Cheesy Mac ’n’ Cheese Lasagna
Serves 6
Directions
- 1Boil macaroni al dente and toss with butter.
- 2Sauté diced onion, minced garlic, and chopped carrot in a skillet for 1 minute.
- 3Add ground beef to the skillet and brown.
- 4Stir in tomato paste, beef broth, canned chopped tomatoes, red wine, smoked paprika, BBQ seasoning, oregano, chili flakes, salt, and pepper. Cover and simmer over low heat until rich and thick.
- 5Melt butter in a saucepan, whisk in flour for 1 minute, then gradually stir in milk and cream until smooth and thickened.
- 6Lower heat, melt in half of the cheese blend, then add Dijon mustard, nutmeg, hot sauce, chicken bouillon, salt, and pepper. Fold in the cooked macaroni.
- 7Preheat oven to 190°C.
- 8In a baking dish, alternate layers of creamy mac & cheese, rich meat sauce, and the remaining cheese blend, finishing with a heavy cheese layer on top.
- 9Bake for 25–30 minutes until golden and bubbling, then let rest for 10 minutes before slicing.
Ingredients
- 350 g macaroni
- 1 tbsp butter
- 450 g ground beef
- 1 whole onion
- 2 whole garlic
- 1 whole carrot
- 2 tbsp tomato paste
- 150 ml beef broth
- 1 can chopped tomatoes
- 3 tbsp red wine
- 1 tsp smoked paprika
- 1 tsp BBQ seasoning
- 1 tsp oregano
- 1 tsp chili flakes
- salt (optional)
- pepper (optional)
- 3 tbsp butter
- 3 tbsp flour
- 500 ml whole milk
- 200 ml cream
- 1 tsp dijon mustard
- 1 pinch nutmeg
- 1 tsp hot sauce
- 1 tsp chicken bouillon
- 250 g mature cheddar
- 250 g havarti
- 100 g mozzarella
