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Avatar photoEmily Garcia

Mac and Cheese Meatloaf Casserole

This is the ultimate comfort food mashup, combining a savory, seasoned meatloaf layer with rich, creamy baked macaroni and cheese. This two-in-one meal is baked until bubbly and golden, offering a hearty and satisfying weeknight dinner with minimal fuss.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Casserole, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Beef (Meatloaf Layer)
  • 0.5 cup Onion, diced (Meatloaf Layer)
  • 0.5 cup Breadcrumbs (Meatloaf Layer)
  • 1 large Egg (Meatloaf Layer)
  • 0.25 cup Milk (Meatloaf Layer)
  • 1 tsp Salt (Meatloaf Layer)
  • 0.5 tsp Pepper (Meatloaf Layer)
  • 2 cups Elbow Macaroni, uncooked (Mac and Cheese Layer)
  • 2 tbsp Butter (Mac and Cheese Layer)
  • 2 tbsp Flour (Mac and Cheese Layer)
  • 2 cups Milk (Mac and Cheese Layer)
  • 2 cups Cheddar Cheese, shredded (1 1/2 cups for sauce, 1/2 cup for topping)
  • 0.5 tsp Salt (for cheese sauce)
  • 0.25 tsp Pepper (for cheese sauce)
  • 0.5 tsp Paprika (for cheese sauce)
  • 0.5 tsp Dry Mustard (for cheese sauce)

Equipment

  • 9 x 13 inch baking dish
  • Large bowl for meatloaf mixture
  • Saucepan for cheese sauce

Method
 

  1. Preheat your oven to $350^{circ}text{F}$ ($175^{circ}text{C}$). Grease a $9 times 13$-inch baking dish. In a bowl, combine the ground beef, diced onion, breadcrumbs, egg, $1/4text{ cup}$ milk, salt, and pepper. Mix well (but don't overmix). Press the mixture evenly into the bottom of the prepared baking dish.
  2. Bake the meatloaf layer for 20 minutes.
  3. While the meatloaf is baking, cook the macaroni according to package directions until al dente. Drain and set aside.
  4. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the $2text{ cups}$ of milk and continue to cook, stirring, until the mixture is thickened.
  5. Remove the sauce from the heat. Stir in the $1/2text{ tsp}$ salt, $1/4text{ tsp}$ pepper, paprika, dry mustard, and $1 1/2text{ cups}$ of shredded cheese until the cheese is completely melted and the sauce is smooth.
  6. Stir the cooked macaroni into the cheese sauce. Pour this mac and cheese mixture over the partially cooked meatloaf. Sprinkle the remaining $1/2text{ cup}$ of cheese on top.
  7. Return the casserole to the oven and bake for an additional 25 minutes or until the top is golden, the sauce is bubbly, and the meatloaf is cooked through.
  8. Let the casserole rest for 5 minutes before slicing and serving.

Notes

To ensure a smooth cheese sauce, use freshly shredded cheese and whisk the roux well. Do not overmix the meatloaf layer, as this can make it dense. To prevent the mac and cheese from drying out during the second bake, consider adding an extra $1/4text{ cup}$ of milk to the cheese sauce. Store leftovers covered in the refrigerator for up to 3 days. Can be assembled and refrigerated unbaked for up to 1 day.