Mac’n'Cheese Lasagna Style
A Classic Comfort Food Recipe with Home Made Bolognese Sauce
This macaroni and cheese recipe uses my home made bolognese sauce and four cheeses to give that hearty lasagna flavour without all the fuss. It’s a great substitute if you’re craving lasagna but don’t have enough time, or enough people to cook for!
Ingredients for Mac-n-cheese
- Macaroni, about 2 cups uncooked
- Bolognese Sauce, 2 – 3 cups
- 1/2 lb old sharp cheddar cheese, shredded
- 1/2 lb mozarella, shredded
- 2 cups fresh ricotta, mixed with one egg
- 1/2 cup grated parmesan
- Fresh Basil, about 4 leaves, finely chopped
- There are loads of fresh veggies in my bolognese sauce, but I sauteed a bit of garlic, onion, chunks of red and green peppers and zucchini and then heated and reduced the sauce with them.
How to Make Mac’n'Cheese
- Boil the macaroni as directed, drain and pour into glass casserole dish
- Stir the ricotta mixture and the basil into the hot macaroni so it’s well blended throughout
- Layer with half of all the cheeses
- Pour sauce over
- Cover with remaining cheese
- Bake in 350 degree oven, 15-20 minutes covered, then about 10 minutes uncovered
Let the mac’n'cheese casserole sit for about 10 minutes serving — you can either stir it all up to blend everything, or cut it out in large pieces (which I do if I am going to freeze individual portions). Serve with garlic bread, of course!
