Bolognese Mac and Cheese

I found this recipe in a Hoffman Cooking Press magazine. The meat sauce is very similar to my grandmothers version of bolognese so I added the spices she uses. I also found a block of gouda-parmesan cheese which I think melts better than parm, and subbed 1c milk for half and half just because. I like Orecchiette, but any short cut pasta is good. Double recipe to fill 9x13 pan

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Step 1

1. Prepare 2.5 qt baking dish and preheat oven to 375. Cook 8oz pasta of choice per package instructions.

Step 2

Add mushrooms and broth to small saucepan and simmer til softened. Chop mushrooms and reserve broth.

Step 3

Heat oil in large dutch oven. Add beef, onion, celery, carrots, garlic and cook until meat is browned. Drain fat and return to pan.

Step 4

Add mushrooms, broth, tomato puree, wine, 1/2 tsp each of salt and pepper, 1/4 tsp each cloves, cinnamon, and allspice. Simmer on medium heat about 20 minutes or until thickened

Step 5

To a 3rd saucepan, melt butter on medium heat, add flour and whisk 1 minute. Whisk in milk, nutmeg, remaining salt and pepper, 1/4 tsp red pepper flakes

Step 6

Bring to boil, stirring constantly then reduce heat to medium low. Continue stirring until thickened.

Step 7

Remove from heat and add shredded parmesan and 1/2c fontina cheese. Stir in cooked pasta.

Step 8

Add pasta and cheese sauce to prepared baking dish, top with beef mixture, sprinkle remaining fontina cheese. Bake until melted, about 15 minutes.