Macaroni and Cheese Pie

Ingredients

2 tablespoons olive oil (divided)
1 Medium carrots (diced)
1/2 Small onion (diced)
1 stalk celery (diced)
1lb ground beef
3 tablespoons all-purpose flour (divided)
1/2 cup red wine-I use Cabernet Sauvignon (or use beef broth if you don't want to use the wine)
1 tablespoon tomato paste
1/2 cup frozen peas (optional)
6oz elbow macaroni (or other small pasta shape)
1 cup whole milk
4oz shredded cheese (whatever variety you like-I used 3 ounces of Gruyere and 1 ounce of cheddar)
salt and pepper

Step 1
Preheat the oven to 350 degrees.
Step 2
Prepare the meat: Preheat one tablespoon of the olive oil over medium heat. Sauté the carrot, onion, and celery until they are soft. Add the ground beef and cook until no longer pink. Drain away any excess fat. Sprinkle one tablespoon of flour over the meat and stir it in. Pour over the red wine and cook until thickened. Add the tomato paste, peas, and salt and pepper to taste and stir to thoroughly combine. Remove from heat and set aside.
Step 3
Prepare the macaroni and cheese: Cook the pasta according to package instructions. While the pasta is cooking, make the sauce mornay. Melt the butter in the remaining tablespoon of olive oil in a medium pan over medium heat. Whisk in the remaining two tablespoons of flour and cook for about a minute. Whisk the milk in gradually and cook until thickened, about two minutes. Gradually whisk in 3/4 of the cheese. Salt and pepper to taste. Drain the pasta and stir the cheese sauce and pasta together.
Step 4
Place the meat mixture in an 8-inch square baking dish, a 9-inch pie plate, or other appropriately sized baking dish (you could even use a cast iron skillet). Spread the macaroni and cheese over the top and sprinkle with the remaining cheese. Bake for 25 minutes. Turn the oven to broil and broil the top until it reaches your desired brownness.
Step 5
Allow the dish to sit for about five minutes before serving.