Description
A delicious fusion of creamy macaroni and savory meatloaf, this casserole is quick, family-friendly, and perfect for weeknight dinners.
Ingredients
Scale
- 12–16 oz elbow macaroni
- 1.5–2 lbs ground beef
- 2–3 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 cups whole milk
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- 1 tsp dried oregano
Instructions
- Prepare ingredients and preheat oven to 350°F (175°C).
- Brown the beef in a skillet, draining excess grease. Add onion and garlic, cooking until softened.
- Stir in breadcrumbs, beaten egg, milk, ketchup, Worcestershire sauce, salt, pepper, and oregano; combine flavors.
- Cook the macaroni slightly under package instructions. Drain and reserve some pasta water.
- Make the cheese sauce by melting butter, whisking in flour, and gradually adding milk until thickened. Stir in cheeses until smooth.
- Combine macaroni with cheese sauce, adjusting with reserved pasta water as needed.
- In a greased baking dish, layer half the meat mixture, all the macaroni, and top with the remaining meat. Sprinkle additional cheese on top.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
Customize with vegetables or different cheese varieties to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg