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Baked macaroni in rich ragù and béchamel is a quintessential mediterranean family comfort dish. This freezer-friendly meal is packed with protein and perfect for feeding a crowd.
Preheat your oven to 375°F (190°C) and grease a deep 9x13-inch baking dish to prevent sticking.
Heat 2 tbsp olive oil in a large skillet over medium-high heat; add diced onion, carrot, and celery, sauté until vegetables are soft and fragrance develops, 6–8 minutes.
Add ground beef and Italian sausage to the skillet, breaking up with a spoon. Brown the meat thoroughly, then stir in garlic, tomato paste, and crushed tomatoes; cook on medium-low for 15 minutes, seasoning with 1 tsp salt, pepper, and basil. Simmer until the ragù thickens.
Meanwhile, bring a large pot of salted water to a boil. Cook maccheroni until just al dente (about 2 minutes less than package directions), drain, and set aside. Reserve 1/2 cup of pasta water.
For the béchamel: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes without browning. Gradually whisk in whole milk; cook on medium, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Season with 0.5 tsp salt and nutmeg; remove from heat.
Combine pasta with ragù and reserved pasta water in the skillet. Stir well to coat each piece evenly and allow for flavor absorption for 1 minute over low heat.
Layer half of the pasta mixture into the prepared baking dish. Pour half of the béchamel sauce evenly over, sprinkle with half each of grated Parmesan and mozzarella. Repeat with remaining pasta, béchamel, and cheeses.
Bake uncovered on the center rack for 25–30 minutes, until the top is golden and bubbling. If needed, broil for an extra 2 minutes for more color, monitoring closely to prevent burning.
Let rest 10 minutes for the bake to set and slice cleanly before serving, garnishing with extra basil if desired.
