Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb ground turkey
  • 0.75 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 cup yellow onion, finely grated with juices
  • 8 oz elbow macaroni
  • 2 cups sharp cheddar cheese, hand-grated
  • 1 cup evaporated milk
  • 0.5 tsp dry mustard powder
  • 0.25 tsp cayenne pepper

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, combine Panko breadcrumbs and 1/4 cup whole milk to form a panade paste.
  2. Gently fold the ground beef, ground turkey, beaten egg, Worcestershire sauce, smoked paprika, and grated onion into the panade until just combined.
  3. Press the meat mixture into an even, flat layer in the bottom of a greased 9x13 inch ceramic baking dish. Bake for 20 minutes.
  4. While the meat bakes, boil macaroni in salted water for 6 minutes (al dente). Drain and set aside.
  5. In a medium saucepan, whisk evaporated milk, mustard powder, and cayenne pepper over medium heat until steaming. Gradually whisk in the hand-grated sharp cheddar until a smooth emulsion forms.
  6. Fold the par-cooked macaroni into the cheese sauce until thoroughly coated.
  7. Remove the meatloaf from the oven and carefully drain any excess rendered fat. Spread the mac and cheese mixture evenly over the meat layer.
  8. Return to the oven and bake for an additional 30 minutes until the cheese is golden and bubbling and the meat base reaches an internal temperature of 160°F.