Lasagna Macaroni and Cheese
Just saying the word lasagna makes me happy. I’m sure I’m not the only one. What’s not to love right? Well other than how long it takes to make. It’s one of the few dishes that I make that does requires the bulk of a day. I’m not going to lie, I don’t make a lot of dishes that require that much commitment – you know I’m impatient. Now that I’m thinking about it I can only think of a few off the top of my head that I’m willing to spend that much time on. So if I am you can bet a jar of Nutella that it’s got to be eyes rolling back into your head good. Period.
Lasagna (made the traditional way) for me ALWAYS starts out with Bolognese Sauce. Cold gloomy weekends are the perfect time to cook up a batch of what I like to call it the mother of all meat sauces. I usually grab the biggest Le Creuset I own (9 quart I believe) and make a double or triple batch of sauce. You might as well, it takes the same amount of effort and it freezes well. Plus when the craving hits (and for me it always does) I just have to pull it out of the freezer and defrost. Oh happy day.
I used some of that EXTRA Bolognese sauce to make what I’m referring to as the love child of Lasagna alla Bolognese and macaroni and cheese. I give to you: Lasagna Macaroni and Cheese. It’s a marriage made in fusion dish heaven. I developed this recipe especially for 30 days 30 Ways with Macaroni & Cheese and it features two of my favorite cheeses: mozzarella and parmesan. It’s crispy on top and creamy dreamy in the middle. This didn’t last 30 minutes on our table.
Disclaimer: This post is sponsored by Wisconsin Milk Marketing Board. Opinions are my own. Always have been. Always will be.
- 1 pound medium shells
- 4 tablespoons unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups Bolognese sauce
- 1/4 cup grated parmesan
- Preheat oven to 375 degrees. Spray a large ovenproof dish with non-stick cooking spray.
- Place a large pot of generously salted water onto boil. Add pasta and cook until just shy of al dente. Drain.
- WHILE pasta is cooking, into a large saucepan heat butter over medium heat until melted. Add flour and stir with a wooden spoon until a paste forms. Gradually whisk in milk. Season with salt, pepper and nutmeg. Reduce heat to low and continue cooking until sauce thickens, stirring as necessary.
- Stir in mozzarella and Bolognese sauce and stir to combine.
- Place pasta into saucepan and stir until pasta is completely coated with sauce. Pour mixture into prepared dish. Sprinkle top with parmesan and bake until golden and bubbly. Approximately 25 minutes.