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

  1. Preheat the oven to 190°C, 170°C, Fan, Gas Mark 5.

  2. In a small bowl mix together the parsley, garlic purée and oil.   Cook the macaroni according to the packet instructions, drain and set aside.

  3. 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.

  4. 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.

  5. Spoon into a large ovenproof dish.  Mix together the breadcrumbs and Parmesan.  Sprinkle on top and bake for 25-30 minutes.

  6. Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes.

  7. Slice the roast and serve with the macaroni cheese and salad leaves.