This Irresistible Mac and Cheese Meatloaf Casserole combines the savory comfort of meatloaf with the creamy richness of macaroni and cheese, baked together into one hearty, family-friendly dish.
Author:Lizaa
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:6–8 servings
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Halal
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)
Instructions
Preheat oven to 375°F (190°C) and grease a casserole dish.
In a large bowl, mix ground meat, egg, breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, Dijon mustard (if using), salt, and pepper until combined.
Press the meatloaf mixture into the bottom of the dish to form an even layer.
Bake uncovered for 20–25 minutes.
Meanwhile, cook pasta until just al dente, drain, and set aside.
In a saucepan, melt butter, whisk in flour, and cook for 1 minute to form a roux.
Gradually whisk in milk until thickened and smooth.
Stir in shredded cheeses until melted and creamy. Season with salt, pepper, and paprika or mustard powder if desired.
Mix cheese sauce with pasta, then spread evenly over the meatloaf layer.
Bake for another 15–20 minutes, or until bubbly and golden on top.
Let rest for 5 minutes before serving.
Notes
Try adding sautéed mushrooms to the mac and cheese for extra flavor.
Use sharp cheddar for bold taste, or mix with mozzarella, Monterey Jack, or Gruyère.
For a crispy top, sprinkle breadcrumbs or extra cheese before final bake.
Reheats well and can be frozen after cooling completely.
Boxed mac and cheese can be used for a quicker version.