Mac & Cheese Meatball Bake (Print View)

Hearty casserole combining tender pasta, juicy meatballs, and creamy cheese sauce, baked until golden.

# Components:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Meatballs

02 - 1.1 lb ground beef or pork
03 - 1 large egg
04 - 1/2 cup breadcrumbs
05 - 2 tablespoons milk
06 - 2 tablespoons grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Cheese Sauce

12 - 1/4 cup unsalted butter
13 - 1/4 cup all-purpose flour
14 - 3 cups whole milk
15 - 2 cups shredded sharp cheddar cheese
16 - 3/4 cup shredded mozzarella cheese
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon ground nutmeg (optional)

→ Topping

20 - 1/4 cup panko breadcrumbs
21 - 1/4 cup grated Parmesan cheese
22 - 1 tablespoon melted butter
23 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - In a large bowl, combine ground meat, egg, breadcrumbs, milk, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix gently until just combined. Form 1-inch diameter meatballs and place on a lined baking sheet.
04 - Bake meatballs for 12 to 15 minutes until browned and fully cooked.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and continue cooking, stirring, until sauce thickens, about 5 minutes. Remove from heat and stir in cheddar, mozzarella, Dijon mustard, salt, and nutmeg until smooth.
06 - Combine cooked pasta, meatballs, and cheese sauce in the prepared baking dish.
07 - Mix panko, Parmesan, and melted butter. Evenly sprinkle over casserole.
08 - Bake for 15 to 20 minutes until the top is golden and sauce is bubbling.
09 - Let rest for 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • One dish holds everything you need, which means less cleanup and more time with people who matter.
  • The meatballs stay tender inside while the top turns golden and crispy, so every spoonful feels intentional.
  • You can throw it together on autopilot after a long day, yet it tastes like you spent hours on it.
02 -
  • Don't skip the resting time—those five minutes let the sauce thicken just enough to hold the casserole together when you scoop.
  • Room-temperature milk is essential for the sauce; cold milk will seize and create lumps no amount of whisking will fix.
  • Stop stirring the meatball mixture the moment everything comes together; overworked meat becomes tough and dense.
03 -
  • Make the cheese sauce while the meatballs bake so you're not scrambling when everything needs to come together.
  • If your sauce seems thin, let it cook another minute or two; it will thicken as it cools slightly, and too thick is harder to fix than too thin.
  • Save this recipe for nights when you need something reliable—it never fails, even when you're running on fumes.
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