Lasagna Mac and Cheese merges two classic comfort dishes by folding a rich beef ragu into macaroni and topping it with creamy cheese sauce, then baking until bubbly and golden. This hybrid casserole delivers lasagna flavors in an easier, one-dish format.
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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).
Store covered in the refrigerator for up to 4 days. Reheat covered at 325°F for 20-25 minutes until warmed through.
9x13 inch baking dish or similar casserole · Large pot for pasta · Saucepan for ragu and cheese sauce
Yes. Assemble the casserole up to 24 hours ahead, cover, refrigerate, then bake. Add 10-15 minutes to baking time if baking from cold.
A mix of sharp cheddar and mozzarella provides both flavor depth and melting quality. Gruyère or fontina can replace some cheddar for nuttier notes.
Bake until the top is golden brown and the cheese sauce bubbles around the edges. The internal temperature should reach 165°F.
Yes. Ground pork, ground lamb, or a 50/50 beef-pork blend work well. Italian sausage adds herbal depth.
Cover and refrigerate for up to 4 days. Reheat covered at 325°F for 20-25 minutes until warmed through, or microwave individual portions.
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