Mac Cheese Meatball Bake (Printable Version)

Baked pasta with seasoned meatballs, rich cheese sauce, and a crispy golden topping for family meals.

# Components:

→ 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
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 Steps:

01 - Preheat 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 pepper. Mix until just combined. Shape into 1-inch meatballs and place on a lined baking sheet. Bake for 12 to 15 minutes until browned and cooked through.
04 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, and cook until thickened, about 5 minutes. Remove from heat and stir in cheddar, mozzarella, Dijon mustard, salt, and nutmeg until smooth.
05 - Combine cooked pasta, meatballs, and cheese sauce in the prepared baking dish.
06 - Mix panko breadcrumbs, Parmesan cheese, and melted butter. Evenly sprinkle over the casserole.
07 - Bake for 15 to 20 minutes until the topping is golden and sauce is bubbly.
08 - Allow to rest for 5 minutes before garnishing with fresh parsley and serving.

# Expert Advice:

01 -
  • The meatballs stay incredibly juicy inside the sauce instead of drying out, which honestly changed how I think about baked pasta dishes.
  • It comes together in under an hour from start to table, making it perfect for those nights when you want something that tastes like you spent all day cooking.
  • Feeds a crowd without requiring you to multiply a dozen components, which means fewer bowls to wash and more time actually enjoying dinner.
02 -
  • Don't skip the resting period after cooking; it's the difference between sauce that stays in the dish and sauce that slides all over the plate.
  • If your cheese sauce looks grainy, you likely added cold cheese to the sauce too quickly; always make sure the sauce is hot and remove it from direct heat before stirring in cheese.
  • Undercooking the pasta slightly is crucial since it continues cooking in the oven; there's a real difference between creamy casserole and starchy paste.
03 -
  • If your baking dish is shallow, reduce the baking time slightly and watch for the top to turn golden rather than following the timer religiously, since different pans bake at different rates.
  • A pinch of cayenne pepper in the cheese sauce adds a subtle warmth that makes people pause and ask what that something is that they can't quite identify.
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