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Mac cheese lasagna. Courtesy of Simon Rimmer
Well, I know not really suitable for all campers but if you have an oven it's ideal. If no oven just cook the Mac cheese and finish off topped with cheese crisped up using a crime bruilee blow torch!!!( the unwanted Christmas present HAS a use!)
Anyway, this recipe is adapted from a recipe by my friend Simon Rimmer. I say "friend", I consider him to be a friend however I have not actually met him but have Made a few of his recipes over the years so FRIEND it is lol.
Macaroni cheese lasagna.
Ingredients
600g macaroni
75g butter
75g flour
1350ml milk
3 tsp mustard -I love mikes gourmet English mustard!
250g strong cheddar, grated
For the crumb
150g breadcrumbs
75g butter
75g grated parmesan
For the bolognese sauce
225g lean beef mince
1 half finely chopped onion
1 pepper, finely chopped
12 baby plumb tomatoes, chopped
100g tomato purée ot ketchup
1 tin chopped tomatoes
Salt and pepper
1 tsp each of dried thyme, oregano, chopped garlic clove.
1 bay leaves
Serve with sea view and Chianti!!!
Method
1. To make the bolognese sauce - brown the mince in the oil, then set aside.
2. Now gently fry the onion, peppers until soft (5 minutes).
3. Pop the mince back in together with the tomato puree and bay leaf and cook for 5 minutes.
4. Now add the toms and herbs, bring to the boil, then simmer for at least 30 minutes and season well. Leave to cool.
5. Cook the macaroni, drain and refresh.
6. Melt butter, add flour and mustard powder and cook for 3 minutes. Whisk in milk, a little at a time and cook for 3-4 minutes.
7. Add cheeses, then the pasta.
8. Grease a dish and add half of the pasta.
9. Add the lasagna mix.
10. Now the rest of the pasta.
11. Mix crumbs, cheese and butter, sprinkle on top.
12.Bake at 180C for approximately until topping crispy.
Anyway, this recipe is adapted from a recipe by my friend Simon Rimmer. I say "friend", I consider him to be a friend however I have not actually met him but have Made a few of his recipes over the years so FRIEND it is lol.
Macaroni cheese lasagna.
Ingredients
600g macaroni
75g butter
75g flour
1350ml milk
3 tsp mustard -I love mikes gourmet English mustard!
250g strong cheddar, grated
For the crumb
150g breadcrumbs
75g butter
75g grated parmesan
For the bolognese sauce
225g lean beef mince
1 half finely chopped onion
1 pepper, finely chopped
12 baby plumb tomatoes, chopped
100g tomato purée ot ketchup
1 tin chopped tomatoes
Salt and pepper
1 tsp each of dried thyme, oregano, chopped garlic clove.
1 bay leaves
Serve with sea view and Chianti!!!
Method
1. To make the bolognese sauce - brown the mince in the oil, then set aside.
2. Now gently fry the onion, peppers until soft (5 minutes).
3. Pop the mince back in together with the tomato puree and bay leaf and cook for 5 minutes.
4. Now add the toms and herbs, bring to the boil, then simmer for at least 30 minutes and season well. Leave to cool.
5. Cook the macaroni, drain and refresh.
6. Melt butter, add flour and mustard powder and cook for 3 minutes. Whisk in milk, a little at a time and cook for 3-4 minutes.
7. Add cheeses, then the pasta.
8. Grease a dish and add half of the pasta.
9. Add the lasagna mix.
10. Now the rest of the pasta.
11. Mix crumbs, cheese and butter, sprinkle on top.
12.Bake at 180C for approximately until topping crispy.