Meatloaf Cheddar Shells Casserole (Print version)
A cozy baked casserole with tender meatloaf on the bottom, creamy cheddar shells on top, and a golden cheese finish.
# Ingredients:
For the meatloaf layer
01 -
1 1/2 lb (680 g) 85 percent lean ground beef
02 -
3/4 cup (65 g) plain breadcrumbs or panko
03 -
1/3 cup (80 ml) whole milk
04 -
1 large egg
05 -
1/2 cup (70 g) finely minced yellow onion
06 -
2 garlic cloves, minced
07 -
1 tablespoon Worcestershire sauce
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
1/3 cup (80 g) ketchup
11 -
1 tablespoon yellow mustard
For the cheddar shells
12 -
8 oz (225 g) medium pasta shells
13 -
2 tablespoons unsalted butter
14 -
2 tablespoons all-purpose flour
15 -
1 3/4 cups (420 ml) whole milk, warmed
16 -
1 teaspoon Dijon mustard
17 -
1/2 teaspoon smoked paprika
18 -
2 1/2 cups (280 g) freshly shredded sharp cheddar cheese, divided
19 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 375 F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
In a large bowl, stir together the breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, and pepper. Add the ground beef and mix gently just until combined.
03 -
Press the beef mixture into an even layer in the prepared dish. Stir the ketchup and yellow mustard together, then spread it over the meatloaf layer.
04 -
Bake for 22-25 minutes, until the top is set and the edges have begun to pull away from the dish. Carefully spoon off any excess fat from the pan.
05 -
While the meatloaf bakes, boil the shells in salted water until 1 minute shy of al dente. Drain well and set aside.
06 -
Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, then slowly whisk in the warm milk. Cook until lightly thickened, remove from the heat, and stir in the Dijon, smoked paprika, and 2 cups of cheddar until smooth.
07 -
Fold the shells into the cheddar sauce. Spread them over the baked meatloaf layer and sprinkle with the remaining 1/2 cup cheddar. Bake for 15-20 minutes, until bubbling and the center of the beef layer reaches 160 F.
08 -
Let the casserole rest for 10 minutes before cutting. Sprinkle with parsley and serve warm.
# Good to know:
01 -
Let the casserole rest before serving so the layers slice cleanly.
02 -
Use an instant-read thermometer to check the center of the beef layer.
03 -
Freshly shredded cheddar gives the smoothest sauce.