Description
A cozy and filling mash-up of savory meatloaf and creamy mac and cheese, baked to perfection.
Ingredients
Scale
- 12 ounces elbow macaroni
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- Cook macaroni for 7 minutes in salted boiling water, then drain.
- Brown ground beef in a skillet with onion, garlic, Worcestershire sauce, salt, and pepper. Drain excess fat.
- Make cheese sauce by melting butter, whisking in flour to form a roux, then adding milk and cooking until thick. Stir in cheddar and mozzarella until smooth.
- Combine pasta with cheese sauce, spoon half into a greased 9×13-inch dish, top with seasoned beef, then add remaining mac and cheese.
- Mix panko with melted butter and sprinkle on top.
- Bake at 350°F (175°C) for 20–25 minutes until bubbly; broil for 1–2 minutes for extra browning.
Notes
For best results, cook the pasta al dente and avoid overcooking the beef.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg