mac and cheese lasagna recipe
- Cook
- 15m
Ingredients
servings
beef sauce
- 1 lb ground beef
1/2 onion, diced
2 celery stalks, diced
2 tbsp butter
4 garlic cloves, minced
* Half a jar of marinara
1/2 cup chicken broth
1 tsp smoked paprika- 1 tsp garlic powder
- 1 tsp Italian seasoning
Salt and pepper, to taste
cheesy pasta
- 1 box macaroni
- 4 tbsp butter
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic salt
- Salt and pepper, to taste
1 can evaporated milk- 1 cup heavy cream
- 2 cups shredded Colby Jack cheese
- 1 cup shredded Gouda cheese
ricotta layer
- 11/2 cups ricotta cheese
1/4 cup Parmesan cheese
1 egg- Salt and pepper, to taste
After ricotta layer and to top it off
- Shredded mozzarella cheese — measure with your heart🤭
Instructions
- 1Heat the oven to 375°F. Cook the macaroni, drain, and set aside.
- 2Melt 2 tbsp butter in a large skillet. Cook the onion, carrots, and celery until softened, then add the ground beef and cook until browned. Stir in the garlic, seasonings, marinara, and chicken broth. Let it simmer for 15 minutes.
- 3Melt the remaining 4 tbsp butter in a large pot. Stir in the seasonings, evaporated milk, and heavy cream. Add the Colby Jack and Gouda, stirring until creamy, then stir in the macaroni.
- 4Whisk together the ricotta, Parmesan, egg, salt, and pepper.
- 5Spoon half the cheesy pasta into a 9x13 dish. Add the beef sauce, then dollop the ricotta mixture over the top and sprinkle with mozzarella. Add the rest of the pasta and finish with more mozzarella.
- 6Bake for 30 minutes, until golden and bubbly around the edges.
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