Mac Cheese Meatball Bake (Print Version)

A hearty dish combining tender pasta, juicy meatballs, and creamy cheese sauce baked to 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)

# Method:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just 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 and shape into 1-inch diameter meatballs. Arrange on a lined baking sheet.
04 - Bake meatballs for 12 to 15 minutes until browned and cooked through.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, stirring until thickened, approximately 5 minutes. Remove from heat and blend in cheddar, mozzarella, Dijon mustard, salt, and nutmeg until smooth.
06 - Combine cooked pasta, baked meatballs, and cheese sauce in the prepared baking dish, mixing evenly.
07 - Mix panko breadcrumbs, Parmesan, and melted butter. Sprinkle evenly over casserole surface.
08 - Bake casserole for 15 to 20 minutes until topping is golden and sauce bubbles.
09 - Allow to rest for 5 minutes before garnishing with fresh parsley and serving.

# Expert Advice:

01 -
  • It's genuinely impressive enough for company but simple enough for a Tuesday night when you're tired.
  • The meatballs stay tender and juicy because they bake separately, then nestle into that silky cheese sauce.
  • Everything comes together in one dish, which means minimal cleanup and maximum comfort.
02 -
  • Don't skip cooking the pasta until just al dente; it finishes cooking in the oven and overcooked pasta in a hot sauce turns into mush.
  • The roux actually needs that full minute of cooking after adding flour, or your sauce will taste floury no matter how long it simmers.
  • If your cheese sauce breaks or looks grainy when you add the cheese, you overheated it; keep it off direct heat and stir in the cheese slowly while it's cooling slightly.
03 -
  • A tiny pinch of nutmeg in the cheese sauce sounds odd until you taste it and realize it's what you've been missing your whole life in creamy pasta dishes.
  • Use sharp cheddar instead of mild; it has the personality to stand up to the milk and butter without getting lost.
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