Description

A creamy, cheesy, and spicy weeknight dinner that combines the comfort of mac and cheese with the heartiness of meatloaf. This easy-to-make casserole is perfect for busy families and can be adjusted for spice level.

Ingredients

Scale

1 lb (450g) Ground Beef (80/20 recommended)
1/2 cup (50g) Breadcrumbs (Panko or regular)
1 large Egg
1 small Onion, diced
2 cloves Garlic, minced
1 tbsp Worcestershire Sauce
8 oz (225g) Elbow Macaroni
1 cup (100g) Cheddar Cheese, shredded
1 cup (110g) Mozzarella Cheese, shredded
1/2 cup (120ml) Milk (Whole milk recommended)
2 tbsp Butter
2 tbsp All-purpose Flour
1 tsp Dijon Mustard
1/4 – 1 tsp Cayenne Pepper (adjust to taste)
1 tsp Smoked Paprika
Salt and Black Pepper to taste

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Boil elbow macaroni in salted water until al dente (1-2 minutes less than package directions). Drain and rinse with cold water.
In a large skillet over medium heat, sauté diced onion for 5 minutes until softened. Add minced garlic and cook for 1 minute.
Add ground beef to the skillet, breaking it up. Cook until browned (5-7 minutes). Drain excess fat if necessary. Stir in Worcestershire sauce, salt, pepper, smoked paprika, and cayenne pepper.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Slowly whisk in milk, cooking until thickened (3-4 minutes).
Remove saucepan from heat. Stir in Dijon mustard, cheddar cheese, and half of the mozzarella until smooth. Taste and adjust seasoning.
In a large mixing bowl, combine cooked pasta, meat mixture, cheese sauce, breadcrumbs, and egg. Mix gently until everything is coated and cohesive.
Transfer mixture to the prepared baking dish. Spread evenly and press down gently to compact.
Sprinkle remaining mozzarella cheese over the top. Bake for 25-30 minutes until cheese is bubbly and golden brown (internal temp 165°F/74°C).
Let rest for 10 minutes before slicing to allow it to set. Serve warm.

Notes

Do not overcook the pasta; it should be al dente as it will cook further in the oven. Shred your own cheese for better melting. Let the casserole rest for 10 minutes before slicing to ensure it holds together. Can be frozen before baking for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 475
Sugar: 4
Sodium: 650
Fat: 25
Saturated Fat: 12
Carbohydrates: 35
Fiber: 2
Protein: 25

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