Mac & Cheese Lasagna

Ingredients

• 3 cup ricotta cheese (part of ricotta mix)
• 2 eggs (part of ricotta mix)
• 1 tbsp italian herbs paste (part of ricotta mix)
• 0.5 cup parmesan cheese (part of ricotta mix)
• 1 cup mozzarella cheese (shredded; part of ricotta mix)
• 1 tsp Italian seasoning, black pepper, red pepper flakes, garlic & onion powder (combined total for ricotta mix)
• 1 lb elbow macaroni noodles (cooked for 8-10 minutes (quantity estimated for 12 servings))
• 12 lasagna noodles (cooked for 8-10 minutes)
• 1 cup mozzarella cheese (grated; for mac and cheese sauce/topping)
• 1 cup gouda cheese (grated; for mac and cheese sauce/topping)
• 1 cup pepperjack cheese (grated; for mac and cheese sauce/topping)
• 1 cup Colby jack cheese (grated; for mac and cheese sauce/topping)
• 0.5 stick garlic & herb butter (Kerrygold brand recommended)
• 0.25 cup all-purpose flour (for roux)
• 2 cup heavy cream
• 2 cup evaporated milk
• mustard powder, white & black pepper, garlic & onion powder, paprika, Cajun & complete seasoning (to taste; for cheese sauce)
• 0.5 green pepper (finely chopped)
• 0.5 white onion (finely chopped)
• 1.5 lb ground beef (quantity estimated for 12 servings)
• 2 can diced tomatoes (Hunt's brand recommended; 14.5 oz cans)
• 24 oz marinara sauce (Bertolli brand recommended)
• fresh parsley (chopped; for sauce and garnish)

Steps

1. 1

   In a medium bowl, combine 3 cups ricotta cheese, 2 eggs, 1 tbsp italian herbs paste, 1/2 cup parmesan cheese, 1 cup mozzarella cheese, and 1 tsp of combined Italian seasoning, black pepper, red pepper flakes, garlic powder, and onion powder. Mix well and set aside.

2. 2

   Bring a large pot of salted water to a boil. Cook your elbow macaroni and lasagna noodles for 8-10 minutes until al dente. Strain and set aside.

3. 3

   Grate 1 cup each of mozzarella, gouda, pepperjack, and Colby jack cheeses. Combine them in a bowl and set aside.

4. 4

   In a large saucepan over medium heat, melt 1/2 stick of garlic & herb butter. Whisk in 1/4 cup of flour and cook for 1-2 minutes to create a roux.

5. 5

   Slowly whisk in 2 cups of heavy cream and 2 cups of evaporated milk. Add mustard powder, white and black pepper, garlic and onion powder, paprika, Cajun, and complete seasoning to taste.

6. 6

   Reduce heat to low. Add half of your grated cheese blend (mozzarella, gouda, pepperjack, and Colby jack) to the sauce, stirring until melted. Add the strained elbow macaroni and stir to combine.

7. 7

   In a separate large saucepan, add ground beef, half of a finely chopped green pepper, and half of a finely chopped white onion. Cook over medium heat until the beef is browned and vegetables are softened.

8. 8

   Add 2 cans of diced tomatoes and the marinara sauce to the beef mixture. Season with your preferred spices and fresh parsley, then mix well.

9. 9

   Begin assembly in a large foil pan. Spread a layer of meat sauce on the bottom.

10. 10

    Place 4 lasagna sheets over the meat sauce, followed by a layer of the ricotta mixture, then a layer of the Mac & Cheese.

11. 11

    Sprinkle the remaining half of the grated cheese blend over the Mac & Cheese layer.

12. 12

    Add 4 more lasagna sheets, followed by the remaining meat sauce and the remaining ricotta mix.

13. 13

    Place the final 4 lasagna sheets on top, then cover with the remaining Mac & Cheese and any additional cheese for the topping.

14. 14

    Preheat oven to 350°F (175°C). Bake the lasagna for 30 minutes.

15. 15

    Turn the oven to broil and cook for 5 minutes, or until the cheese on top is golden brown and bubbly.

16. 16

    Garnish with fresh parsley and let the lasagna rest for 30 minutes before slicing. Serve with garlic bread.

Notes

Letting the lasagna rest for a full 30 minutes is crucial for the layers to set so it can be sliced cleanly. The author recommends Kerrygold garlic & herb butter and Bertolli marinara for specific flavor profiles.

Nutrition per serving

• main
• lasagna
• mac and cheese
• baked
• comfort food
• cheesy
• dinner