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Mac and Cheese Meatloaf Casserole

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Mac and cheese meatloaf casserole combines two comfort food favorites into one delicious, family-friendly dish with a savory meatloaf base and creamy, cheesy macaroni baked on top.

Ingredients

  • For the meatloaf layer:
  • 1 1/2 lbs ground beef
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For the mac and cheese layer:
  • 2 cups elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a large bowl, mix ground beef, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper until well combined.
  3. Press meat mixture into the bottom of the prepared baking dish and bake for 20 minutes uncovered.
  4. While meatloaf bakes, cook macaroni until just al dente. Drain and set aside.
  5. In a saucepan, melt butter and whisk in flour to make a roux. Gradually whisk in milk and simmer until thickened.
  6. Stir in cheddar cheese until melted and smooth. Season with salt, pepper, and paprika.
  7. Combine the cheese sauce with cooked macaroni and mix well.
  8. Spoon mac and cheese over the partially baked meatloaf layer and spread evenly.
  9. Bake an additional 20–25 minutes, until bubbly and golden on top.
  10. Let rest for a few minutes before slicing and serving.

Notes

  • Swap ground beef with ground turkey for a leaner option.
  • Add sautéed veggies like mushrooms or bell peppers to the meatloaf mix.
  • Mix in extra cheeses like mozzarella or cream cheese for a richer mac and cheese.
  • Top with breadcrumbs or extra shredded cheese before baking for a crispy finish.
  • Freezes well—cool completely, wrap tightly, and freeze up to 2 months.

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