Mac and Cheese Lasagna (Print Version)
Layered casserole with homemade mac and cheese made from elbow pasta, evaporated milk, and two cheeses, alternated with ground beef meat sauce, topped with cheese and broiled until golden.
# Ingredients:
→ For the Mac and Cheese
01 -
2 cups elbow pasta
02 -
12 oz evaporated milk
03 -
2 cups cheddar cheese, shredded
04 -
2 cups Colby Jack cheese, shredded
05 -
2 tablespoons butter
06 -
Salt and pepper to taste
→ For the Lasagna Meat Sauce
07 -
1 lb ground beef
08 -
1/2 cup yellow onion, diced
09 -
1/2 cup bell pepper, diced
10 -
1 teaspoon Italian seasoning
11 -
1 teaspoon onion powder
12 -
1 teaspoon garlic powder
13 -
1 teaspoon seasoned salt
14 -
24 oz pasta sauce
15 -
15 oz can petite diced tomatoes, drained
# Instructions:
01 -
Add the elbow pasta to a pot and pour in just enough water to cover it - not too much water is important here. Bring to a boil over medium-high heat and cook for 9 to 10 minutes. If the water starts evaporating too much, add 1/4 cup of water at a time as needed.
02 -
When the pasta is al dente, don't drain it! Add the butter and stir until melted. Stir in the evaporated milk and heat until it's just below boiling. Add 2 cups of the cheddar cheese and 1 cup of the Colby Jack cheese, stirring until everything is fully melted and creamy. Remove from heat, season with salt and pepper, and set aside.
03 -
In a large skillet over medium-high heat, cook the ground beef with the diced onions and bell peppers until the beef has no pink remaining. Drain off any excess grease. Season with the seasoned salt, onion powder, garlic powder, and Italian seasoning.
04 -
Stir in the drained petite diced tomatoes and the pasta sauce. Bring to a gentle simmer, then remove from heat.
05 -
Preheat your oven to 350 degrees. In a 7x11 inch casserole dish, spread a layer of the mac and cheese on the bottom. Add a layer of the meat sauce on top, then add the remaining mac and cheese. Sprinkle the remaining shredded cheese (1 cup cheddar and 1 cup Colby Jack) evenly over the top.
06 -
Bake uncovered for 15 minutes. Switch your oven to broil on high and broil for 2 to 3 minutes, or until the top is golden brown and bubbly. Watch closely so it doesn't burn!
07 -
Let the casserole rest for 10 minutes before serving - this helps it set up and makes it easier to slice. This mac and cheese lasagna is the ultimate comfort food!
# Notes:
01 -
Don't use too much water when cooking the pasta - you want the starchy pasta water to help thicken the cheese sauce.
02 -
Not draining the pasta is key - that pasta water helps make the sauce extra creamy.
03 -
Make sure to drain the diced tomatoes or the meat sauce will be too watery.
04 -
The resting time after baking is important - it lets the layers set so the casserole holds together when you slice it.
05 -
This combines two comfort food classics into one amazing dish!
06 -
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.