Ooey Gooey BBQ Bacon Mac and Cheese Lasagna with Barbecue Twist (Print version)

A rich baked lasagna layered with cheddar mac and cheese, smoky barbecue beef, crisp bacon, mozzarella, and a glossy BBQ finish.

# Ingredients:

For the pasta and bacon

01 - 8 oz (225 g) elbow macaroni
02 - 9 lasagna noodles
03 - 10 slices bacon, cooked crisp and chopped

For the barbecue beef

04 - 1 tablespoon olive oil
05 - 1 small yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 lb (450 g) ground beef
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon fine sea salt
10 - 1/2 teaspoon black pepper
11 - 1 cup (240 ml) barbecue sauce
12 - 1 teaspoon apple cider vinegar, optional

For the cheese sauce

13 - 4 tablespoons (56 g) unsalted butter
14 - 1/4 cup (30 g) all-purpose flour
15 - 2 1/2 cups (600 ml) whole milk, warm
16 - 2 cups (225 g) shredded sharp cheddar cheese
17 - 2 cups (225 g) shredded mozzarella cheese, divided
18 - 1/2 teaspoon fine sea salt
19 - 1/4 teaspoon black pepper

For finishing

20 - 2 tablespoons barbecue sauce, for drizzling
21 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Heat the oven to 375°F (190°C). Boil the elbow macaroni until firm al dente, then drain. Boil the lasagna noodles until al dente, drain, and lay them flat so they do not stick.
02 - Cook the bacon in a skillet until crisp. Transfer to paper towels, then chop into bite-size pieces.
03 - Heat olive oil in a large skillet over medium heat. Cook onion for 3-4 minutes, add garlic for 30 seconds, then add ground beef, smoked paprika, salt, and pepper. Cook until browned, drain excess fat if needed, stir in barbecue sauce, and simmer for 5 minutes until thick.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in warm milk and cook until thick enough to coat a spoon, about 4-5 minutes. Lower the heat and stir in cheddar and 1 cup mozzarella until smooth.
05 - Fold the drained elbow macaroni into the cheese sauce. Taste and adjust salt and pepper if needed.
06 - Grease a 9x13 inch (23x33 cm) baking dish. Layer 3 lasagna noodles, half the barbecue beef, half the bacon, half the mac and cheese, and 1/2 cup mozzarella. Repeat once, then finish with the final noodles, remaining mozzarella, and a light drizzle of barbecue sauce.
07 - Cover with foil and bake for 25 minutes. Uncover and bake 12-15 minutes more until bubbling and lightly browned. Rest for 15 minutes, then garnish with parsley and slice.

# Good to know:

01 - Use freshly shredded cheese for the smoothest sauce.
02 - Resting the baked lasagna helps the layers slice cleanly.
03 - A tangy barbecue sauce balances the richness best.

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