Cheddar Cheesy Lasagna
This is a surprisingly tasty recipe I was a little doubtful but since it looked easy to make I thought Id give it a try and we ended up making it twice the same week
This is a surprisingly tasty recipe I was a little doubtful but since it looked easy to make I thought Id give it a try and we ended up making it twice the same week
- Carbohydrate 1.04706 g
- Cholesterol 137.5900925 mg
- Fat 43.8171241666667 g
- Fiber 0 g
- Protein 32.9989991706667 g
- Saturated Fat 18.1581228665667 g
- Serving Size 1 1 Serving (189g)
- Sodium 335.284295966667 mg
- Sugar 1.04706 g
- Trans Fat 9.94274998966667 g
- Calories 539 calories
Step-by-step
- Prepare Macaroni and Cheese as directed.
- Cook Ground meat, drain and rinse, then add spaghetti sauce.
- In a 2 -3 quart sized casserole dish, put a little bit of the meat sauce on the bottom so noodles don't stick then layer macaroni and meat sauce in two layers.
- Top with Mozarella cheese and bake at 375 about 15 minutes.
- Easy and very yummy!
Bubbling orange fat pooling at the corners of a glass casserole dish signals that the starches and dairy have reached their thermal threshold, melting into a cohesive mass. Initial skepticism regarding the combination of processed macaroni and cheese with ground beef dissolves once the baking process forces the ingredients to meld. Controlling moisture levels prevents the pasta from turning mushy during the fifteen-minute bake at 375 degrees Fahrenheit.
- Brown the ground beef over medium-high heat until deep mahogany crusts form on the bottom of the pan, adding savory depth through the Maillard reaction.
- Drain the cooked meat thoroughly in a colander and rinse it with hot water to remove excess grease that might otherwise separate and pool on top of the casserole.
- Smear a thin layer of meat sauce directly onto the bottom of the two to three-quart baking dish to anchor the noodles and prevent scorching.
- Shred block mozzarella rather than using pre-bagged varieties coated in cellulose, ensuring a stretchy, uniform cheese pull across the surface.
- Bake uncovered until the internal temperature reaches 165 degrees Fahrenheit and the cheese topping turns golden-brown with dark spots around the perimeter.
Pair this heavy baked pasta with a crisp green salad dressed in sharp vinegar to cut through the high fat content. Leftovers keep safely in an airtight container in the refrigerator for up to three days.
