Chef Bernie Guzman’s BAKED MACARONI AND CHEESE LASAGNA there are several steps to this unusual dish... but the payoff is a “DELICIOUS FOODGASM”….
Macaroni and Cheese 1- Cup elbow macaroni
1- tbs. - all purpose flour
1 1/4 - cups milk-WARM
in a small pot 2- Cups grated cheddar cheese-room temperature
1- egg- lightly beaten
Boil macaroni in a pot; 10 minutes ONLY! -
DRAIN and set aside.
In a medium pot; medium heat….. Melt butter and stir in flour -
Cook-3 minutes. Stir in warm milk, whisking constantly until the mixture thickens.
Add cheese-Continue stirring while melting the cheese.
Mix cooked pasta with cheese sauce.
Add egg – blend well, set aside.
CHEESE SAUCE - 2 2-TBS- BUTTER 2-TBS-FLOUR 2-CUPS CHICKEN or VEGETABLE BROTH 8 -SLICES OF AMERICAN CHEESE or PROCESSED CHEESE FOOD-(Velveeta slices)
IN A POT ON MEDIUM HIGH HEAT.. Combine butter and flour- cook for 3 minutes…
slowly drizzle in the BROTH while stirring with a whisk.
Bring to a light boil, once the cheese sauce thickens-Lower heat immediately, Set aside. 4 –SLICES – (no boil) READY COOK PASTA –
split in ½ - HORIZONTALLY Preheat the oven- 350 degrees
USE 8X8 SQUARE BAKING PAN –(NOT GLASS)
Using a 8x8 square baking pan…. Add - 1-1//2 cups cheese sauce evenly in bottom of pan.
Add - 4 - ½ slices of dry lasagna noodles,
arrange to cover bottom of pan. (Doesn’t have to cover completely, just enough for a foundation)
Add - 1-1/2 cups of macaroni and cheese, evenly.
Repeat layers with exact amounts. Add remaining cheese sauce on top.
Sprinkle top evenly with ¼-1/2 cup of “Fresh Grated” Cheddar Cheese.
Before covering tightly with foil; Use cooking spray- spray inside of foil evenly. Cover tightly.
Bake 40 minutes covered.
Uncover – bake 15 minutes longer – Raise the temperature to 425 degrees. Remove and allow setting for 20 minutes. Serves – 4 or in my case ……ONE.