Mac and Cheese Meatloaf Casserole: The Ultimate Comfort Food Mashup

Some nights, you just need a culinary hug. That’s what this dish is for me. I remember one chilly Tuesday, staring into the fridge, completely uninspired. On one shelf, leftover mac and cheese. On another, the makings for meatloaf. My brain just sort of clicked them together like puzzle pieces. Why not? The result was this glorious, bubbling, over-the-top casserole that my family devoured. It’s the ultimate comfort food mashup, combining two of the most beloved dinner recipes into one incredible main dish. It has since become one of our go-to easy meals for the family, perfect for when you need something hearty, satisfying, and undeniably cozy.

Gathering Your Comfort Food Arsenal

The magic of this dish lies in its simplicity. We’re not using fancy ingredients, just classic, wholesome staples that come together beautifully. Here’s what you’ll want to have on hand.

• Ground Beef: I always opt for an 80/20 blend. The fat content ensures the meatloaf layer stays moist and flavorful. A leaner mix can sometimes dry out during the double-baking process.
• Macaroni: Simple, classic elbow macaroni is the perfect shape to hold onto all that glorious cheese sauce.
• Cheddar Cheese: A good, sharp cheddar is non-negotiable for me. It provides that tangy, classic cheese pull. I highly recommend shredding your own from a block; it melts so much better than the pre-shredded kind.
• For the Meatloaf: You’ll need a diced onion (yellow works best), some plain breadcrumbs to act as a binder, a large egg, and a splash of milk to add moisture.
• For the Cheese Sauce: This is a classic roux-based sauce, so you’ll need butter, all-purpose flour, and whole milk. For seasoning, we’ll use salt, black pepper, a touch of paprika for color, and some dry mustard. Don’t skip the dry mustard; it’s the secret to a really sharp, vibrant cheese flavor!

Bringing the Casserole to Life, Step by Step

This is where the fun begins. The process is straightforward, broken down into three main parts: making the meatloaf base, cooking the pasta and cheese sauce, and then bringing it all together for the final bake. Get your oven preheating to 350°F and grease a good-sized baking dish.

The Savory Meatloaf Foundation

In a large mixing bowl, get your hands in there and combine the ground beef, diced onion, breadcrumbs, egg, and that quarter cup of milk. Season it well with salt and pepper. Here’s a little chef’s secret I swear by: add a teaspoon of Worcestershire sauce. It adds an incredible depth of savory, umami flavor that really elevates the meatloaf. Mix everything until it’s just combined. Do not overmix the meatloaf! Overworking the meat can make it tough and dense. Gently press this mixture into the bottom of your greased baking dish, creating an even layer. Pop that into the oven for a 20-minute pre-bake. This gives it a head start and ensures it cooks through.

The Creamy Mac and Cheese Topping

While the meatloaf is in the oven, get your macaroni cooking in a pot of salted, boiling water. Just follow the package directions for al dente. While that’s bubbling away, you can start the cheese sauce. In a separate saucepan, melt your butter over medium heat. Once it’s foamy, whisk in the flour and keep it moving for about a minute. You’re just cooking out that raw flour taste.

Now, slowly start whisking in the two cups of milk. Pouring it in gradually while whisking constantly is the key to a lump-free sauce. The mixture will thicken up beautifully. Once it’s thick enough to coat the back of a spoon, turn off the heat. Add your seasonings—salt, pepper, paprika, and that all-important dry mustard. Finally, stir in most of your shredded cheese, reserving a handful for the top. Keep stirring until the cheese is completely melted and you have a velvety, luscious sauce.

The Grand Finale Assembly

By now, your macaroni should be done. Drain it well and combine it directly with your cheese sauce. Give it a good stir to make sure every single noodle is coated. Carefully pull the meatloaf out of the oven and pour the mac and cheese mixture right over the top, spreading it into an even layer. Sprinkle that remaining cheese all over. Now, the whole glorious creation goes back into the oven for another 25 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbling with cheesy goodness. Let it rest for a few minutes before serving—it’s one of those easy to eat meals, but it’s piping hot!

Make It Your Own: Fun Twists on a Classic

While this recipe is a star on its own, it’s also a fantastic canvas for customization. It’s one of the most adaptable dinner recipes for a casserole main dish I know.

• Veggie Boost: Sauté some mushrooms and garlic and add them to the meatloaf mixture, or stir some steamed broccoli florets into the mac and cheese before topping the casserole.
• Spice It Up: For a little kick, add a pinch of cayenne pepper to your cheese sauce or mix some diced jalapeños into the meatloaf.
• Cheese Swap: Don’t be afraid to play with the cheese! A mix of cheddar and Gruyère adds a nutty complexity, while some smoked Gouda can give the whole dish a delicious, smoky flavor.
• Crunchy Topping: Mix a half-cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle it over the cheese before the final bake for a crispy, crunchy top.

Saving Some for Later: Storage and Reheating Tips

This casserole makes for fantastic leftovers, which is great for a family of 3 with dinner ideas for the next day. Once it has cooled completely, cover the baking dish tightly with foil or transfer individual portions to airtight containers. It will keep in the refrigerator for up to 4 days.

To reheat, you can use the microwave for a quick fix, but the oven is your best bet for reviving that just-baked texture. Place the casserole in an oven-safe dish, cover with foil to prevent drying out, and bake at 350°F for about 20 minutes, or until heated through. This method ensures it’s just as good the second time around.

Mac and Cheese Meatloaf Casserole Recipe

Ingredients

• 1 lb ground beef (80/20 recommended)
• 2 cups uncooked elbow macaroni
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup diced yellow onion
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk (for meatloaf)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk (for cheese sauce)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dry mustard

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a mixing bowl, combine the ground beef, diced onion, breadcrumbs, egg, 1/4 cup milk, and half of the salt and pepper. Mix gently with your hands until just combined. Press the mixture evenly into the bottom of the prepared baking dish.
3. Bake the meatloaf layer for 20 minutes.
4. While the meatloaf bakes, cook the macaroni in a large pot of salted, boiling water according to package directions for al dente. Drain and set aside.
5. To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
6. Gradually pour in the 2 cups of milk, whisking continuously until the sauce is smooth and begins to thicken.
7. Remove from heat and stir in the remaining salt and pepper, paprika, and dry mustard. Add 1.5 cups of the shredded cheddar cheese and stir until the cheese is completely melted and the sauce is smooth.
8. Fold the cooked, drained macaroni into the cheese sauce.
9. Pour the mac and cheese mixture over the partially baked meatloaf layer, spreading it evenly.
10. Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
11. Bake for an additional 25 minutes, or until the casserole is hot, bubbly, and the cheese on top is golden brown. Let it rest for 5-10 minutes before serving.