Mac And Cheese Meatloaf Casserole (Printable Version)
Hearty meatloaf layered with creamy mac and cheese, baked until golden and bubbly.
# Ingredient List:
→ Meatloaf Layer
01 - 1½ lbs ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh breadcrumbs
05 - 1 large egg
06 - ¼ cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Mac and Cheese Layer
11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - ⅔ cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - ½ tsp paprika
18 - ½ tsp dry mustard
19 - Salt and pepper, to taste
→ Topping
20 - ½ cup shredded cheddar cheese
21 - ¼ cup panko or regular breadcrumbs
22 - 1 tbsp unsalted butter, melted
# How to Make:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a large bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently until just combined—avoid overworking the meat to keep it tender.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish. Bake for 20 minutes to partially cook the base.
04 - While the meatloaf bakes, cook the elbow macaroni according to package directions until just al dente. Drain well and set aside.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the milk while whisking constantly. Continue cooking and stirring for 2-3 minutes until the sauce thickens slightly.
06 - Stir the shredded cheddar, grated Parmesan, dry mustard, paprika, salt, and pepper into the sauce. Cook until the cheeses are fully melted and the sauce is smooth. Fold in the cooked macaroni and mix until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the partially baked meatloaf layer in the dish.
08 - In a small bowl, combine shredded cheddar cheese, breadcrumbs, and melted butter. Sprinkle the mixture evenly over the top of the casserole.
09 - Return the casserole to the oven and bake for 30-35 minutes until the top is golden brown and bubbling, and the meatloaf layer is cooked through.
10 - Remove from the oven and let the casserole rest for 10 minutes before slicing. Serve hot.
# Expert Tips:
01 -
- Two comfort food legends sharing one pan means you never have to choose between meatloaf and mac and cheese again.
- It reheats beautifully the next day, making it the rare casserole that actually tastes better as leftovers.
- The contrast between the savory, juicy meatloaf base and the creamy, cheesy pasta on top is textural perfection.
02 -
- Do not skip prebaking the meatloaf layer, if you assemble everything raw the bottom will be greasy and the pasta will turn to mush before the beef cooks through.
- Taste your cheese sauce for salt before adding the pasta because the Parmesan adds unexpected saltiness that catches people off guard.
- Letting the casserole rest for the full 10 minutes is the difference between neat slices and a sloppy spoonful on a plate.
03 -
- Use a potato masher to press the meatloaf mixture into the dish, it gives you an even layer without your hands turning into a warm meaty mess.
- Shred your cheese while it is still cold from the refrigerator because warm cheese crumbles and shreds unevenly, making your sauce grainy instead of smooth.