Mac & Cheese Lasagna
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A decadent fusion dish layering creamy, multi-cheese macaroni and cheese with a rich, savory beef bolognese-style sauce, baked until golden and bubbly.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Meat Sauce
- 110 g
- 120 g
- 18 g
- 60 g
- 6 g
- 2 g
- 2 g
- 1 g
- 2 g
- 1 g
- 2 g
Mac and cheese
- 55 g
- 30 g
- 485 g
- 475 g
- 30 g
- 8 g
- 6 g
- 5 g
- 4 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 4.27 kg before cooking, which is about 535 g per serving.
Steps
Meat Sauce
In a pan over medium-high heat, add oil and sauté the diced yellow onion and diced carrots with a pinch of salt until they are soft.
Add the minced garlic to the pan and cook for 30 seconds until fragrant.
Add the ground beef to the pan. Season with 1 tsp garlic powder and 1 tsp paprika, then cook until browned.
Deglaze the pan with 1/4 cup of beef broth, scraping up any browned bits from the bottom.
Add the crushed tomatoes, the remaining meat sauce seasonings (1 tsp garlic powder, 2 tsp dried basil, 2 tsp oregano, 1 tsp Italian seasoning, 1/2 tsp red pepper flakes), and 1/2 tsp sugar. Stir to combine.
Cover the pan, reduce heat to low, and simmer for 25–30 minutes until the sauce has thickened. Season with salt and pepper to taste.
Mac & Cheese
While the sauce simmers, boil the elbow pasta in water seasoned with salt and 2 tsp chicken bouillon until it is just under al dente.
In a separate large pot, melt 4 tbsp of unsalted butter. Add half of the mac and cheese seasonings (garlic powder, onion powder, smoked paprika, mustard powder).
Whisk in 4 tbsp of flour and cook for 1–2 minutes to create a roux.
Gradually whisk in 2 cups of half & half and 2 cups of heavy cream. Continue to cook and whisk until the sauce has thickened.
Stir in 4 oz of softened cream cheese and 2 tbsp of sour cream until smooth.
Add the remaining half of the mac and cheese seasonings and salt and pepper to taste.
Melt in half of the shredded cheeses (Gouda, Vermont cheddar, sharp white cheddar, havarti, and mozzarella), adding them in batches and stirring until fully melted and smooth.
Fold the cooked elbow pasta into the cheese sauce until evenly coated.
Preheat your oven to 375°F (190 °C) (190°C (375 °F)).
In a large baking dish, layer half of the mac and cheese, followed by a layer of the meat sauce, and then a sprinkle of the remaining shredded cheeses.
Repeat the layers once more, finishing with a generous layer of the remaining shredded cheese on top.
Bake at 375°F (190 °C) for 30 minutes. Then, turn the oven to broil for 3–5 minutes until the cheese is golden and bubbly.
Notes
The recipe author suggests dividing the seasonings for the meat sauce: 1 tsp of each for the meat itself during browning, and 1 tsp for the sauce base. For the mac and cheese, half the seasonings go into the butter/roux and the other half go into the finished cream sauce.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1299
- Protein
- 58 g
- Carbs
- 66 g
- Fat
- 90 g
- Fiber
- 5 g
Where the calories come from
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