Mac and Cheese Meatloaf Casserole

This dish is the ultimate comfort food mashup, combining two beloved dinner recipes into one incredible main dish. It's a hearty, satisfying, and undeniably cozy casserole that has become a go-to easy meal for the family, perfect for chilly nights.

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Prep Time 15

Cook Time 45

Total Time 1

Servings 6 servings

Calories 360 kcal

Equipment

baking dish
Mixing bowl
pot
Saucepan

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

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
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.
Bake the meatloaf layer for 20 minutes.
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.
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.
Gradually pour in the 2 cups of milk, whisking continuously until the sauce is smooth and begins to thicken.
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.
Fold the cooked, drained macaroni into the cheese sauce.
Pour the mac and cheese mixture over the partially baked meatloaf layer, spreading it evenly.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
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.

Notes

For enhanced flavor, add a teaspoon of Worcestershire sauce to the meatloaf mixture. Avoid overmixing the meatloaf to prevent toughness. To customize, consider adding sautéed mushrooms and garlic or steamed broccoli for a veggie boost, cayenne pepper or diced jalapeños for spice, or different cheeses like Gruyère or smoked Gouda. A crunchy topping can be achieved with panko breadcrumbs mixed with melted butter. Leftovers can be stored in the refrigerator for up to 4 days and are best reheated in the oven at 350°F for about 20 minutes, covered with foil.