Mac and Cheese Meatloaf Casserole

Comfort food just got even better with this Mac and Cheese Meatloaf Casserole! It’s a delicious mash-up of two family favorites: creamy mac and cheese layered over a savory, tender meatloaf base, then baked until bubbly and golden. Perfect for weeknight dinners, potlucks, or anytime you’re craving something hearty and satisfying.

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Why You’ll Love This Recipe
Two Classics in One – Meatloaf and mac & cheese together? Yes, please!
Easy to Make – Simple steps and no fancy ingredients required.
Kid-Approved – Creamy, cheesy, and packed with flavor.
Make-Ahead Friendly – Prep ahead and bake when ready.
Crowd-Pleaser – Perfect for family gatherings or potluck parties.

Ingredients You’ll Need

For the Meatloaf Base:
1½ lbs ground beef
1 small onion, finely chopped
2 cloves garlic, minced
½ cup breadcrumbs
1 large egg
¼ cup milk
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp smoked paprika

For the Mac and Cheese:
8 oz elbow macaroni (about 2 cups dry)
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
2 cups shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ tsp garlic powder
½ tsp salt
¼ tsp black pepper

Topping (Optional):
½ cup shredded cheddar cheese
2 tbsp chopped fresh parsley (for garnish)

Tools You’ll Need
Large mixing bowl
Medium saucepan
9×13-inch casserole dish
Whisk and spoon
Large skillet (optional for sautéing onion/garlic)
Colander

Step-by-Step Instructions

Step 1: Prepare the Meatloaf Base

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, pepper, thyme, and paprika.
3. Mix until everything is just combined. Don’t overmix to keep it tender.
4. Press the mixture evenly into the bottom of a greased 9×13-inch casserole dish, forming an even layer.
5. Bake for 25 minutes while you prepare the mac and cheese.

Step 2: Cook the Pasta
6. Bring a large pot of salted water to a boil.
7. Cook macaroni until al dente (about 1-2 minutes less than package directions).
8. Drain and set aside.

Step 3: Make the Cheese Sauce
9. In a medium saucepan, melt butter over medium heat.
10. Whisk in the flour and cook for 1 minute to form a roux.
11. Slowly whisk in the milk, ensuring no lumps.
12. Stir constantly until the mixture thickens (about 3-5 minutes).
13. Remove from heat and stir in cheddar and mozzarella cheeses.
14. Add garlic powder, salt, and pepper. Stir until smooth and creamy.

Step 4: Combine Pasta and Sauce
15. Add the cooked macaroni to the cheese sauce and stir to coat completely.
16. Taste and adjust seasoning if needed.

Step 5: Assemble the Casserole
17. Carefully spread the mac and cheese over the baked meatloaf layer.
18. Sprinkle additional shredded cheese on top, if using.

Step 6: Bake the Casserole
19. Return the casserole to the oven and bake for 15–20 minutes, until bubbly and golden.
20. Broil for 2–3 minutes for a crisp cheesy top, watching closely.

Step 7: Rest and Serve
21. Let the casserole rest for 5–10 minutes before slicing and serving.
22. Garnish with fresh parsley and enjoy!

Tips for Success
Don’t Overmix Meatloaf – Mix just until combined for the best texture.
Al Dente Pasta – Slightly undercook the macaroni since it will bake further.
Use Freshly Shredded Cheese – It melts more smoothly than pre-shredded varieties.
Let It Rest – Resting after baking helps everything set and slice cleanly.
Make It Ahead – Assemble and refrigerate a day ahead; bake when ready to serve.

Serving Suggestions
Garlic Bread – Toasty and buttery, it’s perfect for scooping up extra cheese.
Steamed Green Beans – Add a light veggie side for balance.
Simple Garden Salad – A crisp salad cuts through the richness beautifully.
Roasted Carrots – Their sweetness complements the savory casserole.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze in individual portions or the whole dish for up to 2 months.

Reheating:
Oven: Reheat covered at 350°F for 15–20 minutes.
Microwave: Warm individual servings in 30-second intervals until heated through.
Stovetop: Place in a skillet with a splash of milk and heat gently while stirring.

Frequently Asked Questions

1. Can I use ground turkey or chicken instead of beef?
   Yes! Just be sure to adjust seasoning and don’t overcook to avoid dryness.
2. Can I add veggies to the meatloaf?
   Absolutely. Grated zucchini, carrots, or bell peppers work well—just squeeze out excess moisture.
3. Can I use boxed mac and cheese?
   If you’re short on time, yes. Just prepare according to the box and layer as directed.
4. What’s the best cheese for topping?
   Cheddar is classic, but Colby Jack, Monterey Jack, or even pepper jack add a twist.
5. Can I make this gluten-free?
   Yes, use gluten-free pasta and a gluten-free flour blend for the roux.

Final Thoughts
This Mac and Cheese Meatloaf Casserole takes two beloved comfort foods and brings them together in one epic dish. With a savory, well-seasoned meatloaf base and a creamy mac and cheese topping, it’s hearty, satisfying, and sure to please the whole table.

Perfect for cozy dinners or feeding a crowd, this casserole is easy to make and even easier to love. Try it once, and it might just become a new favorite!

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 540 | Protein: 28g | Carbohydrates: 30g | Fat: 34g | Fiber: 2g | Sodium: 720mg

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