Have you ever had one of those days when only the cheesiest, most decadent dish will do? That’s exactly how BBQ Bacon Mac and Cheese Lasagna came to be in my kitchen. I was craving comfort food like nobody’s business – and I mean the kind that makes your heart sing and your arteries slightly whimper. My family’s eyes lit up like a Christmas tree when I served this up. You know what? It’s now our favorite guilty pleasure, and once you try it, I bet it’ll be yours too.
I’ll never forget the first time I attempted this dish. Let’s just say I learned the hard way that low-fat cheese does NOT melt into that glorious goo we all dream about. It was a stringy, oily mess. But, after tweaking and combining my mom’s classic mac and cheese with my neighbor’s lasagna tips, I’ve perfected the ultimate comfort food recipe. And honestly, it’s like a warm hug in a baking dish.
Table of Contents
Ingredients
Alright, brace yourself for this heavenly lineup! And remember, the better the quality of your ingredients, the better the dish. This is not the time for that bargain-bin cheese, okay?
- 12 lasagna noodles, cooked al dente
- 1 lb of sharp cheddar cheese, shredded
- 1 cup of smoked gouda cheese, shredded (game changer!)
- 1/2 cup of parmesan cheese, grated
- 2 cups of whole milk
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 1/2 tsp of paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- Salt and pepper to taste
- 1 lb of bacon, cooked and crumbled
- 1 cup of your favorite BBQ sauce
- 1/2 cup of breadcrumbs (trust me on this)
Instructions
Now, let’s get into the nitty-gritty of putting this masterpiece together. It’s a bit of a process, but oh, is it worth it.
- Preheat your oven to 350°F (that’s 175°C, for my metric friends).
- In a large pot, melt butter over medium heat. Whisk in flour to make a roux. Cook for about 2 minutes, stirring constantly (don’t let it burn!).
- Gradually add in the milk, stirring continuously until the sauce thickens.
- Add in the cheddar, gouda, and half the parmesan. Stir until melted and smooth. Season with paprika, garlic powder, onion powder, salt, and pepper.
- In a separate bowl, mix the remaining parmesan with breadcrumbs.
- Spread a thin layer of BBQ sauce on the bottom of a 9×13 inch baking dish.
- Layer four lasagna noodles over the sauce. Top with a third of the mac and cheese mixture and a third of the crumbled bacon.
- Repeat layers two more times, ending with a layer of noodles.
- Spread any remaining BBQ sauce over the top layer of noodles and sprinkle with the parmesan-breadcrumb mixture.
- Bake uncovered for 30-35 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before serving (the hardest part, I know).
Tips & Tricks
Alright, here’s where I spill all my secrets – the tidbits that’ll take your lasagna from good to “where has this been all my life?”
- Cheese Choices: Don’t skimp on the cheese quality. Trust me, it makes all the difference.
- Bacon Crispiness: Cook your bacon until it’s just shy of crispy. It’ll continue to cook in the oven, and nobody likes burnt bacon bits.
- Béchamel Patience: Keep stirring that roux and add the milk slowly. Lumps are the enemy here.
- Resting Time: Letting the lasagna rest before cutting into it isn’t just torture; it’s necessary. It helps everything set and makes for cleaner slices.
FAQ
Got burning questions? I’ve got answers! And hey, if your question isn’t here, just pretend we’re chatting over coffee and shoot me a message.
Q: Can I make this ahead of time?
A: Absolutely! Assemble it, cover it with foil, and refrigerate. Just add about 10 minutes to the baking time if you’re going from fridge to oven.
Q: What if I don’t like BBQ sauce?
A: No problem! Try a tomato-based pasta sauce for a more traditional flavor, or even a white sauce if you’re feeling adventurous.
Q: Can I freeze this dish?
A: Yes, it freezes beautifully. Bake it first, then cool completely. Wrap it up tightly and freeze. Thaw in the fridge overnight, and reheat in the oven.
In my family, this dish has become more than just food; it’s part of our cultural story. It’s a testament to my mom’s mac and cheese, my own little twist, and the countless memories we’ve made around the dinner table, laughing and sharing stories over cheesy, smoky, bacon-laden bites. The beauty of this BBQ Bacon Mac and Cheese Lasagna is how it brings us all together, and I hope it does the same for you.
So there you have it – my ultimate comfort food recipe. Whether it’s a cold winter’s day or you’re just in need of some serious TLC, this is the dish for you. And remember, the best recipes are the ones made with love (and maybe a little extra cheese). Enjoy!
BBQ Bacon Mac and Cheese Lasagna: Ultimate Comfort Food Recipe
Ingredients:
- 12 lasagna noodles, cooked al dente
- 1 lb of sharp cheddar cheese, shredded
- 1 cup of smoked gouda cheese, shredded
- 1/2 cup of parmesan cheese, grated
- 2 cups of whole milk
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 1/2 tsp of paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- Salt and pepper to taste
- 1 lb of bacon, cooked and crumbled
- 1 cup of your favorite BBQ sauce
- 1/2 cup of breadcrumbs
Directions:
-
Preheat your oven to 350°F (175°C).
-
Melt butter in a pot, whisk in flour to make a roux, and cook for 2 minutes.
-
Gradually add milk, stirring until the sauce thickens.
-
Add cheddar, gouda, and half the parmesan, stirring until melted. Season with spices.
-
Mix remaining parmesan with breadcrumbs.
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Layer BBQ sauce, noodles, mac and cheese mixture, and bacon in a baking dish.
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Top final layer of noodles with BBQ sauce and parmesan-breadcrumb mix.
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Bake for 30-35 minutes until golden. Let it cool for 10 minutes before serving.