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Fill a large pot with water and bring it to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the cooked macaroni and set aside.

While the pasta cooks, prepare the cheese sauce. Place a large pan or wok over medium heat. Add 60 grams of butter and allow it to melt completely.

Once the butter is melted, add the all-purpose flour to the pan. Stir continuously with a wooden spoon for 1-2 minutes to create a roux, ensuring no lumps remain.

Gradually pour the milk into the pan while continuously whisking the roux. Continue stirring until the sauce thickens and becomes smooth.

Stir in the turmeric powder, cumin powder, and black pepper into the cheese sauce. Mix well to combine.

Add 250 grams of shredded cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth, creamy, and stretchy.

Add the cooked and drained elbow macaroni to the cheese sauce. Stir thoroughly to ensure all the macaroni is coated. Set aside.

Prepare the meat sauce. Place a separate pan or wok over medium heat. Add the cooking oil and 15 grams of butter. Allow the butter to melt.

Add the finely diced red onions to the pan. Sauté until they are softened and lightly caramelized, about 3-5 minutes.

Add the ground beef to the pan with the onions. Break up the ground meat with a spatula and cook until it is fully browned, about 5-7 minutes.

Drain any excess fat from the ground beef. Stir in the dried oregano, paprika, and turmeric powder. Mix well to incorporate the spices.

Pour the tomato sauce into the meat mixture. Stir well and allow the meat sauce to simmer for 5-7 minutes, allowing the flavors to meld.

Preheat your oven to 190°C (375°F). Take a large, rectangular glass baking dish.

Spread an even layer of the prepared mac & cheese at the bottom of the baking dish.

Spoon an even layer of the prepared meat sauce over the mac & cheese layer.

Add another layer of mac & cheese on top of the meat sauce.

Add another layer of meat sauce on top of the mac & cheese.

Finish with a final layer of mac & cheese.

Sprinkle a generous amount of the remaining shredded cheese evenly over the top layer of mac & cheese.

Place the baking dish into the preheated oven. Bake for 20-25 minutes, or until the cheese topping is melted, bubbly, and golden brown.

Remove the baked mac & cheese lasagna from the oven. Let it rest for 5 minutes before serving.

Cut a square portion and transfer it to a plate. Serve hot.


Fill a large pot with water and bring it to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the cooked macaroni and set aside.

While the pasta cooks, prepare the cheese sauce. Place a large pan or wok over medium heat. Add 60 grams of butter and allow it to melt completely.

Once the butter is melted, add the all-purpose flour to the pan. Stir continuously with a wooden spoon for 1-2 minutes to create a roux, ensuring no lumps remain.

Gradually pour the milk into the pan while continuously whisking the roux. Continue stirring until the sauce thickens and becomes smooth.

Stir in the turmeric powder, cumin powder, and black pepper into the cheese sauce. Mix well to combine.

Add 250 grams of shredded cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth, creamy, and stretchy.

Add the cooked and drained elbow macaroni to the cheese sauce. Stir thoroughly to ensure all the macaroni is coated. Set aside.

Prepare the meat sauce. Place a separate pan or wok over medium heat. Add the cooking oil and 15 grams of butter. Allow the butter to melt.

Add the finely diced red onions to the pan. Sauté until they are softened and lightly caramelized, about 3-5 minutes.

Add the ground beef to the pan with the onions. Break up the ground meat with a spatula and cook until it is fully browned, about 5-7 minutes.

Drain any excess fat from the ground beef. Stir in the dried oregano, paprika, and turmeric powder. Mix well to incorporate the spices.

Pour the tomato sauce into the meat mixture. Stir well and allow the meat sauce to simmer for 5-7 minutes, allowing the flavors to meld.

Preheat your oven to 190°C (375°F). Take a large, rectangular glass baking dish.

Spread an even layer of the prepared mac & cheese at the bottom of the baking dish.

Spoon an even layer of the prepared meat sauce over the mac & cheese layer.

Add another layer of mac & cheese on top of the meat sauce.

Add another layer of meat sauce on top of the mac & cheese.

Finish with a final layer of mac & cheese.

Sprinkle a generous amount of the remaining shredded cheese evenly over the top layer of mac & cheese.

Place the baking dish into the preheated oven. Bake for 20-25 minutes, or until the cheese topping is melted, bubbly, and golden brown.

Remove the baked mac & cheese lasagna from the oven. Let it rest for 5 minutes before serving.

Cut a square portion and transfer it to a plate. Serve hot.
