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Mac and cheese lasagne
Mac and cheese lasagne
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Prep Time:
50 minutes
Cook Time:
95 minutes
Total Time:
145 minutes
Indulge in the ultimate winter comfort dish: cheesy mac and saucy lasagna combo.
Ingredients:
  • 500g dried macaroni pasta
  • 600g beef mince
  • 1 small brown onion, finely chopped
  • 350ml passata (tomato pasta sauce)
  • 60ml (1/4 cup) water
  • 24.40 gm Worcestershire sauce
  • 1 dried bay leaf
  • 2 tsp fresh oregano, chopped
  • 55g (1/2 cup) II Migliore 5 Cheese Italian Style Cooking Blend
  • 40g (1/4 cup) II Migliore Shredded Italian Grana Padano cheese
  • 40g butter
  • 40.00 ml plain flour
  • 1L (4 cups) milk
  • 175g (1 1/3 cups) II Migliore Shredded Italian Grana Padano cheese
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 180C/160C fan forced. Boil the pasta in generously salted water according to package instructions until al dente. Drain and transfer pasta back to the pan.
  • Heat half of the oil in a large frying pan over medium-high heat. Cook half of the beef mince, stirring, for 3-4 minutes until it changes color. Transfer to a heatproof bowl. Repeat with the remaining mince.
  • **Sauté onion and garlic in the remaining oil until softened, about 5 minutes. Add mince, passata, water, Worcestershire sauce, and bay leaf. Simmer for 10-15 minutes until the sauce thickens. Stir in oregano before serving.**
  • To make the bechamel sauce, melt butter in a saucepan over medium heat until foamy. Mix in flour and stir for 1 minute until bubbling. Take the pan off the heat. Slowly pour in milk while stirring until smooth. Put the pan back on medium heat and cook until the sauce boils while stirring constantly. Add cheeses and stir until melted and smooth. Remove the pan from heat and let it cool for 2 minutes. Whisk in the egg and season the sauce to taste.
  • Pour the creamy bechamel sauce over the pasta and stir well. Layer half of the pasta in a 8cm-deep, 24cm straight-sided ovenproof frying pan or ovenproof dish. Spoon the mince mixture over the pasta, then top with the rest of the pasta. Mix the cheeses together and sprinkle over the top. Bake for 40-50 minutes until golden brown. Allow it to cool for 20 minutes before serving.

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