Bolognese Mac and Cheese Bake
Macaroni in a silky cheese sauce layered with meaty ragu and baked under a crisp, cheesy crust. Pure comfort food.
Made with Slow cooked ragu and Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.95 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Boil the macaroni in salted water for 2 minutes less than the packet says, so it is still firm. Drain.
8 min - 2
Warm your ready made ragu (see the base recipe) in a pan with 3 tbsp water for 5 minutes until loose.
5 min - 3
Warm your ready made cheese sauce (see the base recipe) in another pan until smooth and pourable. Stir in the macaroni.
- 4
Spoon half the macaroni mixture into a large baking dish. Cover with all the ragu in an even layer, then top with the rest of the macaroni mixture.
- 5
Scatter with the cheddar and Parmesan.
- 6
Bake for 25 to 30 minutes, until golden and bubbling and the middle is steaming hot all the way through. Leave to stand for 5 minutes before serving.
27 min 30 s
Tips
- Keep the macaroni slightly underdone. It keeps cooking in the sauce while it bakes.
- Make sure the cheese sauce is loose when you stir in the pasta. It thickens in the oven.
- Add a spoon of mustard to the cheese sauce for a sharper flavour, if you like.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days. Freeze portions for up to 3 months. Reheat until steaming hot all the way through, once only.
Questions
Can I use another pasta shape?
Yes. Penne, rigatoni, fusilli or shells all hold the sauce well. Cook for 2 minutes less than the packet says before baking.
How do I make it gluten free?
Use gluten free macaroni and a cheese sauce made with gluten free flour, and check the cheese labels. The ragu in the base is already gluten free.
Can I make it ahead?
Yes. Assemble, cool, cover and chill for up to 24 hours. Bake for 35 to 40 minutes and check the centre is steaming hot all the way through.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
