Description

A hearty hybrid dish combining savory ground beef meatloaf with creamy, cheesy macaroni. This family-friendly casserole is easy to make, uses simple pantry ingredients, and offers the perfect balance of textures for a comforting weeknight dinner.

Ingredients

Scale

1.5 lbs (680g) Ground Beef (80/20 blend)
2 cups Elbow Macaroni (dry)
1 medium Yellow Onion, finely diced
2 cloves Garlic, minced
2 large Eggs, room temperature
1/2 cup (60g) Plain dried breadcrumbs
1 tablespoon Worcestershire Sauce
1 tablespoon Dijon Mustard
1 teaspoon Salt
1 teaspoon Black Pepper
2 tablespoons Butter (divided)
2 tablespoons All-Purpose Flour
1 cup (240ml) Heavy Cream or Whole Milk
2 cups (8 oz) Sharp Cheddar Cheese, shredded
1 cup (4 oz) Mozzarella Cheese, shredded
1/2 teaspoon Garlic Powder

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Boil elbow macaroni in salted water until 1 minute before al dente. Drain and set aside, reserving half a cup of pasta water if needed.
Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté diced onion for 5 minutes until soft, then add minced garlic and cook for 30 seconds.
Increase heat to medium-high and brown the ground beef, breaking it up with a spoon. Cook for 5-7 minutes until no pink remains. Drain excess grease if necessary.
Reduce heat to low and stir in Worcestershire sauce, Dijon mustard, salt, pepper, and garlic powder. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooled meat mixture, drained pasta, breadcrumbs, and eggs. Mix gently but thoroughly.
In a separate saucepan, melt remaining butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in heavy cream and stir until thickened (3-4 minutes).
Remove cheese sauce from heat and stir in 1.5 cups of cheddar and all the mozzarella. Season with a pinch of salt.
Pour the cheese sauce over the meat and pasta mixture and fold gently until coated.
Transfer mixture to the prepared baking dish, spread evenly, and press down slightly. Sprinkle remaining 0.5 cup of cheddar cheese on top.
Bake for 25-30 minutes until the top is golden brown and bubbly.
Remove from oven and let rest for 10 minutes before cutting to allow the structure to set.

Notes

Do not overcook the pasta as it will continue to cook in the oven. Let the meat cool before adding eggs to prevent scrambling. Use full-fat cheese for better melting and flavor. Let the casserole rest for 10 minutes after baking to ensure it holds together when sliced. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/8th of the dish
Calories: 475
Sugar: 4
Sodium: 650
Fat: 32
Saturated Fat: 16
Carbohydrates: 28
Fiber: 2
Protein: 24

Keywords: meatloaf, mac and cheese, casserole, family dinner, comfort food, ground beef, cheesy, easy recipe, weeknight dinner