Mac & Cheese Lasagna
Mac & Cheese Lasagna
Ingredients
For the Meat Sauce
- 1 pound ground beef
- 1 yellow onion, diced
- 2 carrots, medium, diced
- 6 garlic cloves, minced
- 28 ounces crushed tomatoes
- 1/4 cup beef broth
- 2 teaspoons garlic powder, divided (1 teaspoon for meat, 1 teaspoon for sauce)
- 2 teaspoons dried basil
- 2 teaspoons oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sugar
- as needed salt, to taste
- as needed black pepper, to taste
- as needed olive oil
For the Mac and Cheese
- 1 pound elbow pasta
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups half & half
- 2 cups heavy cream
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1/2 pound smoked Gouda, shredded
- 1/2 pound Vermont cheddar, shredded
- 1/2 pound sharp white cheddar, shredded
- 1/2 pound cream havarti, shredded
- 4 ounces mozzarella cheese, shredded
- 2 teaspoons chicken bouillon, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons smoked paprika, divided
- 1 teaspoon mustard powder, divided
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Heat a large pan or Dutch oven over medium-high heat. Add a splash of olive oil. Add the diced yellow onion and carrots, season with a pinch of salt, and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the pan and cook for 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the ground beef to the pan. Break it up with a spoon and brown it thoroughly. Season the browning beef with 1 teaspoon of garlic powder and 1 teaspoon of paprika.
⏱️ 8 min
- 4
Once the beef is browned, drain any excess fat. Deglaze the pan with the beef broth, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 5
Stir in the crushed tomatoes, the remaining 1 teaspoon of garlic powder, dried basil, oregano, Italian seasoning, red pepper flakes, and sugar. Season with salt and black pepper to taste.
⏱️ 3 min
- 6
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 30 min
- 7
While the meat sauce simmers, prepare the mac and cheese. In a large pot, bring a generous amount of salted water to a boil. Add 1 teaspoon of chicken bouillon to the water. Cook the elbow pasta until it is just under al dente, according to package directions. Drain well and set aside.
⏱️ 10 min
- 8
In a separate large saucepan or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min
- 9
Add half of the mac and cheese seasonings to the melted butter: 1 teaspoon chicken bouillon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon mustard powder. Stir for 1 minute until fragrant.
⏱️ 2 min
- 10
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min
- 11
Gradually whisk in the half & half and heavy cream, a little at a time, until smooth and no lumps remain. Continue to whisk until the sauce begins to thicken, about 5-7 minutes.
⏱️ 7 min
- 12
Stir in the softened cream cheese and sour cream until completely melted and smooth.
⏱️ 3 min
- 13
Add the remaining mac and cheese seasonings: 1 teaspoon chicken bouillon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon mustard powder. Season with salt and black pepper to taste.
⏱️ 2 min
- 14
Reduce the heat to low. Add half of the shredded cheeses (1/4 pound smoked Gouda, 1/4 pound Vermont cheddar, 1/4 pound sharp white cheddar, 1/4 pound cream havarti, and 2 ounces mozzarella cheese) to the sauce in batches, stirring until each batch is melted and smooth before adding more.
⏱️ 5 min
- 15
Fold the cooked elbow pasta into the cheese sauce until it is evenly coated.
⏱️ 2 min
- 16
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375
- 17
To assemble the lasagna, spread a layer of the prepared mac and cheese in the bottom of a large baking dish.
⏱️ 2 min
- 18
Spoon a layer of the meat sauce over the mac and cheese layer.
⏱️ 1 min
- 19
Sprinkle a layer of the remaining shredded cheeses over the meat sauce.
⏱️ 1 min
- 20
Repeat the layers: mac and cheese, then meat sauce, then cheese, until all ingredients are used, finishing with a generous layer of shredded cheese on top.
⏱️ 3 min
- 21
Bake in the preheated oven at 375°F for 30 minutes, or until bubbly and heated through.
⏱️ 30 min•🌡️ 375
- 22
For a golden brown top, broil for an additional 3-5 minutes, watching carefully to prevent burning.
⏱️ 5 min
- 23
Remove from oven, let rest for a few minutes, then serve and enjoy!
⏱️ 5 min
Kitchen Tools
Mac & Cheese Lasagna
For the Meat Sauce
- 1 pound ground beef
- 1 yellow onion, diced
- 2 carrots, medium, diced
- 6 garlic cloves, minced
- 28 ounces crushed tomatoes
- 1/4 cup beef broth
- 2 teaspoons garlic powder, divided (1 teaspoon for meat, 1 teaspoon for sauce)
- 2 teaspoons dried basil
- 2 teaspoons oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sugar
- as needed salt, to taste
- as needed black pepper, to taste
- as needed olive oil
For the Mac and Cheese
- 1 pound elbow pasta
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups half & half
- 2 cups heavy cream
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1/2 pound smoked Gouda, shredded
- 1/2 pound Vermont cheddar, shredded
- 1/2 pound sharp white cheddar, shredded
- 1/2 pound cream havarti, shredded
- 4 ounces mozzarella cheese, shredded
- 2 teaspoons chicken bouillon, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons smoked paprika, divided
- 1 teaspoon mustard powder, divided
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Heat a large pan or Dutch oven over medium-high heat. Add a splash of olive oil. Add the diced yellow onion and carrots, season with a pinch of salt, and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the pan and cook for 30 seconds until fragrant.
⏱️ 1 min - 3
Add the ground beef to the pan. Break it up with a spoon and brown it thoroughly. Season the browning beef with 1 teaspoon of garlic powder and 1 teaspoon of paprika.
⏱️ 8 min - 4
Once the beef is browned, drain any excess fat. Deglaze the pan with the beef broth, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 5
Stir in the crushed tomatoes, the remaining 1 teaspoon of garlic powder, dried basil, oregano, Italian seasoning, red pepper flakes, and sugar. Season with salt and black pepper to taste.
⏱️ 3 min - 6
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 30 min - 7
While the meat sauce simmers, prepare the mac and cheese. In a large pot, bring a generous amount of salted water to a boil. Add 1 teaspoon of chicken bouillon to the water. Cook the elbow pasta until it is just under al dente, according to package directions. Drain well and set aside.
⏱️ 10 min - 8
In a separate large saucepan or Dutch oven, melt the unsalted butter over medium heat.
⏱️ 2 min - 9
Add half of the mac and cheese seasonings to the melted butter: 1 teaspoon chicken bouillon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon mustard powder. Stir for 1 minute until fragrant.
⏱️ 2 min - 10
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min - 11
Gradually whisk in the half & half and heavy cream, a little at a time, until smooth and no lumps remain. Continue to whisk until the sauce begins to thicken, about 5-7 minutes.
⏱️ 7 min - 12
Stir in the softened cream cheese and sour cream until completely melted and smooth.
⏱️ 3 min - 13
Add the remaining mac and cheese seasonings: 1 teaspoon chicken bouillon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/2 teaspoon mustard powder. Season with salt and black pepper to taste.
⏱️ 2 min - 14
Reduce the heat to low. Add half of the shredded cheeses (1/4 pound smoked Gouda, 1/4 pound Vermont cheddar, 1/4 pound sharp white cheddar, 1/4 pound cream havarti, and 2 ounces mozzarella cheese) to the sauce in batches, stirring until each batch is melted and smooth before adding more.
⏱️ 5 min - 15
Fold the cooked elbow pasta into the cheese sauce until it is evenly coated.
⏱️ 2 min - 16
Preheat your oven to 375°F.
⏱️ 10 min•🌡️ 375 - 17
To assemble the lasagna, spread a layer of the prepared mac and cheese in the bottom of a large baking dish.
⏱️ 2 min - 18
Spoon a layer of the meat sauce over the mac and cheese layer.
⏱️ 1 min - 19
Sprinkle a layer of the remaining shredded cheeses over the meat sauce.
⏱️ 1 min - 20
Repeat the layers: mac and cheese, then meat sauce, then cheese, until all ingredients are used, finishing with a generous layer of shredded cheese on top.
⏱️ 3 min - 21
Bake in the preheated oven at 375°F for 30 minutes, or until bubbly and heated through.
⏱️ 30 min•🌡️ 375 - 22
For a golden brown top, broil for an additional 3-5 minutes, watching carefully to prevent burning.
⏱️ 5 min - 23
Remove from oven, let rest for a few minutes, then serve and enjoy!
⏱️ 5 min