Meaty Macaroni and Cheese
Indulge in the ultimate comfort food fusion with this Meaty Macaroni and Cheese recipe—a hearty, satisfying dish that combines creamy, cheesy goodness with the rich, savory flavor of seasoned ground beef. Perfectly cooked elbow macaroni is tossed in a velvety, three-cheese sauce made with sharp cheddar, mozzarella, and Parmesan, then layered with juicy, spiced beef and topped with crispy golden panko breadcrumbs. Baked to bubbly perfection, this crowd-pleasing casserole is easy to prepare in under an hour and serves as a standout main course for family dinners or casual gatherings. Garnish with fresh parsley for an added pop of flavor and color. Whether you're craving indulgence or feeding a hungry group, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup panko bread crumbs
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef to the skillet, breaking it up with a spatula. Season with paprika, salt, and pepper. Cook until the beef is browned and cooked through, about 6–8 minutes. Drain any excess grease and set the beef mixture aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook, stirring frequently, until the mixture thickens, about 4–5 minutes.
Reduce the heat to low and stir in the shredded cheddar, mozzarella, and Parmesan cheeses. Continue stirring until the cheese is fully melted and the sauce is smooth.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked macaroni, cheese sauce, and the ground beef mixture. Ensure everything is evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the panko bread crumbs evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15–20 minutes, or until the top is golden and crispy.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
5940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.4 g | 459% | |
| Saturated Fat | 190.7 g | 954% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1092 mg | 364% | |
| Sodium | 6586 mg | 286% | |
| Total Carbohydrate | 405.9 g | 148% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 42.6 g | ||
| Protein | 257.5 g | 515% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3769 mg | 290% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 2560 mg | 54% | |
*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.
