1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish and set it aside.
2. In a large bowl, combine the ground beef, ground pork, breadcrumbs, 1/2 cup milk, egg, onion, garlic, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.
3. Press the meat mixture into the prepared baking dish, forming an even layer. Bake for 25 minutes.
4. While the meatloaf is baking, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
5. In a saucepan over medium heat, melt the butter. Stir in the flour and mustard powder, cooking for 1-2 minutes until golden.
6. Slowly whisk in the 2 cups of milk, bringing the mixture to a simmer. Cook until it thickens slightly, about 5 minutes.
7. Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
8. Combine the cooked macaroni with the cheese sauce, mixing well.
9. Once the meatloaf has baked for 25 minutes, remove it from the oven and spread the mac and cheese evenly over the top.
10. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is bubbling and golden.
11. Let the casserole rest for 5 minutes before serving, allowing the flavors to meld together beautifully.

Cooking this dish reminds me of the times I’d help my abuela in the kitchen, learning to trust my senses and adjust spices to taste. Feel free to do the same as you prepare this dish!