Macaroni & Cheese + Lasagna: Meet Jeff Mauro's MacSagna Recipe by Ann Marie G. Halstead

I came across a video with Food Network star Jeff Mauro and couldn’t quite believe my eyes. In it he shows us how to make lasagna without lasagna noodles; instead he uses sheets of macaroni and cheese! If you are a cheese lover, or a carb lover, this MacSagna recipe is for you.

Jeff Mauro, a former comedian, won season seven of the Food Network Star competition in 2011. He has hosted or co-hosted several cooking shows, including Kitchen Crash, Sandwich King, $24 in 24 and The Kitchen, most of which are still airing today. Check out Mauro’s MacSagna recipe. If you make it, please let us know what you think!

Cuisine: American
Prep Time: 30 minutes plus 1 hour and 20 minutes to cool
Cook Time: 20 minutes
Total Time: 2 hours and 10 minutes
Servings: 6 to 8

Ingredients

MacSagna

• 2 cups whole-milk ricotta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup julienned oil-packed sundried tomatoes
• 1/4 cup chopped fresh Italian parsley, plus more for serving
• prepared macaroni and cheese, prepped in sheets for MacSagna (recipe below)
• 2 cups browned hot Italian sausage crumbles
• 2 cups shredded whole-milk mozzarella
• marinara sauce, warmed, for serving
• fresh basil, for garnish

Macaroni and Cheese

• 8 ounces elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 8 ounces processed cheese, such as Velveeta
• 1 1/2 cups shredded sharp provolone
• splash hot sauce or pinch of cayenne 

Here's how to make it: 

1. To make the macaroni and cheese, bring a large pot of salted water to a boil. Add the macaroni and cook until VERY al dente. Drain.
2. Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it’s not lumpy and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Stir in the processed cheese and provolone until melted. Add the hot sauce and fold in the macaroni.
3. To prep in sheets for MacSagna, evenly spread the warm macaroni and cheese in a parchment-lined baking sheet, making sure the parchment is overlapping to make it easier to lift once cooled. Cover with another sheet of parchment and refrigerate until firm, a minimum of 1 hour or for as long as overnight. Cut the macaroni and cheese sheet into two equal-size rectangles.
4. To make the MacSagna, mix the ricotta, Parmesan cheese, sundried tomatoes and parsley in a bowl. Season with salt and pepper.
5. Grease the bottom of a 9x14-inch glass baking dish with cooking spray. Place one of the mac and cheese sheets on the bottom. Spread the ricotta mixture evenly over the top, then evenly scatter the Italian sausage crumbles over top of the ricotta. Place the remaining mac and cheese sheet on top of that. Cover the top in mozzarella.
6. Bake until bubbly and golden brown, about 20 minutes. Let cool for at least 20 minutes before serving. Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with fresh parsley and basil.
   

Photos: The Food Network via YouTube

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