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A delicious Mac and Cheese Meatloaf Casserole is presented as the featured image, showcasing a comforting and hearty dish.

Mac and Cheese Meatloaf Casserole

This Mac and Cheese Meatloaf Casserole combines two comfort food favorites into one delicious dish. A savory meatloaf is layered between creamy, cheesy macaroni and cheese, creating a hearty and satisfying meal perfect for any night of the week.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20 blend
  • 1 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian herbs
  • Salt to taste
  • Pepper to taste
  • 1 lb elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg optional
  • 4 cups shredded cheddar cheese
  • 1 cup shredded Gruyere cheese

Equipment

  • large mixing bowl
  • 9x13-inch baking dish
  • large pot
  • whisk
  • measuring cups and spoons
  • colander
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook elbow macaroni according to package directions. Drain well and set aside.
  3. While pasta is cooking, melt butter in a large pot over medium heat.
  4. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (a roux).
  5. Gradually whisk in milk, stirring constantly to prevent lumps.
  6. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened.
  7. Remove from heat and stir in salt, pepper, and nutmeg (if using).
  8. Add cheddar and Gruyere cheese, stirring until melted and smooth.
  9. Stir in the cooked macaroni until well coated.
  10. In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, Italian herbs, salt, and pepper.
  11. Mix gently with your hands until just combined. Be careful not to overmix, as this can result in a tough meatloaf.
  12. Spread half of the mac and cheese evenly into the prepared baking dish.
  13. Carefully shape the meatloaf mixture into a loaf shape and place it on top of the mac and cheese layer.
  14. Spread the remaining mac and cheese evenly over the meatloaf, covering it completely.
  15. Bake in the preheated oven for 40-45 minutes, or until the mac and cheese is bubbly and the meatloaf is cooked through (internal temperature of 160°F or 71°C).
  16. Let stand for 10 minutes before serving.

Notes

For a richer flavor, use a combination of cheddar and Gruyere cheese in the mac and cheese. Don't overmix the meatloaf, as this can make it tough. Using panko breadcrumbs helps the meatloaf retain moisture. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute the Gruyere cheese with another cheese that melts well, such as Monterey Jack or mozzarella.