Macaroni Meatloaf Bake with a Creamy Pasta Center
A layered dinner bake combining a tender ground beef meatloaf base with a creamy macaroni center, baked together for a sliceable comfort meal.
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Large pot
- Colander
- Saucepan
- Whisk
- 9x13-inch baking dish
- Spatula or spoon
Ingredients
Meatloaf Layer
- 1 1/2 lb ground beef moderate fat content recommended for tenderness
- 3/4 cup breadcrumbs plain or Italian-style
- 1/2 cup milk
- 2 large eggs
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp ketchup adds moisture and mild sweetness
Creamy Macaroni Center
- 8 oz elbow macaroni cook just to al dente
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk warmed if possible for smoother sauce
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Top Layer
- 1/3 cup cheddar cheese shredded, for a more golden top
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish so the bake releases cleanly when serving.
- In a large bowl, mix breadcrumbs and milk and let sit for 1 to 2 minutes until softened. This panade helps the meatloaf layer stay tender.
- Add ground beef, eggs, onion, garlic, salt, black pepper, Italian seasoning, and ketchup. Mix gently just until combined. Do not overmix, or the meatloaf layer can bake up dense.
- Press the meatloaf mixture evenly into the bottom of the prepared baking dish. Smooth the surface so it bakes evenly under the macaroni layer.
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, then drain well. Avoid overcooking so the pasta stays creamy after baking.
- Make the cheese sauce: in a saucepan over medium heat, melt the butter. Whisk in the flour and cook about 1 minute until smooth and lightly bubbling.
- Slowly whisk in the milk, whisking constantly to prevent lumps. Cook 3 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Reduce heat to low. Stir in cheddar and mozzarella a handful at a time until fully melted and smooth. Season with salt and black pepper.
- Add the drained macaroni to the cheese sauce and stir until evenly coated. The mixture should look creamy and cohesive, not dry.
- Spoon the creamy macaroni evenly over the meatloaf layer. Spread gently to keep the layers defined without pulling up the meat base.
- If using the optional top layer, sprinkle shredded cheddar evenly over the surface for a more golden finish.
- Bake uncovered for about 45 minutes, or until the meatloaf layer is cooked through and the top is set and lightly golden.
- Remove from the oven and rest for 10 minutes before slicing. Resting helps the layers set so portions hold their shape when serving.
Notes
Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat covered to keep the pasta creamy. Freezing: cool completely, wrap tightly, and freeze up to 2 months; thaw overnight before reheating gently. Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.