Mac & Cheese Lasagna

Step 1

Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente, about 4 to 6 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.

Step 2

In a medium bowl, stir to combine 3 tablespoons olive oil with panko and parmesan.

Step 3

In a large saucepan, melt 1 stick butter. Sprinkle over flour and cook until slightly golden, 2 to 3 minutes. Pour in milk and whisk until combined. Season with salt and pepper and let simmer until it begins to thicken, about 5 minutes.

Step 4

Remove pan from heat and whisk in 3 1/2 cups cheddar and mozzarella until smooth.

Step 5

Ladle a small amount of cheese into the bottom of a 9"-x-13" baking dish. Add a layer of noodles, more cheese sauce, and about 1/5 bacon and jalapeño slices. Continue until all ingredients are used, ending with lasagna noodles. Add remaining cheddar and panko mixture in an even layer on top of lasagna.

Step 6

Bake until cheese is bubbling and panko is golden, 25 to 30 minutes. Let cool 10 to 15 minutes before slicing and serving.