Cheesy Pimiento Beef Macaroni Lasagna

Place red bell peppers in direct flame and burn the skins black. Once completely black all over, place in an air-tight container and let sit until cool. This will loosen the skin. Dunk the pieces in ice water and peel off the black skin. Remove seeds and chop the pimientos into small chunks. Set aside

In a blender, combine the pimiento, grated cheddar, grated quick melt cheese, and hot milk. Blend until a smooth sauce forms.

Transfer sauce to a bowl and mix in LADY’S CHOICE MAYONNAISE until well combined. Set aside.

In a pot over medium heat, saute garlic and onions in butter and oil over medium heat for a few minutes. Add ground beef and bay leaf and continue sauteing until the meat has browned. Season with salt and pepper.

Add tomato paste and cook until the tomato paste has toasted and darkened in color. Add tomato sauce and cook until most of the liquid is absorbed by the beef. Set aside.

In a pot, boil the elbow macaroni in the chicken stock until almost al dente and the stock has been absorbed by the pasta.

Add the pimiento cheese sauce and continue boiling while stirring occasionally until reduced to a slightly thick sauce that can coat the spoon nicely. Season with salt and pepper as needed. Set aside.

In a deep oven-safe dish, place a layer of the pimiento cheese macaroni to cover up the base of the dish, followed by the beef mixture.

Spread a thin layer of LADY’S CHOICE MAYONNAISE, covering everything. Top with a layer of the pimiento macaroni and cheese. Top with a layer of mayonnaise and a sprinkling of grated cheddar cheese and grated quick melt cheese. Repeat layers of beef, mayonnaise, and pimiento-mac one more time until the dish is filled.