Mac Cheese Meatball Bake (Print Version)

Hearty baked dish combining tender pasta, savory meatballs, and creamy cheese sauce with a crunchy topping.

# What to Use:

→ Pasta

01 - 12 ounces elbow macaroni or small pasta shells

→ Meatballs

02 - 1.1 pounds 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 (50 grams)
13 - 1/4 cup all-purpose flour (30 grams)
14 - 3 cups whole milk (720 milliliters)
15 - 2 cups shredded sharp cheddar cheese (200 grams)
16 - 3/4 cup shredded mozzarella cheese (80 grams)
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon ground nutmeg (optional)

→ Topping

20 - 1/4 cup panko breadcrumbs (30 grams)
21 - 1/4 cup grated Parmesan cheese (30 grams)
22 - 1 tablespoon melted butter
23 - 1 tablespoon chopped fresh parsley (optional)

# How to Prepare:

01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook pasta 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 black pepper. Mix gently until just combined. Form into 1-inch diameter meatballs and arrange on a lined baking sheet.
04 - Bake meatballs in the preheated oven for 12 to 15 minutes until browned and cooked through.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking continuously, and cook until sauce thickens, about 5 minutes. Remove from heat and stir in cheddar, mozzarella, Dijon mustard, salt, and nutmeg until smooth.
06 - Mix cooked pasta, baked meatballs, and cheese sauce in the prepared baking dish.
07 - Combine panko, Parmesan, and melted butter. Evenly sprinkle over the assembled casserole.
08 - Bake in the oven for 15 to 20 minutes until the topping is golden and sauce bubbles.
09 - Allow to rest for 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • It's deceptively simple to make but tastes like you spent your entire evening in the kitchen.
  • Meatballs and mac and cheese together mean you're getting real substance and comfort in every bite.
  • The golden panko topping adds a textural surprise that keeps it from feeling one-dimensional.
  • It feeds six people generously without requiring anything fancy or intimidating.
02 -
  • Don't overcook the pasta in step one. It will continue cooking in the oven, and overcooked pasta turns mushy and sad.
  • The roux step is your insurance policy against lumpy sauce. Whisking the milk in gradually while the roux is hot prevents clumping.
  • Meatballs benefit from a small amount of resting time after mixing. Let them sit for a few minutes before rolling and baking if you have time.
  • That resting period at the end actually matters. It lets everything set up so it holds together when you scoop it out.
03 -
  • Grate your own cheese if possible—pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy instead of silky smooth.
  • That tiny pinch of nutmeg in the cheese sauce is a secret. It's barely detectable, but it rounds out the flavor and makes people ask what makes this taste so good.
Go Back