This mini roast beef with mac n cheese is a very tasty supper . The garlic and herb crust is delicious and the macaroni perfect comfort food for colder weather. It cooks in 50 minutes and it is easy to carve.

Best Scotch Beef

Beef from Morley Butchers is a truly premium product. We look for beef that has come from slow growing animals that have enjoyed a natural lifestyle and wholesome diet. Our suppliers are Mac Duff Beef a family business based in Scotland. They produce and source cattle with the final taste being of the prime importance. More on our Beef here >>

Preparation time will be about 20 mins. Allow a further 50 minutes of cooking time. The quantities below will feed 2 people with a generous serving.

Ingredients For Mini Roast Beef With Mac “n” Cheese

1 x 450g beef mini roast such as a mini topside joint from Morley Butchers
Salt and freshly milled black pepper
15ml/1tbsp freshly chopped flat-leaf parsley
5ml/1tsp well crushed garlic or purée
5ml/1tsp rapeseed or olive oil

For the Mac “n” Cheese

250g dried macaroni
40g  butter
40g plain flour
850ml pints milk
1.25ml ground nutmeg
1.25 English mustard powder
Dash Worcestershire sauce
75g mature hard cheese such as Cheddar, grated
40g fresh or dried breadcrumbs
15ml grated Parmesan cheese

Cooking Method For Mini Roast Beef With Mac “n” Cheese

Pre-heat the oven to Gas mark 5, 190°C, 375°F .

Start with the ingredients for the beef crust, 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 beef on a chopping board, make several slashes over the surface, season and spread with the crust 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.

While the mini roast is in the oven 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.

This mini roast beef recipe is from the give them a visit for some more meaty recipes