Print

Mac and Cheese Meatloaf Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mac and Cheese Meatloaf Casserole combines the hearty flavors of meatloaf with the creamy comfort of macaroni and cheese, all baked together in one dish. This family-friendly meal is perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb ground beef
  • 1 cup breadcrumbs
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • ¼ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups elbow macaroni
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • ½ tsp mustard powder (optional)
  • 1 cup shredded mozzarella cheese
  • ¼ cup breadcrumbs
  • 2 tbsp melted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, combine ground beef, breadcrumbs, chopped onion, minced garlic, egg, ketchup, Worcestershire sauce, salt, and pepper. Mix until well combined. Press the mixture into the prepared baking dish, forming a loaf shape.
  3. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually add milk, whisking constantly until the mixture thickens. Remove from heat and stir in cheddar cheese until melted and smooth. Season with mustard powder, salt, and pepper.
  4. Cook elbow macaroni according to package instructions. Drain and stir into the cheese sauce.
  5. Spread the mac and cheese mixture evenly over the meatloaf in the baking dish.
  6. In a small bowl, combine shredded mozzarella, breadcrumbs, and melted butter. Sprinkle over the top of the casserole.
  7. Bake for 30 minutes, or until the top is golden and the casserole is heated through. Let stand for 5 minutes before serving.

Notes

  • For added flavor, sprinkle cooked bacon bits over the top before baking.
  • For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
  • To make ahead, prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake as directed before serving.
  • For a gluten-free version, use gluten-free breadcrumbs and pasta.

Nutrition