Mac Cheese Meatball Bake (Printable)

Hearty casserole of pasta, juicy meatballs, and creamy cheese baked to golden perfection.

# What You'll 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 salted water and cook pasta until just al dente. Drain and set aside.
03 - In a large bowl, combine ground meat, egg, breadcrumbs, milk, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix gently until combined.
04 - Form meat mixture into 1-inch diameter balls and place on a lined baking sheet. Bake for 12 to 15 minutes until browned and cooked through.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring, until sauce thickens, about 5 minutes. Remove from heat and stir in cheddar, mozzarella, Dijon mustard, salt, and nutmeg until smooth.
06 - Combine cooked pasta, baked meatballs, and cheese sauce in the prepared baking dish.
07 - Mix panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over casserole surface.
08 - Bake uncovered for 15 to 20 minutes until topping is golden and sauce bubbles.
09 - Allow to rest 5 minutes before garnishing with fresh parsley and serving.

# Expert Suggestions:

01 -
  • It feels fancy enough for company but honest enough to eat alone at your kitchen counter with a fork.
  • The meatballs stay tender because they bake instead of browning on the stovetop, which somehow makes everything easier.
  • One casserole dish means less cleanup, which might be the best part of any weeknight dinner.
02 -
  • Don't overmix the meatball mixture or they'll be heavy and rubbery instead of tender. Gentle hands make better meatballs every time.
  • Grating your own cheese instead of using pre-shredded makes a visible difference in how smoothly the sauce comes together.
  • The casserole is better if you let it sit for those 5 minutes before serving—it gives the sauce time to set so it doesn't just slide off the pasta.
03 -
  • Make the cheese sauce while the meatballs bake so you're not waiting around, and everything stays warm and ready to combine.
  • If your sauce breaks and looks curdled, whisk in a splash of cold milk slowly and it usually comes back together.
  • Leftovers taste even better the next day when the flavors have had time to deepen and mingle together.
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