Mac Cheese Meatball Bake (Printable Version)

Comforting casserole with pasta, meatballs, creamy cheese sauce baked golden and bubbly.

# What You'll 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)

# Steps:

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 - Combine ground meat, egg, breadcrumbs, milk, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix gently until just combined. Shape into 1-inch diameter balls and place on a lined baking sheet.
04 - Bake meatballs in the preheated oven for 12 to 15 minutes until browned and fully cooked.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and stir continuously until thickened, about 5 minutes. Remove from heat and stir in cheddar, mozzarella, Dijon mustard, salt, and nutmeg until smooth.
06 - In the prepared baking dish, combine cooked pasta, baked meatballs, and cheese sauce evenly.
07 - Mix panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the casserole.
08 - Bake for 15 to 20 minutes until topping is golden and sauce is bubbling.
09 - Allow to rest for 5 minutes before garnishing with parsley and serving.

# Expert Insights:

01 -
  • It's a complete meal in one dish, so you skip the side-dish scramble entirely.
  • The meatballs stay tender and juicy, not dry like so many casserole versions.
  • You can have dinner on the table in under an hour, which feels like a minor miracle on weeknights.
02 -
  • Don't overcook the pasta initially; it's your biggest enemy here because pasta keeps absorbing liquid in the oven and can turn mushy.
  • If your sauce looks too thick when it comes off the heat, whisk in a splash more milk rather than panicking—it thickens more as it cools.
  • The casserole is best served fresh from the oven when the sauce is still creamy, but it reheats beautifully with a splash of milk stirred through.
03 -
  • A splash of white wine or a squeeze of lemon juice in the cheese sauce adds subtle complexity without tasting acidic.
  • For a lighter version, swap half the whole milk for low-fat milk and use a mix of cheeses to maintain flavor intensity.
  • Don't skip the resting period after baking—it lets the sauce set just enough so serving doesn't turn into a runny mess.
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