Mac & Cheese Lasagna

Steps

1. 1

   Bring a large pot of water to a boil for the shell pasta. Dice half of a yellow onion while the water heats.

2. 2

   Brown the ground beef in a large skillet, breaking it up and mashing it finely as it cooks.

3. 3

   Season the beef with ranch seasoning powder, smoked paprika, Italian seasoning, salt, black pepper, and garlic powder.

4. 4

   When the beef is a little over halfway cooked, add the diced onion and continue cooking until the beef is fully browned and the onion has softened.

5. 5

   Cook the medium shells in the boiling water according to the package directions, then strain them. The creator used about half, or slightly more than half, of a box.

6. 6

   Add the spaghetti sauce to the cooked beef mixture. The creator ultimately used one whole jumbo container, rather than dividing the sauce with chicken broth, and mixed it together.

7. 7

   Make the mac-and-cheese sauce in a separate pot or skillet. Melt the butter, then add salt, black pepper, Italian seasoning, smoked paprika, garlic powder, and salt-free garlic-and-herb seasoning.

8. 8

   Gradually add the heavy whipping cream, stirring as you go. Add the sharp cheddar, mozzarella, and Colby-Jack cheeses, alternating more cream and cheese until incorporated.

9. 9

   Keep the macaroni cheese sauce over low heat, stirring occasionally, until it thickens somewhat and remains creamy.

10. 10

    In a bowl, combine the ricotta, grated Parmesan, shredded Parmesan, and softened cream cheese. Mix until the creamy topping is combined.

11. 11

    Preheat the oven to 375°F (190 °C) (190°C (375 °F)) and prepare a 9×13-inch baking dish.

12. 12

    Add the strained shells to the homemade cheese sauce and mix thoroughly so the pasta is coated.

13. 13

    Transfer the cheesy shells to the 9×13-inch dish and spread them into an even layer.

14. 14

    Spoon the spaghetti-and-meat mixture over the mac and cheese, letting it fall over the top, then spread it evenly.

15. 15

    Gently spread the ricotta, Parmesan, and cream cheese topping over the meat layer.

16. 16

    Top with additional shredded mozzarella and a little Italian seasoning.

17. 17

    Bake at 375°F (190 °C) (190°C (375 °F)) for 35–40 minutes, until the casserole is hot and the ricotta-cream-cheese mixture has melted into the dish and the mac and cheese is creamy.

    Start 40-minute timer