Jalapeño Popper Mac and Cheese Lasagna

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Sometimes we like to layer our lasagna with bechamel, sometimes we kick it up a notch like this Jalapeño popper mac and cheese lasagna.


  1. In a large pan, cook bacon until fat has started to render and just slightly golden.  Add oil and onions. Cook until onions are softened. Add garlic and cook until aromatic.
  2. Add tomato paste and stir to coat well. Cook for 2 minutes.
  3. Crumble in beef and cook until browned and juices have reduced. Add wine and let reduce by half.
  4. Add passata, cream, oregano and chilli flakes. Str to combine. Bring to a simmer, cover and let simmer for 30 minutes, stirring often.  (Add a bit of water if it thickens too much). Season with salt and pepper. Remove from heat and let cool slightly.
  5. In a large pot, melt butter over medium heat.  Add jalapeños and cook until just softened. Sprinkle in flour and mix to incorporate.  Cook for 2 minutes.
  6. Gradually add milk, whisking constantly until smooth. Add all three kinds of cheese and stir until melted through. Stir in cooked macaroni.
  7. Preheat oven to 180ºC.
  8. In a large casserole pan, spread a bit of the ragu on the bottom.  Top with lasagna sheets, followed by more ragu, jalapeño macaroni and cheese and sliced cheese. Repeat with remaining, finishing with a layer of macaroni and cheese topped with cheese.
  9. Cover with parchment and foil.  Bake for 30 minutes until bubbling, remove foil and parchment and grill for 5 minutes until golden.
  10. Slice and enjoy!