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This meal your whole family will eat and be asking for over and over again. Let's make a cheesy mac and cheese lasagna. We're gonna brown two pounds of ground beef. Then you're also gonna bring one pot of water to boil for your noodles. I'm gonna dice up a half of a yellow onion. Okay, I'm gonna take my meat masher and mash this up. Season this up. We're gonna start with ranch powder, smoked paprika, Italian seasoning, and a lot of it. You already know. Keep your salt, pepper, garlic. Now that our meat is a little over halfway done, I'm gonna add in my onion. I'm using Barilla medium shells. Use whatever noodles you want. I'm gonna use about half the box. Maybe a little over half the box. I'll put the exact measurements in the comments, but it's probably about two cups of each cheese to a whole pint of heavy cream. I'm gonna add in about a cup of ricotta. Some grated parmesan cheese, about a fourth a cup of shredded parmesan cheese. One liquid egg. I got this recipe from. She did not do this, but I'm gonna add in a half a block of softened cream cheese. Get this mixed together. Get your 9x13 dish. Your strained shells. And then your yummy homemade cheese sauce. I'm gonna give this a good mix. Next, your spaghetti meat. Don't mix it, just let it fall right on top and kind of spread that out. Next, that creamy topping. Gently spread that out. Top with some more mozzarella and a little more Italian seasoning. We're baking this in the oven at 375 for 35 to 40 minutes. That ricotta, cream cheese mixture, like melted into it. And that mac and cheese is so creamy. Cheers.