Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 2 cups cooked elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon paprika
- Optional: 1/2 cup chopped cooked bacon for extra flavor
Feel free to substitute the ground beef with turkey for a lighter version, or swap cheddar for your favorite cheese blend to customize the flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the ground beef, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and Worcestershire sauce until well combined. Mama Lou always said to mix with your hands for the best texture!
- Press the meat mixture into a greased 9×5-inch loaf pan. Bake for 25 minutes.
- While the meatloaf is baking, cook the macaroni according to the package instructions, then drain.
- In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute, forming a roux. Slowly whisk in the milk, and cook until thickened, about 5 minutes.
- Remove from heat and stir in 1 cup of cheddar cheese until melted. Add the paprika and cooked macaroni, mixing until well coated.
- Once the meatloaf is partially cooked, spread the mac and cheese mixture on top. Sprinkle with the remaining cheddar cheese and, if desired, chopped bacon.
- Return to the oven and bake for another 15-20 minutes, until the cheese is bubbly and golden brown.
- Let it rest for a few minutes before slicing and serving. This was the hardest part for Ouma and me as kids, waiting for the casserole to be ready!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International