Ingredients
- Ground beef: 1.5 pounds
- Elbow macaroni: 1 pound
- Milk: 1 cup
- Cheddar cheese, shredded: 3 cups, divided
- Eggs: 2 large
- Breadcrumbs: 1/2 cup
- Onion, finely chopped: 1/2 cup
- Ketchup: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Cook macaroni according to package directions. Drain well.
- Step 2: In a large bowl, combine ground beef, cooked macaroni, 2 cups of shredded cheddar cheese, milk, eggs, breadcrumbs, and chopped onion. Mix well until evenly combined.
- Step 3: Transfer the meatloaf mixture to a greased 9×13 inch baking dish.
- Step 4: Bake for 45 minutes, or until the meat is cooked through and the internal temperature reaches 160°F (71°C).
- Step 5: Remove from the oven and top with the remaining 1 cup of shredded cheddar cheese and drizzle with ketchup. Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Step 6: Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through.
- Serve with a side of steamed broccoli or a simple green salad to balance the richness.
- To prevent a soggy casserole, ensure the cooked macaroni is well-drained before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American