Mac & Cheese Lasagna For The Pasta

Ingredients

• 1 lb cavatappi pasta
• 1 heaping tbsp chicken bouillon for the meat
• 1 tbsp avocado oil (for the sauce)
• 1/2 onion, diced a few sun-dried tomatoes, chopped (optional) (for the sauce)
• 1 lb ground beef (for the sauce)
• 1 tsp chicken bouillon (for the sauce)
• 1 tsp garlic powder (for the sauce)
• 1 tsp onion powder (for the sauce)
• 1/2 tsp black pepper (for the sauce)
• 1/2 tsp smoked paprika (for the sauce)
• 1/4 tsp red pepper flakes 3– (for the sauce)
• 4 cloves minced garlic (for the sauce)
• 1 jar marinara or spaghetti (for the sauce)
• 1 heaping tbsp tomato paste for the cheese (for the sauce)
• 3 tbsp butter (for the sauce)
• 3 tbsp flour (for the sauce)
• 1 tsp garlic powder (for the sauce)
• 1 tsp onion powder (for the sauce)
• 1/2 tsp smoked paprika (for the sauce)
• 1/2 tsp black pepper (for the sauce)
• 1/2 tsp ground mustard (for the sauce)
• 1 can evaporated milk (for the sauce)
• 1 cup heavy cream, warmed 1– (for the sauce)
• 11/2 cups whole milk, warmed for the cheese (for the sauce)
• 3 cups white cheddar, shredded (340g) (for the sauce)
• 2 cups pepper jack, shredded (226g) (for the sauce)
• 11/2 cups monterey jack, shredded (170g) (for the sauce)
• 11/2 cups mozzarella, shredded (170g) boil pasta in salted water with chicken bouillon until just shy of al dente (for the sauce)

Instructions

1. Add beef and seasonings, then stir in garlic once mostly cooked
2. Add marinara and tomato paste and simmer a few minutes
3. For the cheese sauce, melt butter and bloom seasonings for 30 seconds
4. Whisk in flour and cook 1–2 minutes
5. Slowly whisk in evaporated milk, then warmed cream and milk until smooth
6. Add cheese gradually until melted and creamy
7. Save some cheese for layering, then mix in pasta
8. Bake at 350°f until bubbly and golden
9. Let rest before serving