Ingredients:

  • 1 lb ground beef (or turkey)
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste
  • 8 oz elbow macaroni (or pasta of your choice)
  • 3 cups shredded sharp cheddar cheese (divided)
  • 2 cups milk
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • Optional: pinch of cayenne pepper or paprika for extra flavor
  • Additional shredded cheese (optional)
  • Breadcrumbs mixed with melted butter (for crunch)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together ground beef, breadcrumbs, Parmesan cheese, diced onion, minced garlic, egg, Worcestershire sauce, salt, and pepper until well combined.
  3. Transfer the mixture to a loaf pan or shape it into a loaf on a baking sheet lined with parchment paper.
  4. Cook macaroni according to package directions until al dente; drain well.
  5. In a saucepan over medium heat melt butter. Stir in flour to make a roux; cook for about one minute. Gradually whisk in milk until smooth; continue cooking while stirring until thickened. Remove from heat and stir in 3 cups of shredded cheddar cheese until melted; season with salt, pepper, and optional spices.
  6. Pour the cheese sauce over cooked macaroni; mix well.
  7. In a greased casserole dish place meatloaf at the bottom and spread mac and cheese evenly over the top.
  8. If desired sprinkle additional shredded cheese on top along with breadcrumb mixture for added crunch.
  9. Bake in preheated oven for about 45 minutes or until meatloaf is fully cooked through (internal temperature should reach at least 160°F /70°C).
  10. Let it cool slightly before slicing into portions.