Description
Savor the ultimate comfort food experience with layers of creamy macaroni and cheese enveloped between tender lasagna noodles, baked to perfection for a cheesy delight that warms the soul.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a rolling boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour until smooth to create a roux.
- Gradually add milk while whisking continuously until thickened. Stir in cheddar and Monterey Jack cheeses until melted and creamy.
- In a baking dish, layer three lasagna noodles at the bottom, add half of the macaroni, and drizzle with one-third of the cheese sauce.
- Repeat layers: three more noodles, remaining macaroni, and another third of cheese sauce.
- Finish with three noodles on top and pour remaining cheese sauce over.
- Cover with aluminum foil and bake for 25 minutes; remove foil and bake for an additional 15 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg