Ingredients

Scale

2 pounds Ground Beef (80/20 lean)
1 medium Yellow Onion, finely diced
2 cloves Garlic, minced
1 Large Egg
½ cup Plain Breadcrumbs
¼ cup Ketchup
1 tablespoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1 teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Dried Italian Seasoning
12 ounces Elbow Macaroni
4 tablespoons Unsalted Butter
4 tablespoons All-Purpose Flour
3 cups Milk
2 cups Sharp Cheddar Cheese, shredded
1 cup Monterey Jack Cheese, shredded
2 ounces Cream Cheese, softened
½ teaspoon Salt
¼ teaspoon Black Pepper
Pinch of Nutmeg (optional)

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Instructions

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, diced onion, minced garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and Italian seasoning. Mix gently and press into the bottom of a 9×13 inch baking dish
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni well and set it aside
In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to create a roux. Gradually whisk in the milk and cook until thick and bubbly. Stir in cheeses until melted. Season with salt, pepper, and nutmeg. Add macaroni and stir to coat
Pour mac and cheese over the meatloaf base in the baking dish. Bake for 45-55 minutes until cooked through. Let it rest for 10-15 minutes before serving

Notes

Do not overmix meatloaf to keep it tender.

For a gluten-free option, use gluten-free breadcrumbs.

Author: Quinto
Prep Time: 20 mins
Cook Time: 55 mins
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free option available

Nutrition

Serving Size: 1 bowl
Calories: 650 kcal
Sugar: 4 g
Sodium: 800 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 120 mg