A delightful dish that combines classic meatloaf and creamy macaroni and cheese into a comforting casserole.
Ingredients
Scale:
1 ½ pounds ground beef (80/20)
1 cup breadcrumbs (fresh or panko)
1 cup grated Parmesan cheese
1 large egg
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
½ cup ketchup (for topping)
8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
2 cups shredded sharp cheddar cheese
½ teaspoon mustard powder
Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, chopped onion, minced garlic, Worcestershire sauce, oregano, salt, and pepper. Mix thoroughly but do not overmix.
Transfer the meat mixture to a greased 9x13-inch casserole dish, shaping it into a loaf form. Spread the ketchup evenly over the top.
Place the casserole dish in the preheated oven and bake for 40 minutes, ensuring the internal temperature reaches at least 160°F (70°C).
While the meatloaf is baking, bring a pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter and stir in the flour to create a roux. Gradually whisk in the milk until the mixture thickens.
Remove from heat and stir in the shredded cheddar cheese and mustard powder until the cheese is melted and the sauce is smooth. Adjust seasoning if needed.
Add the cooked macaroni to the cheese sauce, stirring until fully coated.
