Ingredients You’ll Need
- For the Mac and Cheese
- 2 cups elbow pasta
- 12 oz evaporated milk
- 2 cups cheddar cheese, shredded
- 2 cups Colby Jack cheese, shredded
- 2 tablespoons butter
- Salt and pepper to taste
- For the Lasagna Meat Sauce
- 1 lb ground beef
- 1/2 cup yellow onion, diced
- 1/2 cup bell pepper, diced
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 24 oz pasta sauce
- 15 oz can petite diced tomatoes, drained
How to Make It
1. Cook the Pasta: Add the elbow pasta to a pot and pour in just enough water to cover it – not too much water is important here. Bring to a boil over medium-high heat and cook for 9 to 10 minutes. If the water starts evaporating too much, add 1/4 cup of water at a time as needed.
2. Make the Mac and Cheese: When the pasta is al dente, don’t drain it! Add the butter and stir until melted. Stir in the evaporated milk and heat until it’s just below boiling. Add 2 cups of the cheddar cheese and 1 cup of the Colby Jack cheese, stirring until everything is fully melted and creamy. Remove from heat, season with salt and pepper, and set aside.
3. Cook the Meat Sauce: In a large skillet over medium-high heat, cook the ground beef with the diced onions and bell peppers until the beef has no pink remaining. Drain off any excess grease. Season with the seasoned salt, onion powder, garlic powder, and Italian seasoning.
4. Finish the Sauce: Stir in the drained petite diced tomatoes and the pasta sauce. Bring to a gentle simmer, then remove from heat.
5. Layer the Casserole: Preheat your oven to 350 degrees. In a 7×11 inch casserole dish, spread a layer of the mac and cheese on the bottom. Add a layer of the meat sauce on top, then add the remaining mac and cheese. Sprinkle the remaining shredded cheese (1 cup cheddar and 1 cup Colby Jack) evenly over the top.
6. Bake and Broil: Bake uncovered for 15 minutes. Switch your oven to broil on high and broil for 2 to 3 minutes, or until the top is golden brown and bubbly. Watch closely so it doesn’t burn!
7. Rest and Serve: Let the casserole rest for 10 minutes before serving – this helps it set up and makes it easier to slice. This mac and cheese lasagna is the ultimate comfort food!
Extra Information
- Don’t use too much water when cooking the pasta – you want the starchy pasta water to help thicken the cheese sauce.
- Not draining the pasta is key – that pasta water helps make the sauce extra creamy.
- Make sure to drain the diced tomatoes or the meat sauce will be too watery.
- The resting time after baking is important – it lets the layers set so the casserole holds together when you slice it.
- This combines two comfort food classics into one amazing dish!
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Essential Tools
- 7×11 inch baking dish
- Large pot for pasta
- Large skillet for meat sauce
- Wooden spoon
Allergy Warnings
Please check ingredients for potential allergens and consult a health professional if in doubt.
- Contains dairy (evaporated milk, cheddar cheese, Colby Jack cheese, butter)
- Contains gluten (elbow pasta)