# What You’ll Need:
→ Meatloaf Mixture
01 - 1 pound ground beef
02 - 1/2 pound ground pork
03 - 1/2 cup breadcrumbs
04 - 1/4 cup whole milk
05 - 1 large egg
06 - 1/2 small onion, finely diced
07 - 2 cloves garlic, minced
08 - 2 tablespoons ketchup
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon dried thyme
→ Mac and Cheese Filling
13 - 1 cup elbow macaroni
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 3/4 cup whole milk
17 - 1 cup sharp cheddar cheese, grated
18 - 1/4 teaspoon mustard powder
19 - Salt and pepper, to taste
→ Topping
20 - 1/3 cup cheddar cheese, grated
# How-To:
01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - Boil macaroni in salted water until just al dente, about 6 minutes. Drain well and set aside.
03 - Melt butter in a saucepan over medium heat. Add flour, stirring for 1 minute. Gradually whisk in milk and cook until thickened, 2–3 minutes.
04 - Remove sauce from heat; stir in cheddar cheese and mustard powder until smooth. Season with salt and pepper. Add macaroni and mix. Let cool slightly.
05 - In a large mixing bowl, combine beef, pork, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix just until combined.
06 - Press about 2 tablespoons of meat mixture into the bottom and up sides of each muffin cup, forming a well in the center.
07 - Spoon a generous tablespoon of macaroni and cheese into each well.
08 - Cover the filling with a thin layer of remaining meat mixture to seal.
09 - Sprinkle each muffin with grated cheddar cheese.
10 - Bake in preheated oven for 25–30 minutes, until meat is cooked through and tops are golden.
11 - Allow muffins to cool for 5 minutes before gently removing from tin. Serve warm.
