If you are craving some comfort food that may just help you push out those missing extra watts in your next big training block, race or just as some good recovery food, this may be the recipe for you. Reward yourself by chowing down on this carb-and-protein rich mac ‘n’ cheese with a bolognese sauce by Biju Thomas and Dr. Allen Lim.
At the 2015 Tour of California, Mark Cavendish asked Biju Thomas and Dr. Allen Lim to prepare him a bolognese recipe. They whipped up this twist of two classic comfort foods. A special batch of their mac ’n’ cheese bolognese was prepared just for Cavendish who went on the win the stage. Without a doubt, the secret is in the special sauce.
Mac ‘n’ cheese bolognese
8 oz. uncooked elbow macaroni or curly noodles
1 cup minced bacon
1 lb. ground beef
½ cup minced onion
½ cup finely diced carrots
½ cup minced celery
2 cloves minced garlic
½ cup tomato paste
1 cup dry white wine
1 cup whole milk
1 large tomato, diced
2 tbsp chopped fresh herbs (parsley, thyme, basil or a mixture)
coarse salt and pepper to taste
freshly grated Parmesan
Bring a large pot of salted water to a boil and prepare the pasta as directed on the package. Drain the pasta and set aside.
Brown the bacon in a heavy pot over medium-high heat until crisp. Add the ground beef and continue to cook until browned. Add the onion, carrots, celery and garlic, and cook until the carrots are tender, about 5–6 minutes. Drain any excess fat from the pan.
Add the tomato paste and use a wooden spoon to incorporate it fully, scraping the bottom of the pan. Turn the heat down to medium and add the white wine, cooking about 5 minutes to reduce the liquid and let the flavours meld. Turn the heat off and quickly stir in the milk until well combined.
Finish with the diced tomato and fresh herbs, and season with salt and pepper to taste. Toss with pasta and garnish with Parmesan.
Protein (g) 29
Carbs (g) 40
Fat (g) 34
Fibre (g) 3
Sodium (mg) 731