Mac and Cheese Lasagna Bake (Print Version)
Creamy mac and cheese layered with a seasoned beef and tomato sauce, baked and broiled until golden for a hearty, crowd-feeding casserole.
# Ingredients:
→ For the mac and cheese
01 -
3 cups (300 g) elbow macaroni, uncooked
02 -
3 tablespoons unsalted butter
03 -
1 can (12 oz / 354 ml) evaporated milk
04 -
2 cups (225 g) sharp cheddar cheese, shredded
05 -
1 1/2 cups (170 g) Colby Jack cheese, shredded, divided
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
→ For the meat sauce
08 -
1 tablespoon olive oil
09 -
1 lb (450 g) lean ground beef
10 -
1 small yellow onion, diced
11 -
1 bell pepper, diced
12 -
2 teaspoons Italian seasoning
13 -
1 teaspoon garlic powder
14 -
1/2 teaspoon onion powder
15 -
1/2 teaspoon seasoned salt
16 -
1 can (14.5 oz / 411 g) petite diced tomatoes, drained
17 -
1 1/2 cups (360 ml) marinara or pasta sauce
→ For the dish
18 -
Butter or cooking spray, for the baking dish
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 8 to 9 minutes. Drain well and set the pot aside.
02 -
In the same pot over low heat, melt the butter, then stir in the evaporated milk. Add the cheddar and half the Colby Jack a handful at a time, stirring until smooth, then fold the drained macaroni back in and season with salt and pepper.
03 -
In a large skillet over medium-high heat, cook the ground beef with the onion and bell pepper until no pink remains and the beef reaches a safe internal temperature of 160°F on an instant-read thermometer. Drain off excess fat.
04 -
Stir the Italian seasoning, garlic powder, onion powder and seasoned salt into the beef. Add the diced tomatoes and marinara sauce and simmer uncovered for 5 to 8 minutes until slightly thickened.
05 -
Butter a 9x13-inch baking dish and spread half the mac and cheese across the bottom. Top with the meat sauce, then the rest of the mac and cheese, and finish with the remaining Colby Jack.
06 -
Bake uncovered at 350°F (175°C) for 15 to 18 minutes until bubbling at the edges. Switch to broil for 2 to 3 minutes until the top is deep golden, watching closely so it does not scorch. Let the casserole rest 10 minutes before slicing.
# Notes:
01 -
Can be assembled a day ahead and refrigerated unbaked. Add 5 to 10 extra minutes to the bake time since it starts cold.
02 -
Doubles well in a larger baking dish for a crowd, with a slightly longer bake time.