I love macaroni and cheese.
I love lasagna.
Put them together and you get MacSagna.
This insane recipe uses prepared sheets of macaroni and cheese in place of lasagna noodles. It’s a truly delicious smash up.
MacSagna
Ingredients:
2 cups whole-milk ricotta cheese
1 cup grated Parmesan
1/2 cup julienned oil-packed sun-dried tomatoes
1/4 cup chopped fresh Italian parsley
Kosher salt and freshly ground black pepper
Mac And Cheese Sheets (recipe follows)
2 cups browned Italian sausage crumbles
2 cups shredded whole-milk mozzarella
Favorite marinara sauce, warmed, for serving
Fresh basil, for serving
Directions:
1. Preheat oven to 375℉.
2. Mix the ricotta, Parmesan, sun-dried tomatoes and parsley in a bowl and season with salt and pepper.
3. Grease the bottom of a 9 x 13-inch glass baking dish.
4. Place one of the mac and cheese sheets on the bottom of dish (Two large spatulas are helpful to do this.Don’t worry if the sheets tear…you won’t be able to tell once it is all assembled).
5. Spoon the ricotta mixture evenly over the top of the mac and cheese sheet, then scatter the cooked sausage over top of the ricotta.
6. Top with the remaining mac and cheese sheet.
7. Cover the top of the MacSangna with mozzarella.
8. Bake on lower rack of oven until bubbly and golden brown, about 20 minutes. Allow to cool for at least 20 minutes.
9. Slice into pieces and place on individual serving plates. Ladle some warm marinara over each slice and garnish with basil.
Serves 6 to 8
Mac And Cheese Sheets
Ingredients:
8 ounces elbow macaroni
3 tablespoons unsalted butter
3 tablespoons flour
3 cups milk
4 ounces processed cheese, such as Velveeta
10 ounces shredded sharp provolone
Splash hot sauce
Directions:
1. Bring a large pot of salted water to a boil. Add the macaroni and cook until very al dente. Drain.
2. Melt butter in a medium saucepan over medium heat. Whisk in the flour and stir for two minutes, until smooth. Stir in the milk, bring to a simmer and cook over medium low until thickened, about 5 minutes. Add the processed cheese and provolone and stir until melted. Add the hot sauce then mix in the macaroni.
3. Evenly spread the warm macaroni and cheese onto a parchment-lined baking sheet. Cover with another sheet of parchment and refrigerate until firm, about 1 hour or overnight.
4. Cut the macaroni and cheese sheet into 2 equally sized rectangles.
Recipes from Jeff Mauro
“Big Teeth” is new from Swedish artist Hanna Ögonsten. The song title is what grabbed my attention. I mean, big teeth are usually funny unless they are yours and you are a pre-teen, pre-braces (Oh yes, that would be a call back to my painful adolescence).
I love the nineties dance-pop, club vibe.
Check out Hanna Ögonsten on Facebook where you can look for updates on where to buy her music.
Cheers!
