Mac Cheese Meatball Bake (Printable)

A comforting casserole combining macaroni, savory meatballs, and a rich cheese sauce baked evenly.

# Ingredient List:

→ 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)

# Directions:

01 - Preheat oven to 400°F. 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 black pepper. Mix gently until just combined. Shape into 1-inch diameter balls and place on a lined baking sheet.
04 - Bake meatballs 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. Gradually whisk in milk, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in cheddar, mozzarella, Dijon mustard, salt, and nutmeg until smooth.
06 - Combine cooked pasta, baked meatballs, and cheese sauce in the prepared baking dish.
07 - Mix panko, Parmesan, and melted butter. Sprinkle evenly over the top.
08 - Bake for 15 to 20 minutes until golden and bubbling.
09 - Let rest for 5 minutes before garnishing with parsley and serving.

# Expert Suggestions:

01 -
  • It's a complete meal in one dish, so there's no scrambling for sides when hunger strikes.
  • The meatballs stay tender and juicy tucked into creamy sauce, and nobody suspects how easy they are to make.
  • The crispy panko topping gives you textural contrast that makes every forkful interesting.
02 -
  • Never skip cooking the meatballs separately—they need to firm up, or they'll break apart and cloud your cheese sauce.
  • Taste your cheese sauce before adding it to the pasta, because you want to adjust salt and seasoning while you still can.
03 -
  • Make extra meatballs and freeze them separately so you can throw this together on busy nights with zero prep work.
  • Use freshly grated cheese instead of pre-shredded whenever possible, because the anti-caking agents in store bags can make your sauce grainy.
Go Back