Ingredients
Scale
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 cup elbow macaroni
- 2 cups sharp cheddar cheese, shredded (feel free to mix in mozzarella or gouda for extra creaminess)
- 1/2 cup milk (whole milk preferred, but 2% works fine)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (panko or regular, depending on texture preference)
- 1 large egg
- 1/4 cup ketchup (plus extra for topping)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: 1 cup finely chopped spinach or grated carrot for added veggies
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish and set aside.
- Cook the elbow macaroni in salted boiling water according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
- While the pasta cooks, melt the butter in a medium saucepan over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3 minutes.
- Sprinkle the flour over the butter and onion mixture, whisking continuously to form a roux. Cook for 2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, stirring constantly until the sauce thickens and becomes smooth, about 5 minutes. Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and creamy. Season with salt and pepper.
- In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. If using, add in the chopped spinach or grated carrot here.
- Gently fold the cooked macaroni into the cheese sauce, then add this cheesy mixture to the meat mixture. Mix lightly until just combined—don’t overwork it to keep the casserole tender.
- Transfer the mixture into the prepared casserole dish, pressing gently to even out the top. Spread a thin layer of ketchup over the surface for that classic meatloaf glaze.
- Bake uncovered for 35-40 minutes, until the top is golden and the meat is cooked through (internal temperature should reach 160°F/71°C). You’ll know it’s ready when the cheese bubbles around the edges and the aroma fills your kitchen just like Mama Lou’s did.
- Let the casserole rest for 10 minutes before slicing and serving. This helps it set and makes for cleaner portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
