Mac and Cheese Lasagna (Print Format)

Creamy macaroni, rich beef sauce, and golden cheese layers deliver ultimate comfort in every bite.

# Ingredients:

→ Mac and Cheese

01 - 2 cups Elbow Pasta
02 - 12 ounces Evaporated Milk
03 - 2 cups Cheddar Cheese, shredded
04 - 2 cups Colby Jack Cheese, shredded
05 - 2 tablespoons Butter

→ Lasagna Meat Sauce

06 - 1 pound Ground Beef
07 - ½ cup Yellow Onion, diced
08 - ½ cup Bell Pepper, diced
09 - 1 teaspoon Italian Seasoning
10 - 1 teaspoon Onion Powder
11 - 1 teaspoon Garlic Powder
12 - 1 teaspoon Seasoned Salt
13 - 24 ounces Pasta Sauce
14 - 15 ounces Petite Diced Tomatoes, drained

# Steps:

01 - Add the pasta to a pot and pour in enough water to just cover it. Bring to a boil over medium-high heat and cook for 9–10 minutes. If the water starts to evaporate too much, add ¼ cup of water at a time as needed. Do not overfill the pot.
02 - When the pasta is al dente, do not drain it. Add the butter and mix until melted, then stir in the evaporated milk and heat until just below boiling. Add 2 cups of cheddar cheese and 1 cup of Colby Jack, stirring until fully melted and creamy. Remove from heat, season with salt and pepper, and set aside.
03 - In a skillet over medium high heat, cook the ground beef with the onions and bell peppers until no pink remains. Drain excess grease and season with seasoned salt, onion powder, garlic powder, and Italian seasoning. Stir in the drained petite diced tomatoes and pasta sauce. Bring to a gentle simmer, then remove from heat.
04 - In a 7x11 casserole dish, spread a layer of the macaroni and cheese on the bottom. Add a layer of the meat sauce, then top with the remaining macaroni and cheese. Sprinkle the remaining shredded cheese evenly over the top.
05 - Bake uncovered at 350°F for 15 minutes. Switch to broil on high for 2–3 minutes, or until the top is golden brown. Let rest for 10 minutes before serving.

# Tips:

01 - Add just enough water to cover the pasta—overfilling can make the sauce too thin. Add ¼ cup at a time if it starts to dry while cooking.
02 - Let the lasagna rest 10 minutes before slicing so the layers hold together.
03 - Broil carefully—the top can go from golden to burnt quickly.
04 - This recipe doubles easily, making it perfect for potlucks or large family gatherings.

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