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This casserole layers a thin beef meatloaf with elbow macaroni in a homemade milk-and-cheddar sauce. The sauce starts with butter and flour rather than condensed soup. Cook the pasta separately and check the meat before adding its macaroni topping.
The meat mixture takes one-quarter cup of milk. The separate two cups belong in the cheese sauce. Measure them into different containers before starting so the beef mixture does not accidentally receive the sauce liquid.
Ingredient amounts and preparation
- Set out: 1 pound ground beef
- Set out: 1/2 cup plain breadcrumbs
- Set out: 1/4 cup whole milk; 1 large egg
- Set out: 1/2 small onion, finely chopped
- Set out: 1 teaspoon garlic powder; 1 teaspoon salt
- Set out: 1/2 teaspoon ground black pepper
- Set out: 2 cups uncooked elbow macaroni
- Set out: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour
- Set out: 2 cups whole milk
- Set out: 2 cups shredded cheddar cheese; 1/2 teaspoon paprika, optional for topping
Cooking sequence and doneness
- Stage 1
- Heat the oven to 375°F and lightly grease a 9-by-13-inch dish.
- Stage 2
- Combine breadcrumbs, one-quarter cup milk, egg, finely chopped onion and the meat seasonings.
- Stage 3
- Gently work in the beef and press it evenly across the dish.
- Stage 4
- Bake about twenty-five minutes and continue as necessary until the beef reaches 160°F.
- Stage 5
- Meanwhile, boil the macaroni to the package al dente stage and drain. Melt butter in a saucepan and whisk in flour for one minute.
- Stage 6
- Gradually whisk in the separate two cups of milk, then stir over moderate heat until thickened.
- Stage 7
- Remove from heat and stir in the cheddar until smooth.
- Stage 8
- Fold the drained macaroni into the sauce.
- Stage 9
- Carefully remove excess fat from the cooked meat layer, then spread the macaroni over it.
- Stage 10
- Add optional paprika and bake about fifteen minutes, continuing until the center reaches 165°F. Rest briefly before serving.
Boil the two cups of dry elbows just to the package’s al dente point. They will absorb some sauce in the oven, but raw pasta cannot be substituted into this formula. Drain well without letting it sit until it clumps into a cold block.
How does the sauce stay smooth?
Whisk flour into melted butter, then add milk gradually while whisking. After the milk thickens, remove the pan from heat before adding cheese. A hard boil after the cheddar goes in can leave the topping oily or grainy.
Why check the meat before adding pasta?
The thin beef layer can cook sooner than a free-standing loaf. Measure its center temperature rather than relying on twenty-five minutes alone. Remove excess fat carefully so it does not pool beneath the pasta.
When is the assembled casserole ready?
The final bake heats the layers together; look for hot sauce at the edges and confirm 165°F in the center. If the macaroni surface dries early, loosely cover it while the middle finishes. Allow a short rest before spooning or cutting portions.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable.
Related recipe choices
For another complete recipe, see Cheesy Beef and Shells Casserole with Tomato Soup or French Onion Ground Beef and Long-Grain Rice Casserole. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
USDA’s temperature guidance specifies 160°F for ground beef. Thermometer placement guidance explains checking the thick center rather than relying on surface color.
Common Questions About This Recipe
- Which milk belongs in each layer?
The meat mixture takes one-quarter cup of milk. The separate two cups belong in the cheese sauce.
- Should the macaroni be fully cooked?
Boil the two cups of dry elbows just to the package’s al dente point. They will absorb some sauce in the oven, but raw pasta cannot be substituted into this formula.
- How does the sauce stay smooth?
Whisk flour into melted butter, then add milk gradually while whisking. After the milk thickens, remove the pan from heat before adding cheese.
- Why check the meat before adding pasta?
The thin beef layer can cook sooner than a free-standing loaf. Measure its center temperature rather than relying on twenty-five minutes alone.
- When is the assembled casserole ready?
The final bake heats the layers together; look for hot sauce at the edges and confirm 165°F in the center. If the macaroni surface dries early, loosely cover it while the middle finishes.