I'm known for my Baked Mac and Cheese recipe! So let’s go ahead and clear this up: macaroni and cheese lasagna is not just mac layered in a pan. It’s a technique. We’re building a proper cheese sauce, seasoning it so it actually has flavor, and then layering it with Italian seasoned beef and marinara the same way you would a traditional lasagna.
And no, this is not Kraft. I’ve been making baked mac for years, this recipe works because the cheese sauce stays creamy, the noodles stay tender, and the top bakes into that golden brown layer everyone fights over. Trust me, you’re about to make your new favorite comfort food hybrid.
Macaroni Lasagna Ingredients
Many of the ingredients are pantry staples you likely already have on hand. The remaining ingredients are everyday, simple items you can pick up on any store-run.
- Elbows Pasta: Shells or Cavatappi will work great, too
- Butter
- Flour
- Milk
- Heavy Whipping Cream
- Cheddar Cheese
- Mozzarella Cheese
- Ricotta Cheese
- Ground Beef: You can also use ground turkey, ground chicken, or Italian Sausage
- Onions
- Bell Peppers
- Garlic
- Marinara Sauce
- Garlic Powder, Onion Powder, Italian Seasoning, Sugar or Sweetener, Salt and Pepper
How to Make Mac and Cheese Lasagna
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbows until al dente according to package directions. Drain and set aside.
- Brown the Meat: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Drain any excess grease.
- Sauté the Aromatics: Add the Italian seasoning, sugar or sweetener (to balance acidity), and salt and pepper to taste. Toss in the onions, bell peppers, and garlic to the skillet with the beef. Cook until softened and fragrant, about 3–4 minutes.
- Sauce the Meat Add marinara sauce and stir. Reduce heat and simmer for 10 minutes. Set aside.
- Make the Cheese Sauce (Béchamel Base) In a separate large saucepan (or the same pot you used to cook the pasta), melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Add the Dairy Slowly whisk in the milk and heavy cream. Bring to a gentle simmer, whisking until thickened.
- Add the Cheeses: Turn heat to low. Add the cheddar and mozzarella cheeses and stir until melted and smooth. Season with garlic powder, onion powder, salt and pepper to taste.
- Combine Pasta with Cheese Sauce: Add the cooked elbows into the cheese sauce and stir until fully coated.
- Assemble the Layers: In a baking dish, add a layer of meat sauce followed by cheesy pasta. Then add ricotta and grated mozzarella cheese. Repeat with a layer of meat sauce and cheesy pasta. Sprinkle cheddar and mozzarella on top.
- Bake: Cover the dish with foil and bake at 350°F for 30–35 minutes. Remove the foil and bake an additional 10–15 minutes until bubbly and the cheese is melted and browned.
- Rest + Serve: Let the lasagna rest for 10–15 minutes before cutting so it can set up and hold layers.
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Mac and Cheese Lasagna
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
Mac and Cheese
- 8 oz elbow or shells pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 cup milk Any milk will work
- 2 cups grated cheese I used 1 cup sharp cheddar and 1 cup of mozzarella cheese.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Lasagna
- 1 pound ground beef, turkey, or Italian sausage
- ½ cup diced onions
- ½ cup diced green bell peppers
- 3-4 garlic cloves Minced
- 1-2 teaspoons Italian Seasoning I use 2 teaspoons.
- salt and pepper to taste
- 2 tablespoons sugar or sweetener
- 24 oz marinara sauce
- ¾ cup ricotta cheese
- 2 cups grated mozzarella cheese
- 1 cup grated cheddar cheese
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Cook the elbows until al dente according to package directions. Drain and set aside.8 oz elbow or shells pasta
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Drain any excess grease.1 pound ground beef, turkey, or Italian sausage, ½ cup diced onions, ½ cup diced green bell peppers, 3-4 garlic cloves
- Add the Italian seasoning, sugar or sweetener (to balance acidity), and salt and pepper to taste. Toss in the onions, bell peppers, and garlic to the skillet with the beef. Cook until softened and fragrant, about 3–4 minutes.1-2 teaspoons Italian Seasoning, salt and pepper to taste, 2 tablespoons sugar or sweetener
- Add marinara sauce and stir. Reduce heat to low and simmer (place the lid on the pan) for 10 minutes. Set aside.24 oz marinara sauce
- In a separate large saucepan (or the same pot you used to cook the pasta), melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Add the flour in stages to avoid clumping.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Whisk in the milk and heavy cream. Bring to a gentle simmer, whisking until thickened.1 cup heavy whipping cream, 1 cup milk
- Turn heat to low. Add the cheddar and mozzarella cheeses and stir until melted and smooth. Season with garlic powder, onion powder, salt and pepper to taste.2 cups grated cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper to taste
- Add the cooked elbows into the cheese sauce and stir until fully coated.
- In a baking dish, add a layer of meat sauce followed by cheesy pasta. Then add ricotta and 1 cup of mozzarella cheese. Repeat with a layer of meat sauce and cheesy pasta. Sprinkle 1 cup of cheddar and 1 cup of mozzarella on top.2 cups grated mozzarella cheese, ¾ cup ricotta cheese, 1 cup grated cheddar cheese
- Cover the dish with foil (I spray the foil with a little oil to prevent most of the cheese on top from sticking to the foil). Bake at 350°F for 30-35 minutes. Remove the foil and bake an additional 10–15 minutes until bubbly and the cheese is melted and browned.For a crispy brown top: Broil the lasagna for 3-5 minutes until crisp on top.
- Let the lasagna rest for 10–15 minutes before cutting so it can set up and hold layers.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitutions, Variations, and Add-Ins
- White Cheddar Cheese
- Colby Jack Cheese
- Cajun Seasoning
- Pesto
- Buffalo Sauce
- Lobster
- Crab
- Shrimp
- Bacon
- Pulled pork
- Italian sausage
- Rotisserie chicken
- Jalapeños
- Roasted garlic
- Spinach
- Mushrooms
- Caramelized onions
- Sun-dried tomatoes
- Hot honey drizzle
- Truffle oil
- Crispy fried onions
- Toasted breadcrumbs
Frequently Asked Questions and Recipe Pro Tips
Yes. Cook to al dente so they don’t get mushy once baked in the sauce.
You don't really need to go overboard here. I like cheddar, mozzarella, and ricotta for a classic lasagna feel. Monterey, Colby Jack, or mascarpone will also work.
I wouldn't. Block cheese melts smoother and gives you a better sauce. Use it if you prefer.
The heat was too high once the cheese went in or the sauce boiled after adding cheese. Melt cheese off the heat for the smoothest result.
Creamy and scoopable. Not soupy, not stiff. The sauce should cling to the pasta.
Let it rest for at least 10–15 minutes before serving so the cheese can set.
Yes. Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready. Add a few extra minutes if it’s cold from the fridge.
Yes. Freeze baked or unbaked. Thaw in the fridge, then bake until heated through.
Usually 30-35 minutes covered, then 10–15 minutes uncovered so it bubbles and browns.
Cover and reheat low and slow at 300–325°F. A splash of milk or cream helps loosen it back up.
Yes. Ground beef, Italian sausage, bacon, shrimp, crab, or shredded chicken all work here.
Yes whole or 2% milk, or half and half all work. Just simmer long enough to thicken before adding cheese. Heavy cream is best for creating a thick sauce.
It holds well covered and tightly sealed in the fridge for up to 3–4 days.
What to Pair with Lasagna
I like to serve it with comforting sides that round out the meal without overpowering it. Garlic bread or Texas toast is always a hit for soaking up the sauce, and soft dinner rolls or Southern cornbread work just as well if you want something warm and buttery on the plate.
For vegetables, roasted broccoli, sautéed spinach, or Southern green beans add balance and a little freshness to cut through the richness.
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