# What You Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta shells
→ Meatballs
02 - 1.1 lb ground beef or pork
03 - 1 large egg
04 - 1/2 cup breadcrumbs
05 - 2 tbsp milk
06 - 2 tbsp grated Parmesan cheese
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1 tsp dried oregano
10 - 1 tsp salt
11 - 1/2 tsp 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 tsp Dijon mustard
18 - 1/2 tsp salt
19 - 1/4 tsp ground nutmeg (optional)
→ Topping
20 - 1/4 cup panko breadcrumbs
21 - 1/4 cup grated Parmesan cheese
22 - 1 tbsp melted butter
23 - 1 tbsp chopped fresh parsley (optional)
# How-to Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - In a large bowl, combine ground meat, egg, breadcrumbs, milk, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix gently then shape into 1-inch diameter balls and arrange on a lined baking sheet.
04 - Bake meatballs for 12–15 minutes until browned and cooked through.
05 - Melt butter in a 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, mixing gently to distribute evenly.
07 - Mix panko breadcrumbs, Parmesan, and melted butter. Sprinkle evenly over the casserole.
08 - Bake uncovered for 15–20 minutes until the top is golden and bubbly.
09 - Allow to rest 5 minutes before garnishing with fresh parsley and serving.
