Meatloaf with Scratch-Made Macaroni and Cheese (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ For the Meatloaf Base
01 -
1 pound ground beef
02 -
1/2 cup plain breadcrumbs
03 -
1/4 cup whole milk
04 -
1 large egg
05 -
1/2 small onion, finely chopped
06 -
1 teaspoon garlic powder
07 -
1 teaspoon salt
08 -
1/2 teaspoon ground black pepper
→ For the Mac and Cheese Topping
09 -
2 cups uncooked elbow macaroni
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons all-purpose flour
12 -
2 cups whole milk
13 -
2 cups shredded cheddar cheese
14 -
1/2 teaspoon paprika, optional for topping
# How to Make It:
01 -
Heat the oven to 375°F and lightly grease a 9-by-13-inch dish.
02 -
Combine breadcrumbs, one-quarter cup milk, egg, finely chopped onion and the meat seasonings.
03 -
Gently work in the beef and press it evenly across the dish.
04 -
Bake about twenty-five minutes and continue as necessary until the beef reaches 160°F.
05 -
Meanwhile, boil the macaroni to the package al dente stage and drain. Melt butter in a saucepan and whisk in flour for one minute.
06 -
Gradually whisk in the separate two cups of milk, then stir over moderate heat until thickened.
07 -
Remove from heat and stir in the cheddar until smooth.
08 -
Fold the drained macaroni into the sauce.
09 -
Carefully remove excess fat from the cooked meat layer, then spread the macaroni over it.
10 -
Add optional paprika and bake about fifteen minutes, continuing until the center reaches 165°F. Rest briefly before serving.
# Extra Suggestions:
01 -
The meat mixture takes one-quarter cup of milk. Measure the dry macaroni before boiling, and keep the quarter cup of milk for the meat separate from the two cups for the sauce. If the meat finishes first, keep it ready in the dish while you finish the sauce; do not extend its first bake simply to match the pasta timer.