Mac Cheese Meatloaf Casserole (Printable Version)
Hearty casserole with ground beef, elbow macaroni, sharp cheddar, and Italian-seasoned breadcrumbs baked until golden.
# Ingredients Required:
→ Meat and Protein
01 -
454 grams ground beef (80/20 lean-to-fat ratio)
02 -
2 large eggs
→ Pasta
03 -
200 grams elbow macaroni
→ Dairy
04 -
200 grams shredded sharp cheddar cheese
05 -
240 milliliters whole milk
→ Dry Ingredients
06 -
120 grams Italian-seasoned breadcrumbs
07 -
4.9 grams onion powder
08 -
4.9 grams garlic powder
09 -
Salt and pepper to taste
→ Condiments
10 -
60 milliliters ketchup
# Guide to Cooking:
01 -
Set oven temperature to 175°C (350°F) to prepare for baking.
02 -
Boil elbow macaroni according to package directions until al dente; drain thoroughly and set aside.
03 -
In a large bowl, blend ground beef, eggs, Italian-seasoned breadcrumbs, onion powder, garlic powder, salt, and pepper until just combined to maintain tenderness.
04 -
Fold cooked macaroni and half of the shredded sharp cheddar cheese into the meat mixture, mixing evenly without overworking.
05 -
Grease a 23x33 cm baking dish with nonstick spray. Transfer the mixture evenly into the dish and smooth the top.
06 -
Sprinkle the remaining shredded cheddar cheese over the top and drizzle evenly with ketchup.
07 -
Bake in the preheated oven for 45 to 50 minutes until the casserole is bubbly and the top is golden brown.
08 -
Allow the casserole to rest for 10 minutes to set before slicing and serving.
# Extra Suggestions:
01 -
Using 80/20 ground beef ensures a juicy texture while maintaining structural integrity during baking.
02 -
Allowing the casserole to rest helps the dish set, making it easier to slice cleanly.