Ingredients
Scale
- 1.5 lbs Lean Ground Beef (85/15)
- 1 cup Panko breadcrumbs
- 1 small Yellow Onion, finely chopped
- 1/2 Green Bell Pepper, finely diced
- 2 large Eggs, beaten
- 1/3 cup Ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 8 oz Elbow Macaroni, dry
- 4 tbsp Unsalted Butter
- 4 tbsp All-Purpose Flour
- 2 1/2 cups Whole Milk
- 2 cups Sharp Cheddar Cheese, shredded
- 1 cup Mozzarella Cheese, shredded
- 1 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray or butter.
- In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, bell pepper, beaten eggs, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently with your hands just until combined; do not overwork the meat.
- Press the meat mixture evenly into the bottom of the prepared baking dish to form a flat layer. Bake in the preheated oven for 20 minutes to set the base.
- While the meatloaf base bakes, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions for al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the milk until smooth.
- Simmer the sauce gently until thickened (about 3-5 minutes). Remove from heat and stir in the shredded cheddar and mozzarella cheeses until fully melted and smooth.
- Add the drained macaroni to the cheese sauce and stir until the pasta is evenly coated.
- Remove the meatloaf base from the oven. Carefully pour the macaroni and cheese mixture over the top of the meat, spreading it to the edges.
- Return the casserole to the oven and bake for an additional 20-25 minutes, or until the top is bubbly and slightly golden. Let rest for 10 minutes before slicing and garnishing with parsley.
Notes
Using block cheese and shredding it yourself yields a much smoother sauce than pre-shredded bagged cheese. If the meatloaf releases a lot of grease after the first bake, carefully drain it off before adding the mac and cheese layer. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg