Beef Mini Roast with Mac 'n' Cheese
Try this mid week mini roasting joint that serves 2-3 people and is topped with garlic and herbs. It cooks in 50 minutes and is easy to carve. Serve with some comforting macaroni cheese.
prep time
20 mins
cook time
50 minutes
serves
3 people
Ingredients
- 1 x 400-450g lean beef mini roast (we used a mini topside joint)
- 1 tablespoon freshly chopped flat-leaf parsley
- 1 teaspoon garlic purée
- 1 teaspoon rapeseed or olive oil
- For the Macaroni Cheese:
- 250g dried macaroni
- 40g butter
- 40g plain flour
- 850ml milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon English mustard powder
- Dash Worcestershire sauce
- 75g mature hard cheese, e.g. Cheddar, grated
- 40g fresh or dried breadcrumbs
- 1 tablespoon grated Parmesan cheese
Method
Preheat the oven to 190°C, 170°C, Fan, Gas Mark 5.
In a small bowl mix together the parsley, garlic purée and oil. Cook the macaroni according to the packet instructions, drain and set aside.
Place the joint on a chopping board, make several slashes over the surface, season and spread with the herb mixture. Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes (for medium). Cover with foil if browning too quickly.
Meanwhile, to prepare the macaroni cheese, melt the butter in a large non-stick saucepan and stir in the flour. Cook for a few minutes then gradually stir in the milk with a wooden spoon or spatula until a smooth sauce develops. Remove from the heat and stir in the nutmeg, mustard, Worcestershire sauce, cheese and macaroni. Season if required.
Spoon into a large ovenproof dish. Mix together the breadcrumbs and Parmesan. Sprinkle on top and bake for 25-30 minutes.
Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes.
Slice the roast and serve with the macaroni cheese and salad leaves.
