# What You'll 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 tablespoons milk
06 - 2 tablespoons grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - 1/2 teaspoon 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 teaspoon Dijon mustard
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
20 - 1/4 cup panko breadcrumbs
21 - 1/4 cup grated Parmesan cheese
22 - 1 tablespoon melted butter
23 - 1 tablespoon chopped fresh parsley (optional)
# How to Make It:
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 - Mix ground meat, egg, breadcrumbs, milk, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just combined. Form into 1-inch balls and place on a lined baking sheet.
04 - Bake meatballs for 12 to 15 minutes until browned and cooked through.
05 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring, until sauce thickens, 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, meatballs, and cheese sauce.
07 - Mix panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the casserole.
08 - Bake for 15 to 20 minutes until topping is golden and sauce is bubbling.
09 - Let rest for 5 minutes before garnishing with parsley and serving.
