Beef Mac and Cheese Lasagne

Beef Mac and Cheese Lasagne

4.95 from 19 votes
Course Main Course
Cuisine American, Irish, Italian
Servings 4


  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 carrot chopped
  • 3 mushrooms chopped
  • 2 sprig thyme
  • 1 sprig rosemary
  • 2 tbsp tomato puree
  • 300 g minced beef
  • 1 tin chopped tomatoes
  • 200 ml beef stock optional
  • 50 g butter
  • 40 g plain flour
  • 500 ml milk
  • 120 g grated cheese cheddar, or mozzarella
  • 400 g macaroni pasta cooked to packet instructions, drained, refreshed


  • Preheat oven to 160°C.
  • In a saucepan, bring to boil some salted water and cook the pasta as per pack instruction. Drain and keep aside until needed.
  • Heat oil in a saucepan over medium heat. Add onion, carrot, mushroom, and garlic and cook, stirring regularly, for 3 minutes until softened. Add the thyme, rosemary and minced beef and continue to cook for a further 3-5 minutes. Breaking up large bits of minced beef if necessary.
  • Add the tomato puree, tin of tomato and beef stock. Stir, season with salt and pepper and c simmer with a lid for a further 5-8 minutes until the minced is cooked through.
  • In a second saucepan, over low heat, Melt the butter with the rest of the onion.
  • Once melted, stir in the flour, and cook, stirring constantly, for 1 minute, then stir in the milk. Simmer for 5 minutes, whisking constantly until the bechamel has thickened. Remove from the heat and stir in the cheeses. Check the seasoning and combine the cooked pasta.
  • Spread half pasta mixture in a ceramic dish. Top with mince mixture, then remaining pasta. Bake for 30 minutes or until golden and bubbling.
  • Serve and enjoy immediately.
Keyword Beef, cheese, mac&cheese, pasta, tray bake, winter

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