Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 package lasagna noodles
- 1 cup Italian-seasoned breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk until smooth.
4. Gradually add milk, whisking constantly until mixture is smooth and thickened.
5. Add garlic powder, onion powder, basil, oregano, salt, and pepper. Stir to combine.
6. Add cheddar cheese and Parmesan cheese, stirring until melted and smooth.
7. In a separate pot, cook lasagna noodles according to package instructions until al dente. Drain and set aside.
8. Spread a thin layer of cheese sauce on the bottom of the baking dish.
9. Layer lasagna noodles on top of the cheese sauce, followed by a layer of macaroni.
10. Repeat layers until all ingredients are used, ending with a layer of cheese sauce on top.
11. Sprinkle breadcrumbs on top of the cheese sauce.
12. Cover the baking dish with foil and bake for 30 minutes.
13. Remove foil and bake for an additional 10-15 minutes, or until breadcrumbs are golden brown and cheese is bubbly.
14. Let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 650
- Fat: 37g
- Carbohydrates: 47g
- Protein: 30g
- Sodium: 900mg
- Sugar: 7g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Cheddar cheese can be substituted with any other type of cheese, such as mozzarella or Gouda.
- Italian-seasoned breadcrumbs can be substituted with plain breadcrumbs mixed with Italian seasoning.
Variations:
- Add cooked ground beef or sausage to the macaroni and cheese layers for a meatier version.
- Add chopped vegetables such as spinach or broccoli to the cheese sauce for a healthier version.
- Use different types of pasta, such as penne or rigatoni, instead of elbow macaroni.
Tips and tricks:
- Make sure to cook the lasagna noodles and macaroni al dente, as they will continue to cook in the oven.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- Let the lasagna cool for a few minutes before serving to allow the cheese to set.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the breadcrumbs are not browning, broil for 1-2 minutes at the end of cooking time.
Food safety advice:
- Make sure to cook the lasagna noodles and macaroni to the recommended time to ensure they are fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Lasagna originated in Italy and is traditionally made with layers of pasta, cheese, and meat sauce.
- Macaroni and cheese is a popular American dish that originated in the 1800s.
Flavor profiles:
- Creamy, cheesy, and savory
Serving suggestions:
- Serve hot as a main dish.
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Taste: Creamy, Cheesy, Rich, Savory, Comforting