Mac and Cheese Lasagna
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.
Servings 8 servings
Calories 696kcal
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
Serving: 1serving | Calories: 696kcal | Carbohydrates: 34g | Protein: 35g | Fat: 47g