Mac and Cheese Meatloaf Casserole (Printable)
Hearty beef layer topped with creamy cheddar macaroni, baked until golden and bubbly.
# What You'll Need:
→ Meatloaf Layer
01 - 1 ½ lbs ground beef (80/20)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh breadcrumbs
05 - 1 large egg
06 - ¼ cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp kosher salt
10 - ½ tsp freshly ground black pepper
→ Macaroni and Cheese Layer
11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - ⅔ cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - ½ tsp smoked paprika
18 - ½ tsp dry mustard powder
19 - Salt and pepper, to taste
→ Crumb Topping
20 - ½ cup shredded sharp cheddar cheese
21 - ¼ cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined — avoid overworking the meat to keep it tender.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform layer. Bake for 20 minutes to partially cook through.
04 - While the meatloaf bakes, cook the elbow macaroni according to package directions until just al dente. Drain well and set aside.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the whole milk while whisking constantly. Continue cooking and whisking for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from heat. Stir in the cheddar cheese, Parmesan cheese, dry mustard, paprika, salt, and pepper. Stir until all cheese is melted and the sauce is smooth. Fold in the drained macaroni until evenly coated.
07 - Remove the partially baked meatloaf from the oven. Carefully spread the macaroni and cheese evenly over the meatloaf layer, covering it completely to the edges.
08 - In a small bowl, combine the shredded cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle the mixture evenly across the top of the casserole.
09 - Return the casserole to the oven and bake for 30–35 minutes until the top is golden brown and bubbling. The internal temperature of the meatloaf layer should reach 160°F.
10 - Remove from the oven and let the casserole rest for 10 minutes before slicing into portions. Serve hot.
# Expert Tips:
01 -
- It solves the eternal dinner debate of choosing between meatloaf and mac and cheese by giving you both in every single bite.
- The layers stay distinct yet meld together in a way that feels like a warm blanket made of food.
02 -
- The meatloaf layer will release juices during its first bake and that is completely normal, just pour off the excess liquid before adding the mac and cheese on top.
- Over mixing the meat mixture is the fastest way to end up with a dense, rubbery bottom layer instead of a tender one.
03 -
- Let the cheese sauce cool for about three minutes before folding in the pasta, a slightly cooled sauce clings to the noodles better and creates a thicker macaroni layer.
- Use a serrated knife to cut through the baked casserole, it glides through the cheese topping without dragging and making a mess of your beautiful layers.