Mac Cheese Meatball Bake (Printable)

A warm casserole combining pasta, seasoned meatballs, and rich cheese sauce baked until golden.

# What You Need:

→ Pasta

01 - 12 ounces elbow macaroni or small pasta shells

→ Meatballs

02 - 1.1 pounds 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)

# Directions:

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 in a large bowl. Mix until just combined. Shape into 1-inch meatballs and place on a lined baking sheet.
04 - Bake meatballs for 12 to 15 minutes until browned and cooked through.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring until thickened, 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, and melted butter. Sprinkle evenly over the casserole.
08 - Bake for 15 to 20 minutes until the topping is golden and the sauce is bubbling.
09 - Let rest for 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • It's a complete meal in one dish, with protein, pasta, and that irresistible cheese sauce all baking together without fuss.
  • The meatballs stay tender and juicy inside while the casserole develops a golden, crispy top that everyone fights over.
  • You can have it on the table in under an hour, and it reheats beautifully for leftovers that taste just as good the next day.
02 -
  • Don't skip the al dente pasta step; regular pasta becomes mushy after baking, but properly timed pasta stays tender and separate.
  • Whisk the flour and milk slowly to avoid lumps; rushing it is the fastest way to end up with a grainy sauce.
  • The casserole will seem a little loose before it goes in the oven, but the pasta absorbs some sauce as everything bakes, creating the perfect consistency.
03 -
  • Make the cheese sauce the day before and refrigerate it; it'll be thicker when cold, so warm it gently over low heat before using, stirring in a splash of milk if needed.
  • Don't stir the casserole during baking; let the top get golden while the sauce sets, and you'll get better texture than if you open the oven door and mix things around.
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