Mac and Cheese Meatloaf Casserole (Printable)
Hearty casserole combining meatloaf and creamy mac and cheese, baked until golden and bubbling.
# What You'll Need:
→ Meatloaf Layer
01 - 1 ½ pounds ground beef (80/20)
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup fresh breadcrumbs
05 - 1 large egg
06 - ¼ cup whole milk
07 - 2 tablespoons ketchup
08 - 1 teaspoon Worcestershire sauce
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
→ Mac and Cheese Layer
11 - 8 ounces elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - ⅔ cup grated Parmesan cheese
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons all-purpose flour
17 - ½ teaspoon smoked paprika
18 - ½ teaspoon dry mustard powder
19 - Salt and pepper, to taste
→ Topping
20 - ½ cup shredded sharp cheddar cheese
21 - ¼ cup panko breadcrumbs
22 - 1 tablespoon unsalted butter, melted
# How-To Steps:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine ground beef, diced onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined—avoid overworking the mixture to keep it tender.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform layer. Bake for 20 minutes. Carefully drain off any excess grease from the pan.
04 - While the meatloaf bakes, cook 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. Continue cooking and whisking for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from heat. Stir in the shredded cheddar, grated Parmesan, dry mustard, smoked paprika, salt, and pepper. Stir until the cheeses are completely melted and the sauce is smooth. Fold in the cooked macaroni until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the par-baked meatloaf layer, pressing gently to create a level surface.
08 - In a small bowl, combine shredded cheddar, panko breadcrumbs, and melted butter. Mix until the breadcrumbs are evenly moistened. Sprinkle the topping uniformly over the casserole.
09 - Return the casserole to the oven and bake for 30 to 35 minutes until the top is deeply golden and bubbling around the edges. The internal temperature of the meatloaf layer should reach 160°F.
10 - Remove from the oven and let rest for 10 minutes before slicing into portions. Serve hot.
# Expert Advice:
01 -
- It solves the eternal dinnertime dilemma of choosing between two comfort foods by stacking them into one outrageous, forkworthy casserole.
- The cheesy sauce seeps into the meatloaf as it bakes, creating pockets of flavor that feel accidental in the best possible way.
02 -
- Do not skip the parbaking step or the meatloaf will release too much liquid and turn the mac and cheese layer into soup.
- Drain any excess grease from the meatloaf before adding the pasta layer, or the whole casserole will taste heavy and oily.
03 -
- Shred your own cheese from a block rather than using pre shredded bags, which contain anti caking powders that make the sauce grainy instead of velvety.
- Let the casserole rest the full ten minutes because slicing too early causes the layers to slide apart and all that beautiful presentation collapses into a delicious but messy pile.