Meaty Mac Cheese Bake
Meet your next comfort food obsession: the Meaty Mac Cheese Bake—a hearty, irresistible combination of creamy mac and cheese and savory ground beef that’s baked to perfection with a crispy golden topping. This crowd-pleasing casserole layers tender elbow macaroni in a luscious three-cheese sauce featuring sharp cheddar, mozzarella, and parmesan, infused with the bold flavors of garlic, onion, and a hint of paprika. A layer of seasoned panko breadcrumbs creates the ultimate crunchy finish, adding textural contrast to this rich and satisfying dish. Perfect for family dinners or potluck gatherings, this easy-to-follow recipe is ready in under an hour and serves up six portions of bliss. Don’t forget to sprinkle fresh parsley for that extra pop of color and brightness! If you're searching for the perfect baked mac and cheese with a meaty twist, look no further than this crave-worthy creation.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 1 lb ground beef
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp paprika
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat oven to 375°F (190°C).
Bring a large pot of salted water to boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spatula. Drain excess fat, then add the diced onion and minced garlic to the skillet. Cook for another 3-4 minutes until the onion becomes translucent. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Slowly pour the milk into the roux while whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring often, until the sauce thickens.
Reduce heat to low and stir in the sharp cheddar, mozzarella, and parmesan cheeses. Add salt, black pepper, and paprika. Mix until smooth and creamy.
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and the beef mixture. Stir to coat everything evenly.
Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
5794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.2 g | 398% | |
| Saturated Fat | 156.2 g | 781% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 6798 mg | 296% | |
| Total Carbohydrate | 469.2 g | 171% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 61.4 g | ||
| Protein | 289.5 g | 579% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 4300 mg | 331% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2782 mg | 59% | |
*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.
