Mac & Cheese Lasagne: Two Cravings Meet

Yes, it’s as ridiculous as it sounds.

This whole thing started with a dilemma: lasagne or mac and cheese?  I didn’t want to choose. I wanted the gooey, golden crust of a baked mac, but I also craved the structure and satisfaction of a layered lasagne. So... I stopped choosing. I just started layering.

I wasn’t planning to reinvent anything. But somewhere between a craving for cheesy layers and prepping for an Easter lamb dinner, this golden, bubbling monster of a dish was born—and honestly? It stole the whole show.

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The Idea

Think: classic lasagne structure, but every layer is oozing with a silky cheddar–Gruyère béchamel, tucked between wide pasta sheets, crispy bacon, and just enough Fontina to make it unreasonably melty.

It’s the kind of dish that makes people pause mid-bite and say, “Wait… what is this?!”

What came out of the oven wasn’t a compromise. It was an evolution.

This was supposed to be a side. A little indulgence next to roasted lamb. But somewhere around the second layer of cheese sauce and crumbled bacon, I realized…

This is the meal! Or at least, it could be.

It’s Comfort Food in a Cocktail Dress

It’s fancy enough for a holiday table, but built on the bones of what we all actually want: cheese, carbs, and a little crispy edge action.

It brings the nostalgia of mac and cheese with the elegance of lasagne.

You get layers that slice clean, cheese that stretches, and just enough crispy edge to make you feel like you pulled off something impressive.

It’s comfort food that knows how to show up—hearty, melty, and a little dramatic in the best way.

What’s In It:

• Lasagna noodles—no elbow pasta here, just the wide, silky sheets that hold everything together

• Béchamel-style cheese sauce—made with a combo of Gruyère, sharp white cheddar, and Fontina for that perfect blend of melt, tang, and richness.

• Crispy bacon—because a little salty crunch never hurt anybody

• Breadcrumb-Parmesan topping—golden and crisp, the crown on top of all that creamy magic

You don’t need ricotta.

You don’t need marinara.

You just need to trust the sauce.

The Real Magic

What makes this work isn’t just the cheese. It’s the fact that you get all the comforting nostalgia of mac and cheese with the sliceable drama of lasagne.  It holds together like a casserole, but eats like childhood. It’s structured indulgence. Grown-up comfort food. Party food disguised as a side dish. Except... it’s no longer a side.

Dinner Party Idea: The Whole Plate

Build a full meal around this next time you want to impress without overcomplicating dinner:

• Roasted leg of lamb or grilled steak

• Lemony green bean salad to brighten things up

• Maybe some roasted carrots or asparagus if you're feeling extra

• And wine—obviously

Mac & Cheese Lasagne with Bacon

(serves 8 to 10 as a main course)

The Pasta:

• 525 g Italian "00" Flour

• 6 large eggs (room temp.) - about 305 g

• Rimacinata Semolina flour for dusting

The Béchamel Cheese Sauce:

• 1.5 liter whole milk (1.5 qt.)

• 140 g unsalted butter (10 Tbs.)

• 100 g. flour (3.5 oz.)

• 680 g sharp white cheddar (1.5 lbs.)

• 340 g Gruyere cheese (12 oz.)

• 30 g dry sherry (2 Tbs.)

• 1 tsp. salt

• 3/4 tsp. black pepper

Additional Ingredients:

• 225 g mild grated Fontina cheese (1/2 lb.)

• 450 g sharp white cheddar (1 lb.)

• 225 g Gruyere cheese (1/2 lb.)

• 1.15 kilo bacon (2.5 lb.)

• 55 unsalted butter, melted (4 Tbs.)

• 75 g plain panko breadcrumbs (1.5 cups)

• 55 g grated Parmigiano Reggiano cheese (2 oz.)

Instructions:

• Make the Pasta Dough:

  • Form the Dough: Mound “00” flour on your work surface, make a well in the middle, and pour in the eggs. Gradually incorporate the flour from the edges using a fork.

  • Begin Mixing: Once the center is firm enough that the liquid won’t run out, use a dough scraper to continue combining the ingredients.

  • Knead the Dough: Once the mixture is thick enough to not run, knead by hand for 5-10 minutes until smooth and elastic. Wrap and let rest for at least 30 minutes.

  • Roll Out Pasta: Roll the dough into sheets at the second or third smallest setting on your pasta sheeter. Cut into strips of about 12 inches.

• Prepare the Pasta

  • Cook Pasta: If cooking all the pasta sheets ahead of time, and I suggest that, do this step before making the béchamel. Bring a large pot of salted water to a boil, cook 2 sheets of pasta at a time for 30 seconds, then remove, run under cold water, and lay flat on a towel to dry. Continue cooking all sheets, keeping them separated with damp cloths to prevent sticking. If you prefer to cook pasta as you go, do this concurrently with the béchamel preparation to save space and time.

• Prep the Additional Ingredients:

  • Grate the Cheeses: Grate Gruyere, white cheddar, and Fontina from the additional ingredients list.

  • Cook the Bacon: Cook the bacon in a 375 F oven until brown but not burned. Drain and crumble.

  • Make the Topping: Combine Panko and Parmigiano Reggiano cheese in a bowl. Drizzle with the melted butter and mix to combine well.

• Making the Béchamel:

  • Heat the Milk: On medium-low heat, warm the milk until hot but not boiling.

  • Make Roux: Melt butter in a separate saucepan, add all the flour, and whisk on medium for about 5-10 minutes.

  • Combine and Thicken: Gradually add the butter-flour mixture to the hot milk, whisking constantly until thickened (about 10 minutes).

  • Add the Cheeses: On low heat, slowly add the cheddar and Gruyere a little at a time stirring until melted. Stir in salt, pepper, and sherry, then remove from heat.

• Assemble & Bake the Lasagne:

  • Layer the Ingredients: In a baking dish, start with a small amount of béchamel at the bottom. Add a layer of pasta, intentionally wrinkling it slightly to create beautiful little nooks and crannies that will catch and hold the sauces. Then top with béchamel, remaining cheese mixture, and 1/4 of the bacon. Repeat layers until just shy of the top. (More on wrinkling the pasta).

  • Top and Bake: Finish with a final layer of pasta, topped with béchamel and the remaining cheese. Cover the dish with foil and bake in a preheated 375°F oven for about 45 minutes. Then, remove the foil and continue baking for an additional 20-30 minutes, or until the top is golden and bubbly. Allow the lasagne to rest for at least 15 minutes before slicing and serving.

Make It Yours

This lasagne is endlessly riffable. Here are a few swaps and add-ins if you want to change it up:

• Leave out the bacon – It’ll still be super rich and satisfying on its own, especially with the full cheese blend.

• Add caramelized onions – For sweetness and depth.

• Sautéed mushrooms – Earthy and perfect with Gruyère.

• Swap in pancetta or prosciutto – Fancier, a little saltier, and they crisp up beautifully.

• Add seafood – Think shrimp, lobster, or crab folded into the cheese sauce for a full-on seafood mac moment.

• Sneak in some greens – A handful of blanched spinach or chopped chard can balance the richness without taking over.

• Go spicy – A little hot sauce or pinch of cayenne in the béchamel takes it in a bold direction.

It’s hard to go wrong here. The sauce does all the heavy lifting—so whatever you layer into it is just bonus magic.

Wine Pairing:

You want something that balances richness and doesn’t get buried under cheese and bacon.

• Red: A cool-climate Pinot Noir (Oregon, Burgundy) will play well with Gruyère and not overwhelm the dish

• Bold Option: Try a Grenache/Syrah blend (like a Côtes du Rhône)—it’s cozy, a little peppery, and has enough acid to hold its own

• White: A lightly oaked Chardonnay will echo the creamy texture and add a little brightness

If You’re Only Opening One Bottle…

When a dish this rich comes out of the oven—layered with Gruyère, cheddar, béchamel, and bacon—you need a wine that knows how to keep up without taking over. Enter Balletto Vineyards Pinot Noir from California’s Russian River Valley.

This wine is bright, earthy, and balanced—with notes of ripe cherry, cranberry, and baking spice, plus just the right hint of forest floor and black tea that plays beautifully with the savory cheese and umami from the bacon. It has enough acidity to cut through the richness, and enough elegance to elevate the entire plate.

About the Winery

Balletto Vineyards is a family-owned winery that farms sustainably on what was once a generational vegetable farm. Everything they grow and bottle is estate fruit, which means it’s 100% grown and harvested on their land—a rarity even in Sonoma.

The winery sits in the cool-climate heart of the Russian River Valley, where morning fog and coastal breezes give their Pinot Noir the perfect balance of vibrant acidity, plush fruit, and nuanced complexity.

If you’re not already drinking Balletto, this is a bottle that will make you want to!

Jump back to recipe.

Why wrinkle the pasta?  This technique was also a revelation from "The Chef's Table: Noodles" episode 1. Watching Alessandra Spisni wrinkle her lasagne noodles was an eye-opener. I realized that striving for perfectly flat pasta was unnecessary. Wrinkling creates delightful pockets that better capture the sauce, enhancing the dish’s texture and flavor. However, this method is best with thin fresh pasta; using thicker or boxed pasta might result in too dense of a layer, overpowering the balance with other ingredients. Jump back to layering.