Featured Wisconsin Cheeses: Parmesan, Mozzarella
If macaroni and cheese and lasagna à la Bolognese got married, this dish would be their love child (and probably favorite child that could do no wrong). I call this, not surprisingly, lasagna macaroni and cheese. It’s a macaroni and cheese that both adults and kids can get their forks into and that won’t last long on your dinner table. We start out with the mother of all meat sauces, Bolognese. It’s added to a creamy, dreamy béchamel sauce that’s studded with Wisconsin Mozzarella. Mix in a box of cooked just- shy –of- al dente medium shells and you’re onto something. Before you pop the lasagna into the oven to get that nice golden brown, sprinkle the top with Wisconsin Parmesan goodness. The finished dish is crispy on top and creamy and dreamy on the inside. Just like macaroni and cheese should be.
Lasagna Macaroni and Cheese
1 pound medium pasta shells
4 tablespoons unsalted butter plus butter for coating baking dish
1/2 cup all-purpose flour
1 1/2 cups whole milk
Salt and pepper to taste
1/8 teaspoon nutmeg, freshly grated
1 1/2 cups (6 ounces) Wisconsin Mozzarella Cheese, shredded
1 1/2 cups prepared Bolognese sauce*
1/4 cup (1 ounce) Wisconsin Parmesan Cheese, grated
Preheat oven to 375°F. Coat large ovenproof dish with butter. Set aside.
Bring large pot of generously salted water to a boil; add pasta and cook until just shy of al dente. Drain and set aside.
While pasta is cooking, melt butter over medium heat in large saucepan. Add flour and stir with wooden spoon until paste forms. Gradually whisk in milk. Season with salt, pepper and nutmeg. Reduce heat to low and continue cooking until sauce thickens, stirring as necessary.
Stir in Mozzarella and Bolognese sauce until combined. Add pasta and stir until evenly coated. Pour mixture into prepared baking dish. Sprinkle top with Parmesan and bake until golden and bubbly. Approximately 25 minutes.
*You can substitute 1 1/2 cups of your favorite marinara or meat sauce.
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