Description

This Mac and Cheese Lasagna combines classic comfort with a cheesy twist. Featuring layers of macaroni, a savory meat sauce, and a blend of cheeses, it offers a delightful meal that’s simple to prepare and perfect for family gatherings or busy weeknights.

Ingredients

Scale

olive oil or avocado oil
1 medium onion, finely diced
2 garlic cloves, minced
1 carrot, finely chopped (optional)
450 g (1 lb) ground beef
2 tbsp tomato paste
150–200 ml (⅔–¾ cup) beef broth
1 can chopped tomatoes
3 tbsp red wine (optional)
1 tsp smoked paprika
1 tsp barbecue spice blend
1 tsp dried oregano
½–1 tsp chili flakes
salt
freshly cracked black pepper
350 g (12 oz) macaroni
3 tbsp butter
3 tbsp flour
500 ml (2 cups) whole milk
200 ml (¾ cup) cream
250 g (about 1 cup) aged cheddar, grated
250 g (about 1 cup) colby jack, grated
100 g (just under 1/2 cup) mozzarella, grated
1 tsp dijon mustard
pinch of nutmeg
1–2 tsp hot sauce
1 tsp chicken bouillon powder (optional)
salt
pepper

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Instructions

Heat oil in a skillet over medium heat and sauté the onion and garlic for about a minute until fragrant.
Add the carrot (or any vegetables you prefer) and cook for a few more minutes until slightly softened.
Stir in the ground beef and cook until browned, breaking it apart as it cooks.
Mix in the tomato paste, then pour in the beef broth and chopped tomatoes.
Season with oregano, smoked paprika, barbecue spice, chili flakes, salt, and pepper; stir to combine.
Cover and simmer until the sauce thickens and the flavors meld.
Cook the macaroni in salted boiling water until just tender, then drain and toss with a bit of butter while warm.
In a saucepan, melt butter and whisk in flour; gradually add milk and cream, stirring until the mixture thickens.
Stir in half of the grated cheese until melted and smooth; season with nutmeg, Dijon mustard, hot sauce, chicken bouillon, salt, and pepper.
Combine the cooked macaroni with the cheese sauce until well coated.
In a baking dish, layer the macaroni and cheese with the meat sauce, adding remaining cheese between layers.
Finish with a generous layer of cheese on top, then bake at 375°F (190°C) for 25–30 minutes until golden and bubbling.
Let it rest for 10 minutes before serving.

Notes

You can substitute ground beef with turkey or plant-based meat for a different flavor.
Feel free to add your favorite vegetables to the meat sauce for extra nutrition.
This dish can be prepared ahead of time and baked later, making it a great option for busy evenings.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg