Mac’n’cheese Lasagna

• total time: 38 minutes

Ingredients

For the Meat Sauce:

olive oil or avocado oil

1 medium onion, finely diced

2 garlic cloves, minced

1 carrot, finely chopped (optional, use any veg you like, such as zucchini, bell pepper, or mushrooms)

450 g ground beef (16 oz / 1 lb)

2 tbsp tomato paste

150–200 ml beef broth (⅔–¾ cup)

1 can chopped tomatoes

3 tbsp red wine optional

1 tsp smoked paprika

1 tsp barbecue spice blend

1 tsp dried oregano

½–1 tsp chili flakes (adjust)

Salt & freshly cracked black pepper

For the Mac & Cheese:

350 g macaroni (12 oz / about 3½ cups dry)

3 tbsp butter

3 tbsp flour

500 ml whole milk (2 cups)

200 ml cream (¾ cup)

250 g mature cheddar, grated (9 oz / about 2½ cups)

250 g havarti or monterey jack cheese, grated (9 oz / about 2½ cups)

100 g mozzarella, grated (3½ oz / about 1 cup)

1 tsp Dijon mustard

Pinch of nutmeg

1–2 tsp hot sauce, to taste

1 tsp chicken bouillon powder (optional, for extra savory depth)

Salt & pepper

Directions

Heat oil in a skillet. Fry onion and garlic for a minute, then add carrot (or any veg you like).

Add ground beef and cook until browned. Stir in tomato paste.

Pour in red wine, let it reduce, then add beef broth and canned tomatoes. Season with oregano, smoked paprika, barbecue spice, chili flakes, salt, and pepper. Cover and simmer until rich.

Boil macaroni until just tender. Drain and stir with a little butter.

For cheese sauce: melt butter, whisk in flour, then add milk and cream. Stir until thickened.

Add about half the cheese mix into the sauce. Stir until smooth. Season with nutmeg, mustard, hot sauce, chicken bouillon, salt, and pepper. Mix in macaroni.

In a baking dish, layer mac and cheese with meat sauce, sprinkling in some of the reserved cheese between layers. Finish with plenty of cheese on top.

Bake at 190 °C / 375 °F for 25–30 minutes, until golden and bubbling.

Rest 10 minutes before serving. Great with a simple green salad.