Mac And Cheese Meatloaf Casserole (Printable)
A hearty layered bake featuring seasoned ground beef beneath a blanket of creamy cheddar macaroni, finished with a crispy buttered topping.
# What You’ll Need:
→ Meatloaf Layer
01 - 1 ½ lbs ground beef
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 salt
10 - ½ tsp 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 paprika
18 - ½ tsp dry mustard
19 - Salt and pepper, to taste
→ Topping
20 - ½ cup shredded cheddar cheese
21 - ¼ cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform layer. Bake for 20 minutes until partially cooked 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 over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the whole milk while whisking constantly, and continue cooking for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir the shredded cheddar, grated Parmesan, dry mustard, paprika, salt, and pepper into the sauce. Stir until the cheeses are fully melted and the sauce is smooth. Fold in the cooked macaroni until evenly coated.
07 - Remove the par-baked meatloaf from the oven. Carefully drain off any excess grease. Spread the macaroni and cheese mixture evenly over the meatloaf layer.
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 assembled casserole to the oven and bake for 30 to 35 minutes, until the topping is golden brown and the edges are bubbling.
10 - Remove from the oven and let the casserole rest for 10 minutes before slicing into portions. Serve hot.
# Expert Suggestions:
01 -
- It solves the eternal dinner debate by combining two comfort food legends into one pan, which means fewer dishes and zero complaints at the table.
- The creamy cheese sauce soaks into the meatloaf layer as it bakes, creating this incredible hybrid texture that neither dish achieves on its own.
02 -
- The meatloaf layer will release liquid as it bakes the first time, do not drain it because the cheese sauce on top will absorb that flavor during the second bake.
- Overcooking the macaroni before assembling is the most common mistake here, pull it a minute before the package time says it is done since it will soften further in the oven.
03 -
- Wet your hands slightly before pressing the meat mixture into the pan, this prevents sticking and helps you get an even layer without tearing it.
- Let the cheese sauce cool for about three minutes before adding the macaroni, a slightly cooler sauce coats the pasta more evenly and prevents it from breaking down in the oven.