Mac and cheese lasagna layers creamy stovetop elbow macaroni with a seasoned beef, pepper, tomato, and pasta-sauce filling. Cheddar and Colby Jack melt inside the macaroni and across the top, bringing two familiar comfort foods together in one 7-by-11-inch casserole.
The unusual but useful detail is cooking pasta in only enough water to cover and not draining it. The concentrated starch helps evaporated milk and cheese form a creamy sauce. Bake for 15 minutes, broil briefly, and rest for 10 minutes before slicing.
Ingredients for Mac and Cheese Lasagna
For the macaroni, use 2 cups elbow pasta, 12 ounces evaporated milk, 2 cups shredded cheddar, 2 cups shredded Colby Jack, 2 tablespoons butter, salt, and pepper. For the meat sauce, use 1 pound ground beef, 1/2 cup diced yellow onion, 1/2 cup diced bell pepper, 1 teaspoon each Italian seasoning, onion powder, garlic powder, and seasoned salt, 24 ounces pasta sauce, and one drained 15-ounce can petite diced tomatoes.
- Evaporated milk: It gives the cheese sauce a concentrated creamy body.
- Limited pasta water: The retained starch helps bind the sauce.
- Two cheeses: Cheddar gives sharper flavor and Colby Jack melts smoothly.
- Drained tomatoes: Removing the liquid keeps the lasagna layers from becoming watery.
- Bell pepper and onion: Dice them small so they soften while the beef browns.
If you enjoy this recipe, you may also like Creamy Italian Pasta Salad.
How to Make Mac and Cheese Lasagna
- Cook the macaroni. Put pasta in a pot and add only enough water to cover. Bring to a boil and cook 9 to 10 minutes, adding water 1/4 cup at a time only if the pot becomes dry.
- Make cheese sauce without draining. When al dente, stir butter into the pasta and remaining starchy water. Add evaporated milk and heat just below a boil. Melt in 2 cups cheddar and 1 cup Colby Jack. Season and remove from heat.
- Brown the meat. Cook beef, onion, and bell pepper over medium-high until no pink remains. Drain, then add seasoned salt, onion powder, garlic powder, and Italian seasoning.
- Finish the red sauce. Stir in drained petite tomatoes and pasta sauce. Bring to a gentle simmer and remove from heat.
- Layer. Heat the oven to 350°F. Spread half the mac and cheese in a 7-by-11-inch dish, add the meat sauce, and cover with remaining mac and cheese.
- Top and bake. Add the remaining 1 cup cheddar and 1 cup Colby Jack. Bake uncovered 15 minutes, then broil 2 to 3 minutes until golden.
- Rest. Wait 10 minutes before serving.
For storage details after serving, the USDA leftovers and food safety guidance.
Cook Pasta in Minimal Water
Use a pot that fits the elbows in a fairly even layer and pour in just enough water to cover. The small volume becomes starchier than a standard pasta pot. Stir frequently because the noodles sit close together and can attach to the base.
If water evaporates before 9 to 10 minutes, add only 1/4 cup at a time. The goal is tender pasta with a small amount of concentrated liquid remaining, not a pot full of water that would need draining.
If you enjoy this recipe, you may also like Million Dollar Ravioli.
Melt the Cheese without Graininess
Heat evaporated milk until steaming and just below a boil, then lower the heat before adding cheese. Stir in 2 cups cheddar and 1 cup Colby Jack gradually. High heat can force fat from the cheese and leave the sauce oily.
Shred cheese from blocks for the smoothest sauce. Pre-shredded cheese can work, but anti-caking powder may make it less silky. Reserve the remaining two cups for the casserole top as directed.
Make a Thick Meat Sauce
Brown beef with onion and bell pepper until the meat is cooked and vegetables are tender, then drain excess grease. Add dry seasonings directly to the warm beef so they distribute before the tomato ingredients enter.
Drain the petite tomatoes thoroughly. Bring the combined pasta sauce only to a gentle simmer; it should be thick enough to form a distinct middle layer rather than run through the macaroni.
Assemble Defined Layers
Spread half the macaroni to the edges of the dish, add all the beef sauce, and spoon the remaining macaroni across the top. Work in small spoonfuls instead of dragging the cheese sauce through the red layer.
Finish with both reserved cheeses in an even layer. The dish is fully cooked before it reaches the oven, so 15 minutes is enough to heat the center and join the layers.
Broil and Rest
Broil on high for 2 to 3 minutes after baking, watching continuously. The cheeses brown fast because the casserole is already hot. Remove when small golden patches appear, before the edges burn.
Rest for the full 10 minutes. The cheese sauce thickens and the layers settle, which makes portions easier to lift. Serving immediately produces a delicious but much looser scoop.
Serving and Variations
Serve with a green salad, steamed broccoli, or roasted vegetables to balance the rich pasta. A little chopped parsley gives the golden top fresh color.
Use mild or sharp cheddar according to preference. Keep the four-cup total cheese quantity and the same pasta, milk, and water method so the sauce remains reliable.
Troubleshooting
- Macaroni sticks: Stir frequently while cooking in the small water volume.
- Cheese sauce is grainy: Keep evaporated milk below a boil and add cheese gradually.
- Casserole is watery: Drain tomatoes and beef thoroughly and use a thick pasta sauce.
- Top burns: Stay at the oven during the brief broil.
- Layers fall apart: Let the casserole rest 10 minutes before cutting.
Storage and Reheating
Refrigerate cooled leftovers airtight for up to 3 days. Reheat covered in a 325°F oven, or microwave individual portions with a splash of milk to loosen the macaroni sauce.
Freeze portions for up to 2 months if needed. Thaw overnight in the refrigerator and reheat covered. The pasta will be softer than fresh, but the layered flavors remain rich.
Conclusion
Cook elbow pasta in just enough water to cover and do not drain. Add butter, evaporated milk, 2 cups cheddar, and 1 cup Colby Jack. Layer half the macaroni, seasoned beef tomato sauce, remaining macaroni, and reserved cheeses. Bake at 350°F for 15 minutes, broil 2 to 3 minutes, and rest 10.
Frequently Asked Questions
- → Why should I not drain the macaroni?
The concentrated starchy water helps butter, evaporated milk, and shredded cheese form a creamy, cohesive sauce.
- → Why did my cheese sauce become grainy?
The heat was likely too high. Keep evaporated milk below a boil and melt cheese gradually over lower heat.
- → Why does mac and cheese lasagna need to rest?
A 10-minute rest lets the cheese sauce thicken and the layers settle so portions hold together better.
- → How long do leftovers keep?
Refrigerate airtight for up to 3 days and reheat gently with a small splash of milk if the macaroni looks dry.