Mac Cheese Lasagna Layers (Printable Version)
Creamy layers of cheesy pasta with savory meat sauce baked to golden perfection.
# Everything You’ll Need:
→ Pasta
01 -
2 cups elbow macaroni
→ Dairy
02 -
12 ounces evaporated milk
03 -
2 cups shredded cheddar cheese
04 -
2 cups shredded Colby Jack cheese
05 -
2 tablespoons unsalted butter
→ Meat and Vegetables
06 -
1 pound ground beef
07 -
1/2 cup diced yellow onion
08 -
1/2 cup diced bell pepper
→ Seasonings and Sauces
09 -
1 teaspoon Italian seasoning
10 -
24 ounces pasta sauce
11 -
15 ounces petite diced tomatoes, drained
# Steps to Cook:
01 -
Boil elbow macaroni in a large pot of water for 9 to 10 minutes until al dente. Drain and set aside.
02 -
Return pasta pot to stove over low heat. Stir in butter until melted, then add evaporated milk and warm until just below boiling. Incorporate shredded cheddar and Colby Jack cheeses, stirring until fully melted and creamy.
03 -
In a skillet over medium-high heat, brown ground beef with diced onions and bell peppers until meat is cooked through. Drain excess fat, then season with Italian seasoning.
04 -
Add drained diced tomatoes and pasta sauce to the skillet. Reduce heat and simmer gently for several minutes, then remove from heat.
05 -
In a casserole dish, layer half of the macaroni and cheese mixture followed by half of the meat sauce. Repeat layers, then top with remaining shredded cheese.
06 -
Bake uncovered at 350°F for 15 minutes. Broil for an additional 2 to 3 minutes until the cheese topping is golden brown. Let rest for 10 minutes before serving.
# Extra Suggestions:
01 -
This dish tastes even better the next day, making it ideal for meal prep.