Ingredients:

• 8 lasagna noodles
• 2 cups elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
4. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux.
5. Slowly whisk in the milk and cook, whisking constantly, until the sauce thickens, about 5 minutes.
6. Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese until melted and smooth. Stir in the Parmesan cheese, salt, black pepper, paprika, garlic powder, onion powder, dried oregano, and dried basil.
7. In the greased baking dish, layer half of the cooked lasagna noodles, followed by half of the cooked macaroni, and then half of the cheese sauce. Repeat the layers.
8. Top with the remaining 1/2 cup of shredded cheddar cheese.
9. Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.
10. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Enjoy your delicious macaroni cheese and lasagna! It’s a delightful twist on the classic comfort foods.