Get ready to feed a crowd with Mac and Cheese Lasagna, a fun twist on an Italian-style favorite.
Mac and Cheese Lasagna
Makes about 10 servings
Ingredients
- 4 quarts water
- 2 tablespoons kosher salt, divided
- 1 pound ditalini pasta
- 6 tablespoons unsalted butter, divided
- 8 ounces fresh baby Bella mushrooms, chopped
- 2 pounds ground beef
- 1 cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped celery
- 2 cloves garlic, minced
- 1¾ cups beef broth
- ¾ cup dry white wine
- ¾ cup crushed tomatoes
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh thyme
- 1 teaspoon ground black pepper, divided
- ¼ cup heavy whipping cream
- 3 tablespoons tomato paste
- ⅓ cup all-purpose flour
- 4½ cups whole milk
- 2½ cups shredded part-skim mozzarella cheese, divided
- ⅔ cup grated fresh Parmesan cheese, divided
- Garnish: chopped fresh basil
Instructions
- Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
- In a large Dutch oven, bring 4 quarts water and 1 tablespoon salt to a boil over high heat. Stir in pasta. Cook, stirring occasionally, until almost tender, about 8 minutes. Drain.
- In same Dutch oven, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook until liquid evaporates, about 5 minutes. Remove from pot. Add beef, onion, carrot, celery, and garlic; cook, stirring occasionally, until beef is browned, about 8 to 10 minutes. Drain; return beef mixture to pot. Add mushrooms, broth, wine, tomatoes, parsley, basil, thyme, 1 teaspoon salt, and ½ teaspoon pepper; bring to a boil. Reduce heat to medium; cook, stirring occasionally, until thickened, about 50 minutes. Remove from heat. Add cream and tomato paste, stirring until blended. Remove from pot, and wipe pot clean.
- Add remaining 5 tablespoons butter to pot. Cook over medium heat until butter is melted. Whisk in flour; cook, stirring constantly, for 1 minute. Slowly whisk in milk, remaining 2 teaspoons salt, and remaining ½ teaspoon pepper; bring to a gentle boil over medium-high heat, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, until slightly thickened, about 2 minutes. Remove from heat. Add 1 cup mozzarella cheese, and ⅓ cup Parmesan cheese, stirring until cheese melts. Stir in pasta.
- Spoon half of pasta mixture into prepared baking dish. Spread half of beef mixture over pasta. Repeat layers once. Sprinkle with remaining 1½ cups mozzarella cheese and remaining ⅓ cup Parmesan cheese. Spray a sheet of foil with cooking spray and loosely place on top, sprayed side down. Cover, and bake until bubbly, about 30 minutes. Uncover, and bake until lightly browned around the edges, about 15 minutes more. Let stand about 20 minutes before serving. Garnish with basil, if desired.
