Chili Mac And Cheese Lasagna

What you need


500g macaroni noodles, par cooked
750g ground beef
1 white onion, finely diced
2 tsp olive oil
2 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 1/2 tsp cayenne powder
1 cup passata
60g butter
60g flour
700ml milk
180g cream cheese
2 cups grated mozzarella
1 cup parmesan grated




  1. Pre-heat oven to 180C (350F). In a large non-stick pan, heat oil over medium heat and cook onions until softened.  Add ground beef breaking apart with a spoon.  Cook until golden browned and liquid has boiled away.
  2. Add 1 tsp salt, 1/2 tsp pepper, and remaining spices, stirring to mix well.  Cook for 1 minute.  Add pasatta, stirring to coat.  Cook for an additional 2 minutes with the lid on until bubbling.  Take off heat to cool.
  3. In another large non-stick pan over medium heat, melt butter.  Add flour and cook until just golden brown.  Gradually add the milk, whisking in-between additions to create a smooth sauce.  Bring to a gentle boil.  Add cream cheese, parmesan and remaining salt and pepper.  Switch off heat and stir to combine.
  4. Mix 2/3 of cheesy sauce with cooked macaroni to coat.
  5.  Grease a casserole dish with butter. Add a layer of macaroni and cheese to the bottom and flatten. Top with some grated mozzarella cheese.  Add a layer of meat sauce.  The continue to finish with macaroni on top.
  6. Spread remaining cheese sauce over top of the dish.  Bake in the oven for 30-40 minutes until golden brown and bubbling.  Grill if needed.
  7. Enjoy!


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