Description
Creamy mac & cheese meets classic lasagna in this comfort-classic crossover dish. Layers of cheesy pasta, rich meat sauce, and gooey melted cheese create an irresistible meal you’ll crave again and again.
Ingredients
Scale
Main Protein and Pasta:
- 1 box (24 ounces / 680 grams) macaroni shells & cheese with prepared cheese sauce
- 1 pound (454 grams) ground beef
Vegetables and Aromatics:
- ½ white onion, diced
- 2 cloves garlic, minced
Cheese and Sauce:
- 1 ½–2 cups spaghetti sauce
- 1 packed cup shredded mozzarella cheese
- ¼ cup Parmesan cheese
Instructions
- Boil the macaroni according to the package instructions, ensuring it reaches an al dente consistency with a slight bite.
- While the pasta cooks, heat a large skillet over medium-high heat and crumble the ground beef into the pan.
- Sauté the beef with finely chopped onions and minced garlic, breaking up the meat into small, uniform pieces as it browns.
- Drain the excess fat from the meat mixture using a colander, allowing the beef to remain moist but not greasy.
- Preheat the oven to 350°F (175°C) and lightly coat a 9 x 13 inch (23 x 33 centimeters) baking dish with cooking spray or butter.
- Create the first layer by spreading half of the prepared macaroni across the bottom of the baking dish.
- Distribute half of the seasoned ground beef evenly over the macaroni layer.
- Pour half of the spaghetti sauce across the beef, ensuring complete coverage.
- Sprinkle half of the shredded cheese blend over the sauce, creating a melty barrier.
- Repeat the layering process with the remaining macaroni, beef, sauce, and cheese.
- Bake uncovered in the preheated oven for 20 minutes, or until the cheese is fully melted and slightly golden.
- Remove from the oven and allow the lasagna to rest for 2-3 minutes, which helps the layers set and makes serving easier.
Notes
- Streamline your cooking by preparing mac and cheese and browning meat simultaneously to save time.
- Drain excess fat from ground beef to prevent a greasy dish and ensure a cleaner, healthier meal.
- Let the lasagna rest briefly after baking to help layers set and make cutting and serving easier.
- Use a 9×13″ baking dish for perfect layering and even heat distribution during baking.
- This recipe works great for meal prep, as leftovers can be refrigerated and reheated for quick lunches or dinners.
- Customize the dish by adding extra seasonings like Italian herbs or red pepper flakes for a personalized flavor boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg