Easy-Peasy Cheeseburger Pasta
30 - 45 mins
Amp up the flavour on everyone’s favourite mac & cheese - adding some mince makes it go a little further, and that means leftovers to enjoy for lunch!
300g minced meat e.g. chicken, turkey, pork, beef, quorn
1tbsp Worcestershire sauce
300g tube pasta e.g. penne, rigatoni, or macaroni, cooked according to packet instructions
2 tbsp butter
2 tbsp plain flour
350g mature cheddar cheese, grated handful of breadcrumbs
1 tbsp oil
salt & freshly ground black pepper
2 tsp mustard (grainy, English or Dijon is fine
handful of fresh chopped parsley to serve
Add the oil to a non-stick frying pan, and cook the mince for a few minutes until well-browned.
Add the Worcestershire sauce and stir well to combine, then set aside.
For the cheese sauce, add the butter and flour to a non-stick saucepan on a low heat. Using a silicone spatula or whisk, bring together the melted butter and flour, until it’s a roux, or sand-like consistency. If you need a little more of either, just add in 1tsp at a time.
Then, gradually add in the milk, 100ml at a time, continuously whisking to keep the mixture smooth.
Add in the mustard and about ¾ of the grated cheese. Stir until you have a smooth, melty sauce. Season to taste with salt and pepper.
Pour the cooked pasta into a large oven-proof dish. Pour the cheese sauce over the top and then add a layer of the cooked mince.
Combine the breadcrumbs and remaining cheese and sprinkle over the top of the dish.
Place the dish into a preheated oven (180c / 160c fan) for 15minutes, or until the top has browned.
Serve a sprinkling of fresh parsley, green veggies like broccoli, raw crudités or a salad. Delicious with a dash of your favourite hot sauce, too!