Bolognese Mac & Cheese with ANCO Creamy Havarti Cheese – Week 21: Ground Meat

Bolognese sauce is a classic Northern Italian ragù. It’s very flavourful and usually served over larger pastas it can stick to, like tagliatelle.

This week’s “Ground Meat” theme inspired me to make Mac & Cheese topped with a tasty bolognese. Served over rigatoni in a velvety sauce of ANCO Creamy Havarti and Il Villaggio Parmesan, it’s sure to become a family favourite.



  1. In a saucepan, heat butter and oil over medium heat. Soften the onion, then add celery, carrots, and garlic. Cook for about 2 minutes.
  2. Add ground veal and season with salt and pepper. Break up meat and cook until browned.
  3. Add milk and let simmer until almost completely evaporated.
  4. Add veal stock and let cook until reduced by half.
  5. Add tomatoes and mix well.
  6. Turn heat to low and let simmer gently, uncovered, for about 1 hour, stirring occasionally. Adjust seasoning to taste. Add herbs and set aside.

  7. In a saucepan, melt butter and soften onion and garlic.  
  8. Add flour and stir for 1 minute, making sure the flour doesn’t brown.  
  9. Add milk and cream, beating with a whisk until smooth.
  10. Simmer for 15 minutes, stirring regularly until sauce thickens. Season with salt and pepper.

  11. Stir in cheeses and then pasta.  
  12. When ready to serve, spoon a ladleful of bolognese over Mac & Cheese and top with herbs and freshly grated Parmesan.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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