Mac Cheese Meatball Bake (Printable Version)

Hearty pasta and meatballs baked with creamy cheddar and mozzarella for a comforting meal.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni or small pasta shells

→ Meatballs

02 - 1.1 lb ground beef or pork
03 - 1 large egg
04 - 1/2 cup breadcrumbs
05 - 2 tablespoons milk
06 - 2 tablespoons grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Cheese Sauce

12 - 1/4 cup unsalted butter
13 - 1/4 cup all-purpose flour
14 - 3 cups whole milk
15 - 2 cups shredded sharp cheddar cheese
16 - 3/4 cup shredded mozzarella cheese
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon ground nutmeg (optional)

→ Topping

20 - 1/4 cup panko breadcrumbs
21 - 1/4 cup grated Parmesan cheese
22 - 1 tablespoon melted butter
23 - 1 tablespoon chopped fresh parsley (optional)

# How To Make It:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Combine ground meat, egg, breadcrumbs, milk, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix gently then form into 1-inch meatballs and arrange on a lined baking sheet.
04 - Bake meatballs for 12 to 15 minutes until browned and fully cooked.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for one minute. Gradually whisk in milk and cook until thickened, about five minutes. Remove from heat and stir in cheddar, mozzarella, Dijon mustard, salt, and nutmeg until smooth.
06 - Mix cooked pasta, meatballs, and cheese sauce evenly in the prepared baking dish.
07 - Combine panko, Parmesan, and melted butter; sprinkle over casserole. Bake for 15 to 20 minutes until topping is golden and sauce bubbles.
08 - Allow casserole to rest for 5 minutes. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • It's a complete meal in one dish—no sides needed, though they won't hurt.
  • The meatballs stay tender and flavorful even after baking, never dry or tough.
  • You can have it on the table in under an hour, making it perfect for weeknight reality.
  • The crispy breadcrumb topping adds texture that keeps things interesting.
02 -
  • Slightly undercooking your pasta is crucial—it will cook further in the oven and can turn mushy if you're not careful.
  • Whisking your milk slowly into the roux prevents lumps that no amount of stirring will fix later.
  • Don't skip the 5-minute rest; it's when the sauce sets enough to scoop neatly without collapsing.
03 -
  • Keep your oven at 200°C for both the meatballs and the final bake—it's hot enough to crisp the topping without drying anything out.
  • If your sauce ever looks separated or breaks when you add the cheese, remove it from heat immediately and whisk in a splash of cold milk—it usually comes back together.
Go Back