Mom's Cheesy Meatloaf Pasta
Just when you thought meatloaf couldn't get any better, here's a homemade cheese sauce that adds great flavor to pasta and tender meatloaf.
INGREDIENTS | SERVES 8
- 1 (16-ounce) package prepared meatloaf
- 3 tablespoons butter
- 1 onion, chopped
- 3 tablespoons flour
- ⅛ teaspoon pepper
- 1 teaspoon dried thyme leaves
- 1 cup milk
- 1 cup beef broth
- 1 (12-ounce) package shell pasta
- 1 cup shredded Muenster cheese
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey jack cheese
- ¼ cup shredded Parmesan cheese
Preheat oven to 375°F. Bring a large pot of salted water to a boil. Spray a 9″ × 13″ glass baking dish with nonstick cooking spray and set aside. Cut meatloaf into cubes and set aside.
In large pot, melt butter over medium heat. Add onion; cook and stir for 6 minutes. Add flour, pepper, and thyme; cook and stir for 3 minutes.
Add milk and beef broth; bring to a simmer; simmer until thickened. Cook pasta in boiling water until al dente; drain.
Add pasta, Muenster, Cheddar, and Monterey jack cheese to milk mixture; cook and stir until cheese is melted. Gently stir in meatloaf cubes.
Pour into prepared dish; sprinkle with Parmesan cheese.
Bake for 30 to 40 minutes until casserole is bubbly and starts to brown on top.
