Mac 'n' Cheese Lasagna
Mac 'n' Cheese Lasagna
Ingredients
For the Macaroni and Cheese
- 1 pound elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk, warm
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Hearty Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth, as needed
For Assembly and Topping
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Prepare the Macaroni and Cheese: Cook elbow macaroni according to package directions until al dente. Drain well and set aside. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens. Remove from heat and stir in the 3 cups of shredded sharp cheddar cheese until melted and smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the cooked macaroni to the cheese sauce and stir to combine. Set aside.
⏱️ 20 min
- 2
Prepare the Hearty Meat Sauce: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally. If the sauce becomes too thick, add beef broth as needed to reach a robust, chunky consistency.
⏱️ 30 min
- 3
Preheat your oven to 375°F (190°C). Lightly grease an oval (or 9x13 inch) glass baking dish.
⏱️ 5 min•🌡️ 375
- 4
Assemble the first layer: Spread half of the prepared macaroni and cheese evenly over the bottom of the greased baking dish.
⏱️ 3 min
- 5
Add the meat sauce layer: Spoon the entire hearty meat sauce over the mac and cheese layer, spreading it evenly.
⏱️ 2 min
- 6
Distribute the ricotta: Drop dollops of ricotta cheese over the meat sauce layer.
⏱️ 2 min
- 7
Add the second mac and cheese layer: Carefully spread the remaining half of the macaroni and cheese over the ricotta layer.
⏱️ 3 min
- 8
Top with shredded cheese: Generously sprinkle the shredded mozzarella cheese and the remaining shredded sharp cheddar cheese over the top of the casserole.
⏱️ 2 min
- 9
Bake the lasagna: Place the baking dish on a baking sheet (to catch any potential spills) and bake for 25-30 minutes, or until the top is golden brown, bubbly, and the cheese is thoroughly melted and slightly caramelized.
⏱️ 30 min•🌡️ 375
- 10
Rest and serve: Remove from the oven and let the lasagna rest for 5-10 minutes before cutting into individual portions. This allows the layers to set. Serve hot, ideally with a fresh green salad.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Mac 'n' Cheese Lasagna
Ingredients
For the Macaroni and Cheese
- 1 pound elbow macaroni
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk, warm
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Hearty Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth, as needed
For Assembly and Topping
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Prepare the Macaroni and Cheese: Cook elbow macaroni according to package directions until al dente. Drain well and set aside. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, stirring, until the sauce thickens. Remove from heat and stir in the 3 cups of shredded sharp cheddar cheese until melted and smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the cooked macaroni to the cheese sauce and stir to combine. Set aside.
⏱️ 20 min - 2
Prepare the Hearty Meat Sauce: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, stirring occasionally. If the sauce becomes too thick, add beef broth as needed to reach a robust, chunky consistency.
⏱️ 30 min - 3
Preheat your oven to 375°F (190°C). Lightly grease an oval (or 9x13 inch) glass baking dish.
⏱️ 5 min•🌡️ 375 - 4
Assemble the first layer: Spread half of the prepared macaroni and cheese evenly over the bottom of the greased baking dish.
⏱️ 3 min - 5
Add the meat sauce layer: Spoon the entire hearty meat sauce over the mac and cheese layer, spreading it evenly.
⏱️ 2 min - 6
Distribute the ricotta: Drop dollops of ricotta cheese over the meat sauce layer.
⏱️ 2 min - 7
Add the second mac and cheese layer: Carefully spread the remaining half of the macaroni and cheese over the ricotta layer.
⏱️ 3 min - 8
Top with shredded cheese: Generously sprinkle the shredded mozzarella cheese and the remaining shredded sharp cheddar cheese over the top of the casserole.
⏱️ 2 min - 9
Bake the lasagna: Place the baking dish on a baking sheet (to catch any potential spills) and bake for 25-30 minutes, or until the top is golden brown, bubbly, and the cheese is thoroughly melted and slightly caramelized.
⏱️ 30 min•🌡️ 375 - 10
Rest and serve: Remove from the oven and let the lasagna rest for 5-10 minutes before cutting into individual portions. This allows the layers to set. Serve hot, ideally with a fresh green salad.
⏱️ 10 min