Mac & Cheese Lasagna
Mac & Cheese Lasagna
Ingredients
For the Cheese
- 1 block Monterey Jack cheese, shredded
- 1 block Cheddar cheese, shredded
- 1 block Colby Jack cheese, shredded
For the Mac and Cheese
- 16 ounces cavatappi macaroni product, or similar elbow pasta
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika, or chili powder
- 2 cups milk, or cream, as needed for sauce consistency
- 1 teaspoon seasoned salt, or paprika
For the Meat Sauce
- 1 pound ground meat
- 1/2 cup bell peppers, mixed, diced (red, yellow, green)
- 1/2 cup white onion, diced
- 1 tablespoon garlic powder, or other orange/brown seasoning
- 1 tablespoon Italian seasoning, or other green/brown seasoning
- 1 tablespoon Gourmet Garden Roasted Garlic Paste
- 1 tablespoon tomato paste
- 1 1/2 cups tomato sauce, or marinara, as needed to cover meat
For Assembly
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Place the three blocks of cheese (Monterey Jack, Cheddar, and Colby Jack) into a food processor with a shredding attachment. Shred all the cheese and transfer it to a large metal bowl. Set aside.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add the 16 ounces of cavatappi macaroni product to the boiling water. Cook the pasta according to package directions until al dente (approximately 8-10 minutes). Drain and set aside.
⏱️ 15 min
- 3
In a large pan over medium heat, add 3-4 tablespoons of butter and allow it to melt. Sprinkle in 1-2 tablespoons of all-purpose flour and whisk continuously for a few seconds to create a roux.
⏱️ 3 min
- 4
Add 1 teaspoon of paprika (or chili powder) to the roux and whisk to combine. Slowly pour in milk or cream (starting with 1 1/2 cups) while whisking vigorously to prevent lumps, continuing until the sauce thickens and is smooth. Add more milk/cream as needed to reach desired consistency.
⏱️ 5 min
- 5
Add several handfuls of the shredded cheese (about 1 1/2 cups) to the sauce, whisking until completely melted and smooth. Sprinkle in 1 teaspoon of seasoned salt (or paprika) and whisk. Add more handfuls of shredded cheese (about 1 cup), whisking until the sauce is thick and creamy.
⏱️ 5 min
- 6
Add the cooked cavatappi pasta to the cheese sauce. Stir well until all the pasta is evenly coated with the cheese sauce. Set aside.
⏱️ 3 min
- 7
In a separate large pan over medium-high heat, add the 1 pound of ground meat. Use a meat chopper or spatula to break up the ground meat as it cooks.
⏱️ 5 min
- 8
Once the meat starts to brown, add the 1/2 cup of diced bell peppers and 1/2 cup of diced white onion. Sprinkle generously with 1 tablespoon of garlic powder (or other orange/brown seasoning) and 1 tablespoon of Italian seasoning (or other green/brown seasoning). Squeeze in approximately 1 tablespoon of Gourmet Garden Roasted Garlic Paste. Stir well to combine all ingredients and continue cooking until the meat is fully browned and the vegetables are softened (about 5-7 minutes).
⏱️ 7 min
- 9
Carefully drain any excess fat from the meat using paper towels. Add 1-2 tablespoons of tomato paste to the meat mixture and stir to incorporate. Pour in enough tomato sauce/marinara (about 1 1/2 cups) to cover the meat and vegetables. Stir thoroughly and let the sauce simmer for a few minutes to allow flavors to meld.
⏱️ 5 min
- 10
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 11
Spoon a layer of the prepared mac and cheese into the bottom of a rectangular baking dish. Spread an even layer of the meat sauce over the mac and cheese. Generously sprinkle a layer of the remaining shredded cheese (about 1 cup) over the meat sauce.
⏱️ 5 min
- 12
Add another layer of mac and cheese. Add another layer of meat sauce. Finish with a final generous layer of shredded cheese (about 1 1/2 cups) on top. Sprinkle dried parsley over the top layer of cheese for garnish.
⏱️ 5 min
- 13
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes, or until bubbly. Remove the foil and continue baking for another 15-20 minutes, or until the cheese on top is golden brown and slightly crispy.
⏱️ 40 min•🌡️ 375
- 14
Carefully remove the baked mac & cheese lasagna from the oven. Let it cool slightly for 10 minutes before serving. Serve hot, accompanied by a side salad and garlic bread.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Mac & Cheese Lasagna
For the Cheese
- 1 block Monterey Jack cheese, shredded
- 1 block Cheddar cheese, shredded
- 1 block Colby Jack cheese, shredded
For the Mac and Cheese
- 16 ounces cavatappi macaroni product, or similar elbow pasta
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika, or chili powder
- 2 cups milk, or cream, as needed for sauce consistency
- 1 teaspoon seasoned salt, or paprika
For the Meat Sauce
- 1 pound ground meat
- 1/2 cup bell peppers, mixed, diced (red, yellow, green)
- 1/2 cup white onion, diced
- 1 tablespoon garlic powder, or other orange/brown seasoning
- 1 tablespoon Italian seasoning, or other green/brown seasoning
- 1 tablespoon Gourmet Garden Roasted Garlic Paste
- 1 tablespoon tomato paste
- 1 1/2 cups tomato sauce, or marinara, as needed to cover meat
For Assembly
- 1 teaspoon dried parsley, for garnish
Instructions
- 1
Place the three blocks of cheese (Monterey Jack, Cheddar, and Colby Jack) into a food processor with a shredding attachment. Shred all the cheese and transfer it to a large metal bowl. Set aside.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add the 16 ounces of cavatappi macaroni product to the boiling water. Cook the pasta according to package directions until al dente (approximately 8-10 minutes). Drain and set aside.
⏱️ 15 min - 3
In a large pan over medium heat, add 3-4 tablespoons of butter and allow it to melt. Sprinkle in 1-2 tablespoons of all-purpose flour and whisk continuously for a few seconds to create a roux.
⏱️ 3 min - 4
Add 1 teaspoon of paprika (or chili powder) to the roux and whisk to combine. Slowly pour in milk or cream (starting with 1 1/2 cups) while whisking vigorously to prevent lumps, continuing until the sauce thickens and is smooth. Add more milk/cream as needed to reach desired consistency.
⏱️ 5 min - 5
Add several handfuls of the shredded cheese (about 1 1/2 cups) to the sauce, whisking until completely melted and smooth. Sprinkle in 1 teaspoon of seasoned salt (or paprika) and whisk. Add more handfuls of shredded cheese (about 1 cup), whisking until the sauce is thick and creamy.
⏱️ 5 min - 6
Add the cooked cavatappi pasta to the cheese sauce. Stir well until all the pasta is evenly coated with the cheese sauce. Set aside.
⏱️ 3 min - 7
In a separate large pan over medium-high heat, add the 1 pound of ground meat. Use a meat chopper or spatula to break up the ground meat as it cooks.
⏱️ 5 min - 8
Once the meat starts to brown, add the 1/2 cup of diced bell peppers and 1/2 cup of diced white onion. Sprinkle generously with 1 tablespoon of garlic powder (or other orange/brown seasoning) and 1 tablespoon of Italian seasoning (or other green/brown seasoning). Squeeze in approximately 1 tablespoon of Gourmet Garden Roasted Garlic Paste. Stir well to combine all ingredients and continue cooking until the meat is fully browned and the vegetables are softened (about 5-7 minutes).
⏱️ 7 min - 9
Carefully drain any excess fat from the meat using paper towels. Add 1-2 tablespoons of tomato paste to the meat mixture and stir to incorporate. Pour in enough tomato sauce/marinara (about 1 1/2 cups) to cover the meat and vegetables. Stir thoroughly and let the sauce simmer for a few minutes to allow flavors to meld.
⏱️ 5 min - 10
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 11
Spoon a layer of the prepared mac and cheese into the bottom of a rectangular baking dish. Spread an even layer of the meat sauce over the mac and cheese. Generously sprinkle a layer of the remaining shredded cheese (about 1 cup) over the meat sauce.
⏱️ 5 min - 12
Add another layer of mac and cheese. Add another layer of meat sauce. Finish with a final generous layer of shredded cheese (about 1 1/2 cups) on top. Sprinkle dried parsley over the top layer of cheese for garnish.
⏱️ 5 min - 13
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes, or until bubbly. Remove the foil and continue baking for another 15-20 minutes, or until the cheese on top is golden brown and slightly crispy.
⏱️ 40 min•🌡️ 375 - 14
Carefully remove the baked mac & cheese lasagna from the oven. Let it cool slightly for 10 minutes before serving. Serve hot, accompanied by a side salad and garlic bread.
⏱️ 10 min