Lasagna Mac and Cheese

In a large, oven-safe skillet or braiser, prepare the beef ragu. The video begins by adding cooked ground beef to a pan with what appears to be rendered pancetta.

Pour 1 cup of milk over the beef and stir to combine. Simmer gently.

Add the beef broth, stir, and let the ragu simmer until the meat is tender and the sauce has thickened.

While the ragu simmers, prepare the cheese sauce. In a separate saucepan, make a roux with butter and flour (not shown). Gradually whisk in 3 cups of milk until the sauce is smooth and thickened.

Remove the sauce from the heat and stir in 2 cups of the shredded cheese and black pepper until the cheese is fully melted.

Add cooked macaroni to the beef ragu and stir until well combined.

If not already in an oven-safe dish, transfer the macaroni mixture to a large baking dish.

Pour the cheese sauce evenly over the top of the macaroni and beef.

Sprinkle the remaining 1 cup of shredded cheese over the sauce.

Bake in a preheated oven until the top is golden brown and bubbly. (Note: Temperature and time not specified).