Mac and Cheese Lasagna


  • 500 g Macaroni
  • 500 g Ground beef
  • 1 large White onion (finely diced)
  • 1 1/2 cup Cheddar cheese
  • 2 tbsp Paprika
  • 1 1/2 tsp Pepper
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 2 tsp Salt
  • 225 g Passata/ Canned tomatoes
  • 60 g Butter
  • 700 ml Milk
  • 2 tbsp Olive oil


  • Preheat the oven to 180 C. Heat oil in a large non stick pan.
  • Add in diced onions and saute till they’re softened.
  • Add ground beef, break it apart with a spoon. Cook till the meat is browned all over.
  • Add spice powders, salt to taste. Mix it in well. Add in passata and cook for few minutes.
  • In another pan, melt butter. Add flour and stir continuously for a minute. Gradually pour in the milk, whisk continuously making sure there are no lumps. Bring to a gentle boil, add in the grated cheese and mix well.
  • Season with salt and pepper. Switch off flame. Add in the cooked pasta and stir until well combined.
  • Spoon half of the pasta in an ovenproof dish. layer the mince mixture and then the remaining pasta.
  • Sprinkle the cheese on top and bake for 40-50 minutes until golden brown. Set aside for 15 minutes before serving.

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