Description

A hearty, high-protein casserole that combines savory meatloaf flavors with creamy macaroni. Designed for meal prep, this dish holds up beautifully in the fridge for up to five days without losing texture or flavor.

Ingredients

Scale

1.5 lbs ground beef (80/20 lean)
2 cups elbow macaroni (uncooked)
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 large eggs, room temperature
1/2 cup panko breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cups cheddar cheese, shredded
1/2 cup whole milk
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried thyme

Instructions

Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Cook elbow macaroni in salted boiling water until 1-2 minutes before al dente. Drain and rinse with cool water.
In a large skillet, sauté diced onion until translucent. Add garlic and cook for 30 seconds. Add ground beef and cook until browned, then drain excess fat.
Reduce heat to low and stir in Worcestershire sauce, Dijon mustard, salt, pepper, paprika, and thyme. Remove from heat and let cool slightly.
In a large bowl, combine the cooled meat mixture, eggs, and panko breadcrumbs. Mix gently until just combined.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk, stirring constantly until thickened. Remove from heat and stir in half of the cheddar cheese.
Layer half of the pasta in the baking dish. Spread the meat mixture evenly over the pasta. Top with remaining pasta.
Pour the cheese sauce over the top and sprinkle with remaining cheddar cheese.
Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Let the casserole rest for 10 minutes before cutting and serving.

Notes

For best results, do not overcook the pasta as it will finish cooking in the oven. If using leaner beef (90/10 or 95/5), add extra milk or broth to maintain moisture. Let the casserole rest for 10 minutes before cutting to allow layers to set. Can be assembled up to 24 hours in advance and refrigerated before baking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 450
Sugar: 4
Sodium: 650
Fat: 20
Saturated Fat: 10
Carbohydrates: 30
Fiber: 2
Protein: 35

Keywords: meal prep, meatloaf casserole, cheesy mac, comfort food, high protein, easy dinner, batch cooking