Bolognese Mac and Cheese

Yield:

4 to 6 servings

For the sauce

Instructions

First, make the sauce: Heat olive oil in a large sauté pan over medium-high heat until shimmering, then add the onion, carrot, and celery and cook until softened but not browned, 5 to 7 minutes; if the pan seems too hot, turn heat down to medium. Add garlic and sauté for 30 seconds. Increase the heat to medium-high if you had reduced it, and add the beef, seasoning generously with salt and pepper. Use a spoon to break up the beef and cook until no longer pink, 6 to 8 minutes.

Add the milk and nutmeg and simmer until mostly evaporated, 5 to 7 minutes. Add the white wine and simmer until nearly evaporated, about 10 minutes. Add the chopped tomatoes, breaking up with a spoon, and simmer, stirring occasionally, for 6 minutes. Remove the pan from heat and stir in Parmesan and basil. Set aside.

For the mac and cheese

Ingredients

5 tablespoons salted butter, divided, plus more for greasing dish
3 cups shredded whole-milk mozzarella, divided
6 ounces (about 2 cups) finely grated Parmesan, divided
8 ounces rigatoni
1 medium garlic clove, peeled and minced
¼ cup (35 grams) all-purpose flour
3 cups whole milk
Kosher salt and freshly ground black pepper, to taste

Instructions

Now, prepare the mac and cheese: Butter an 8-by-8-inch baking dish and set aside. Preheat your oven to 350°F and set a rack to the middle position.

Combine the mozzarella and Parmesan in a medium bowl and set aside.

Cook the pasta in salted water according to the package directions, until just al dente (or a little bit underdone—the pasta will continue to cook in the oven). Drain, pour into a large mixing bowl, and toss with 1 tablespoon butter until the pasta is well coated. Set aside.

Dry the pot used for the pasta and return it to the stove. Add the remaining 4 tablespoons of butter and melt over medium heat. Stir in the garlic and sauté until fragrant, about 30 seconds. Reduce the heat to medium-low, add the flour, and whisk to form a paste. Cook, stirring constantly, for about 1 minute.

Add about ¼ cup of milk and whisk until smooth, scraping up any bits of the butter-flour mixture from the bottom and sides of the pan. Increase the heat to medium and gradually whisk in the remaining milk, about ½ cup at a time, until fully incorporated. Continue cooking, whisking constantly, until the mixture is smooth and slightly thickened, 5 to 6 minutes.

Reduce the heat to low and stir in 3½ cups of the mozzarella-Parmesan blend until melted and smooth. Season to taste with salt and pepper. Pour the cheese sauce over the pasta and gently stir to combine.

Add half of the mac and cheese to the prepared baking dish, smoothing into an even layer. Give the Bolognese sauce a stir and pour on top of the mac and cheese. Cover with the remaining mac and cheese and then sprinkle an even layer of the remaining mozzarella-Parmesan blend (approximately 1½ cups total) over the top.

Place the dish on a baking sheet and put in the oven. Bake until golden and the edges bubble, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes before serving.