Name: Irresistible Mac and Cheese Meatloaf Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 lbs ground beef; 1 egg; 1/2 cup breadcrumbs; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup ketchup; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard (optional); Salt and pepper, to taste; 8 oz elbow macaroni (or other short pasta); 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups milk; 2 cups shredded cheddar cheese; 1 cup shredded mozzarella or Monterey Jack (optional); Salt and pepper, to taste; 1/2 tsp paprika or dry mustard (optional)

This Irresistible Mac and Cheese Meatloaf Casserole is the ultimate comfort food mash-up. It combines a juicy, flavorful meatloaf base with a creamy, cheesy macaroni topping, all baked together until bubbling and golden. I love how it gives me two classic favorites in one hearty, satisfying dish—perfect for feeding a hungry crowd or making a weeknight dinner feel extra special.

Why You’ll Love This Recipe

I love how this casserole blends the best parts of meatloaf and mac and cheese into one epic bite. The seasoned meat layer is savory and moist, while the creamy mac and cheese on top adds richness and texture. It’s great for meal prepping, makes amazing leftovers, and it’s a real crowd-pleaser at the table. I also love that it all bakes together in one pan. Irresistible Mac and Cheese Meatloaf Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatloaf layer:

Ground beef
Egg
Breadcrumbs
Onion (finely chopped)
Garlic (minced)
Ketchup
Worcestershire sauce
Dijon mustard (optional)
Salt and pepper

For the mac and cheese layer:

Elbow macaroni (or any short pasta)
Butter
All-purpose flour
Milk
Cheddar cheese (shredded)
Mozzarella or Monterey Jack (optional for extra meltiness)
Salt and pepper
Paprika or dry mustard (optional, for flavor)

Directions

I preheat the oven to 375°F (190°C) and grease a casserole dish.
In a large bowl, I mix the ground meat with egg, breadcrumbs, onion, garlic, ketchup, Worcestershire, mustard, salt, and pepper until just combined.
I press the meatloaf mixture into the bottom of the casserole dish to form an even layer.
I bake the meatloaf base uncovered for about 20–25 minutes.
Meanwhile, I cook the pasta until just al dente, drain, and set aside.
In a saucepan, I melt butter, whisk in flour, and cook for a minute to form a roux. Then I slowly whisk in the milk until smooth and thickened.
I stir in the shredded cheeses until melted and creamy. I season with salt, pepper, and a bit of paprika or mustard powder if I want extra flavor.
I mix the cheese sauce with the cooked pasta, then spread it evenly over the baked meatloaf layer.
I return the dish to the oven and bake for another 15–20 minutes, or until bubbly and golden on top.
I let it rest for 5 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8 people. It takes about 20 minutes to prep, 40–45 minutes to cook in total, and just a few minutes to rest before serving. I can have it ready to eat in about an hour.

Variations

I sometimes add cooked bacon or sautéed mushrooms to the mac and cheese layer for extra depth. For a spicy version, I mix in pepper jack cheese or hot sauce. If I want a crisp topping, I sprinkle some seasoned breadcrumbs or extra shredded cheese on top before the final bake.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I reheat individual slices in the microwave or warm the whole dish in the oven at 350°F (175°C) until heated through. It can also be frozen—just let it cool completely, then wrap tightly before freezing. Irresistible Mac and Cheese Meatloaf Casserole

FAQs

Can I use boxed mac and cheese?

Yes, I’ve done that when I’m in a rush. I just make it according to the package, then layer it on top of the meatloaf base.

Can I make this ahead of time?

Absolutely. I assemble the whole thing and refrigerate it unbaked for up to a day. When I’m ready, I bake it straight from the fridge, adding a few extra minutes to the cooking time.

What kind of cheese works best?

I love using sharp cheddar for bold flavor, but mixing in mozzarella, Monterey Jack, or even Gruyère gives it great melt and creaminess.

Can I make it in a loaf pan?

This works best in a casserole dish since it has two layers, but I’ve used a loaf pan by layering in smaller portions or baking the meatloaf separately and topping it with mac and cheese slices after.

Is it kid-friendly?

Definitely. It’s a hit with kids because it’s cheesy, familiar, and comforting. I keep the seasonings simple if I’m serving picky eaters.

Conclusion

This Irresistible Mac and Cheese Meatloaf Casserole brings the best of two comfort food classics into one delicious, cheesy, satisfying meal. It’s cozy, filling, and guaranteed to be a family favorite. Whether I’m making it for a regular dinner or prepping ahead for busy days, it’s always a winner in my kitchen.