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Mac and Cheese Meatloaf Casserole

A thick slice of baked mac and cheese meatloaf casserole showing layers of seasoned ground meat and creamy macaroni.
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This recipe combines savory meatloaf with creamy baked macaroni and cheese into one hearty, easy-to-make casserole dish perfect for family dinners.

Ingredients

Scale
  • 1.5 lbs ground beef
  • 1 cup bread crumbs
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 12 oz dry elbow macaroni
  • 4 cups water
  • 1 cup milk (for cheese sauce)
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon paprika
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup ketchup (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the ground beef, bread crumbs, egg, 1/2 cup milk, onion, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined. Do not overmix.
  3. Press the meatloaf mixture evenly into the bottom of the prepared baking dish to form the base layer.
  4. Cook the macaroni according to package directions until al dente. Drain well.
  5. While the pasta cooks, prepare the cheese sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour, dry mustard, and paprika. Cook for one minute, stirring constantly.
  6. Gradually whisk in 1 cup of milk until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens slightly.
  7. Remove the sauce from the heat. Stir in the cheddar cheese and Monterey Jack cheese until fully melted and smooth.
  8. Add the drained macaroni to the cheese sauce and stir to coat completely.
  9. Spoon the macaroni and cheese mixture evenly over the meatloaf base layer in the baking dish.
  10. Spread the ketchup evenly over the top of the macaroni and cheese layer.
  11. Bake for 40 to 45 minutes, or until the meatloaf is cooked through and the cheese topping is bubbly. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For a richer meatloaf flavor, substitute half of the ground beef with ground pork or veal.
  • If you prefer a crispier topping, sprinkle 1/4 cup of dry bread crumbs over the ketchup layer before baking.
  • This dish freezes well; cool completely, cover tightly, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://delicerecipe.com/mac-and-cheese-meatloaf-casserole/