Best Macaroni Cheese Lasagna Recipes

MACARONI & CHEESE LASAGNA

Macaroni & Cheese Lasagna image

Make and share this Macaroni & Cheese Lasagna recipe from Food.com.

Provided by Karen..

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (7 1/4 ounce) box macaroni & cheese dinner mix
1/4 cup butter or 1/4 cup margarine
1/4 cup milk
1 1/2 cups spaghetti sauce
1/2 lb lean ground beef, cooked, drained
1 cup shredded low-moisture part-skim mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 350*F.
Prepare macaroni and cheese as directed on package with milk and butter.
Spoon half of the prepared Mac and cheese into lightly greased 8-inch square baking dish.
Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake 20 minute or until heated through.

Nutrition Facts : Calories 452.9, Fat 21.5, SaturatedFat 11.3, Cholesterol 76.2, Sodium 772.2, Carbohydrate 43, Fiber 2.9, Sugar 9.2, Protein 21.5

PEPPERONI, MACARONI AND CHEESE "LASAGNA STYLE"

Pepperoni, Macaroni and Cheese

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Salt and freshly ground pepper
1 pound lasagna
Olive oil
4 tablespoons butter, plus 1 tablespoon
1 teaspoon garlic, minced
4 tablespoons all-purpose flour
2 1/2 cups half-and-half
2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
4 ounces grated Cheddar
8 ounces grated mozzarella
1 pound pepperoni, sliced thin
1/2 cup fresh bread crumbs

Steps:

Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 375 degrees F.
In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.
Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.