Ultimate Creamy Mac & Cheese Lasagna Bake
A comforting layer of cheesy goodness and hearty pasta, perfect for families and gatherings.
Ingredients
For the Noodles and Pasta
- 12 pieces lasagna noodles The kind that boil in minutes
- 2 cups elbow macaroni
For the Cheese Sauce
- 4 cups sharp cheddar cheese, shredded Extra cheese recommended for flavor
- 2 cups mozzarella cheese, shredded
- 3 cups milk For a creamy sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Topping
- 1 cup Italian breadcrumbs For crunchy topping
- Fresh parsley For garnish, optional
Instructions
Preparation
- Boil the lasagna noodles according to the package instructions, adding a pinch of salt. Drain and set aside.
- In a separate pot, cook the elbow macaroni for about 6-8 minutes until al dente. Drain and mix with a splash of olive oil.
Cooking the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and cook for about 1 minute.
- Gradually whisk in the milk, stirring until the sauce thickens.
- Stir in garlic powder, onion powder, salt, and pepper.
- Fold in the cheddar cheese until melted.
Assembling and Baking
- In a baking dish, spread a layer of cheese sauce at the bottom.
- Add a layer of noodles, followed by a layer of elbow macaroni. Repeat until all ingredients are used, finishing with cheese sauce.
- Sprinkle mozzarella cheese and Italian breadcrumbs on top.
- Preheat oven to 350°F (175°C) and bake for about 30 minutes until golden and bubbly.
Serving
- Once cooled for a few minutes, garnish with fresh parsley and serve.
Notes
Substitute cheeses for variety, and prep the dish ahead of time for convenience. Leftovers can be stored in an airtight container for up to 3 days.