Mac Cheese Meatball Bake (Print version)

Baked macaroni with seasoned meatballs and creamy cheese, finished with a golden breadcrumb topping.

# 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)

# How to Make:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil the pasta in salted water until just al dente, then 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 gently until combined. Shape into 1-inch diameter meatballs and place on a lined baking sheet.
04 - Bake meatballs 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 continue 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, meatballs, and cheese sauce thoroughly in the prepared baking dish.
07 - Mix panko breadcrumbs, Parmesan cheese, and melted butter. Evenly sprinkle over the casserole.
08 - Bake for 15 to 20 minutes until the top turns golden brown and the sauce bubbles.
09 - Allow to rest for 5 minutes before garnishing with chopped parsley and serving.

# Expert tips:

01 -
  • It's genuinely less work than making mac and cheese and a side of meatballs separately—one dish, one oven, way less cleanup.
  • The meatballs stay tender because they braise in the cheese sauce instead of drying out, which honestly changed how I think about baked pasta dishes.
  • It tastes like something you've been simmering for hours, but you're done in under an hour from start to table.
02 -
  • Don't skip the resting time at the end—it looks done before it is, and cutting into it too soon means the sauce runs everywhere instead of holding the whole thing together.
  • The sauce will thicken more as it cools, so if it looks slightly looser than you'd expect right after cooking, that's correct and intentional.
  • Bake the meatballs first even though it adds a step, because raw or barely cooked meatballs in the sauce can harbor bacteria, and baking them ensures they're completely safe before the final bake.
03 -
  • Keep the meatballs on the smaller side—1-inch balls bake evenly and feel more elegant on the plate than oversized ones.
  • If your cheese sauce breaks or gets grainy, take it off the heat immediately and whisk in a splash of cold milk to bring it back together.
  • Use actual sharp cheddar, not mild—it's the flavor that makes people ask for seconds, and mild cheese just disappears into the richness.
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