 200C / Gas Mark 6.
  13. Cook the macaroni in a pan of boiling water for 5 minutes. 
  14. Drain and stir in the cheese sauce.
  15. Layer the meat and macaroni mixtures alternately, finishing with a layer of the macaroni.
  16. Top with the remaining cheddar and mozzarella. 
  17. Bake for 25-30 minutes until golden brown.