Easy Mac and Cheese Lasagna
Discover the ultimate comfort food fusion with this Easy Mac and Cheese Lasagna! Perfectly combining the creamy, gooey goodness of mac and cheese with the layered elegance of classic lasagna, this dish is a delightful twist on two beloved favorites. Tender elbow macaroni is coated in a luscious cheddar-Parmesan cheese sauce, layered with ricotta, marinara, and mozzarella for a rich, cheesy, and flavor-packed meal your whole family will adore. Ready in just over an hour, this crowd-pleasing casserole is ideal for busy weeknights or a hearty weekend dinner. Garnished with fresh parsley and baked until golden and bubbly, this cheesy lasagna will quickly become a favorite in your dinner rotation. Perfect for those seeking creative pasta recipes or a revamped take on traditional comfort dishes!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or butter.
Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to avoid lumps.
Gradually whisk in the milk and cook until the mixture thickens, about 3-5 minutes.
Stir in the cheddar cheese, Parmesan cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth. Add the cooked macaroni to the cheese sauce and mix well.
In a small bowl, mix the ricotta cheese, egg, dried Italian seasoning, and half of the mozzarella cheese. Set aside.
Spread 1/2 cup of marinara sauce across the bottom of the prepared baking dish. Add a layer of mac and cheese (about 1/3 of the mixture) followed by 1/3 of the ricotta mixture. Repeat this layering process twice more, ending with a final layer of marinara sauce.
Sprinkle the remaining mozzarella cheese evenly over the top.
Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
3860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.7 g | 294% | |
| Saturated Fat | 134.2 g | 671% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 41.0 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 5371 mg | 413% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
