Mac and Cheese Meatloaf Casserole

Start with something warm from the oven: a cozy, crowd-pleasing mashup that combines two comfort-food champions into one satisfying casserole.

introduction

Mac and Cheese Meatloaf Casserole is the best of both worlds — a savory meatloaf base topped with creamy, cheesy macaroni for a layered, comforting dinner. It’s hearty, homey, and built to please picky eaters and hungry families alike. Expect juicy meatloaf flavors, a rich béchamel-style cheese sauce, and a bubbly golden top.

why make this recipe

• Comfort and convenience: Two favorites in one dish means less juggling and more time around the table.
• Crowd-pleaser: Great for families, potlucks, or meal-prep dinners where you want something filling and familiar.
• Flexible: Use what you have in the fridge — swap cheeses, add veggies, or adjust seasonings to suit your tastes.

how to make Mac and Cheese Meatloaf Casserole

This casserole assembles in layers: a seasoned meatloaf base baked briefly, a creamy macaroni cheese topping, then a final bake until bubbly. Cooking the macaroni while the meatloaf rests keeps things efficient. Make the cheese sauce on the stovetop for a smooth, evenly melted finish, then combine it with the pasta and spread it over the baked meatloaf. Finish with extra cheese and bake until hot and golden.

Ingredients :

• 1 lb ground beef
• 2 cups uncooked macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup milk (for meatloaf)
• 2 tbsp butter (for cheese sauce)
• 2 cups milk (for cheese sauce)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp dry mustard
• 2 tbsp flour

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine ground beef, onion, breadcrumbs, egg, milk, salt, and pepper. Mix well and press into a greased baking dish.
3. Bake the meatloaf for 20 minutes.
4. While it bakes, cook macaroni according to package directions; drain and set aside.
5. For the cheese sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for one minute.
6. Gradually whisk in milk until thickened; season with salt, pepper, paprika, and dry mustard. Stir in shredded cheese until melted.
7. Combine cooked macaroni with the cheese sauce and pour over the meatloaf layer. Top with remaining cheese.
8. Bake for an additional 25 minutes or until bubbly.

how to serve Mac and Cheese Meatloaf Casserole

Serve slices of the casserole hot, garnished with chopped fresh parsley or chives. Pair with a crisp green salad, steamed vegetables, or roasted Brussels sprouts to cut through the richness. Offer hot sauce or ketchup on the side if your crowd prefers classic meatloaf condiments.

how to store Mac and Cheese Meatloaf Casserole

• Refrigerator: Cool completely, cover tightly, and refrigerate for up to 3–4 days.
• Freezer: Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a 350°F oven until warmed through (about 15–25 minutes for single portions), or microwave individual servings, stirring halfway through.

tips to make Mac and Cheese Meatloaf Casserole

• Don’t overmix the meat: Mix until just combined to keep the meatloaf tender.
• Even cook on sauce: Make sure the sauce has thickened before adding cheese so it doesn’t separate.
• Pasta firmness: Cook macaroni al dente; it will continue to soften during the final bake.
• Cheese options: Use a mix of sharp cheddar and mild cheddar for balanced flavor, or add a little Gruyère for nuttiness.
• Make-ahead: Bake the meatloaf layer and prepare the sauce ahead, then assemble and bake when ready to serve.

variation (if any)

• Turkey or chicken: Swap ground beef for ground turkey or chicken for a lighter version.
• Veggie boost: Stir sautéed mushrooms, spinach, or roasted peppers into the macaroni layer.
• Spicy kick: Add a pinch of cayenne or chopped jalapeños to the cheese sauce.
• Crunchy topping: Mix panko breadcrumbs with melted butter and sprinkle over the top for a crisp finish.

FAQ

Q: Can I use pre-shredded cheese?
A: Yes — pre-shredded cheese works, though freshly shredded melts slightly better because it lacks anti-caking agents.

Q: Can I make this gluten-free?
A: Use gluten-free pasta and breadcrumbs, and substitute a gluten-free flour for the sauce roux.

Q: How do I tell when it’s done?
A: The casserole is ready when the cheese is bubbly and the meatloaf layer reaches an internal temperature of 160°F (71°C).

Conclusion

For another take and extra tips on this decadent mashup, see the full recipe and notes at Macaroni and Cheese Meatloaf Casserole | The English Kitchen.