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.