Macaroni and Cheese Casserole with Meatballs
Satisfy your comfort food cravings with this irresistible Macaroni and Cheese Casserole with Meatballs—a hearty twist on the classic favorite! Tender elbow macaroni is enveloped in a creamy, homemade cheese sauce made with sharp cheddar and mozzarella, then paired with juicy, flavor-packed beef meatballs. The casserole is crowned with a crispy panko breadcrumb topping infused with fresh parsley and a drizzle of olive oil, delivering the perfect golden crunch. Whether you're feeding a hungry family or looking for a crowd-pleasing dish, this baked masterpiece is the ultimate cozy, cheesy delight. Perfect for weeknight dinners or special occasions, it’s a one-dish wonder that combines pasta, cheese, and protein in the most delicious way!
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 1 lb Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 1 large Egg
- 1 tsp Garlic powder
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 tsp Paprika
- 0.5 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or butter.
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, according to package instructions. Drain and set aside.
In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix until well combined.
Roll the meat mixture into small, bite-sized meatballs (about 1 inch in diameter).
Heat a large skillet over medium heat, then add the olive oil. Cook the meatballs in batches, turning occasionally, until browned on all sides and fully cooked, about 6-8 minutes. Remove from skillet and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Gradually add the milk to the roux, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
Stir in the cheddar cheese, mozzarella cheese, paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and meatballs. Mix until evenly coated.
Pour the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, 1 tablespoon of olive oil, and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Let the casserole rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.7 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 628 mg | 48% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
