Cheesy mac and saucy lasagne

Preheat the oven to 180°C (160°C for convection oven). Cook the macaroni in a large saucepan of salted boiling water for 8 - 12 minutes or until al dente. Drain and return pasta to the saucepan.

Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add half the beef mince and cook, stirring, for 3 - 4 minutes or until the mince changes colour. Transfer to a heatproof bowl. Repeat with the remaining mince. 

Heat the remaining oil in the frying pan. Add the onion and garlic. Cook for 5 minutes or until the onion is soft, stirring continuously. Add the mince, pasta sauce, water, Worcestershire sauce and bay leaf. Cook for 10 - 15 minutes or until the sauce thickens, stirring regularly. Stir in the oregano.

For the cheese sauce, heat the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove the pan from the heat. Gradually add the milk, stirring until smooth. Return the saucepan to medium heat and cook, stirring constantly, until the sauce boils. Stir in half the cheese until melted and smooth. Remove the pan from the heat and set aside for 2 minutes to cool slightly. Whisk in the egg, then season with salt and pepper.

Add the cheese sauce to the pasta. Stir until well combined. Spoon half the pasta mixture into an 8 cm-deep ovenproof frying pan or ovenproof dish. Spoon over the mince and tomato mixture. Top with the remaining pasta mixture. Sprinkle the remaining cheese over the top. Bake for 40 - 50 minutes or until golden. Set aside for 20 minutes before serving.