introduction
Mac and Cheese Meatloaf Casserole is the kind of hybrid comfort dish that answers the age-old dinner question: what if two classics had a baby? Combining the savory, seasoned meatloaf base with creamy macaroni and cheese on top, this casserole delivers cozy, crowd-pleasing flavors in one pan. For an easy reference to the original inspiration and extra photos, check the full recipe page.
why make this recipe
- It’s a comforting, all-in-one meal that feeds a family without juggling separate sides.
- Leftovers reheat beautifully for quick lunches or second-night dinners.
- The recipe is flexible: swap cheeses, add vegetables, or boost spices to suit your tastes.
- Great for potlucks or busy weeknights when you want hearty flavor with minimal fuss.
how to make Mac and Cheese Meatloaf Casserole
This mashup is made in two layers: a seasoned meatloaf base that bakes briefly, then a rich mac-and-cheese layer poured over the top and baked until bubbly. Timing is designed so the pasta cooks while the meatloaf gets its head start, and the combined bake finishes everything evenly.
- Prepare the meatloaf mixture and press it into a greased baking dish.
- Par-bake the meatloaf to set the base.
- Cook the macaroni while the meatloaf bakes.
- Make a classic béchamel-based cheese sauce, stir in shredded cheddar, and combine with the drained macaroni.
- Spread the mac-and-cheese over the meatloaf layer, top with extra cheese, and finish baking until bubbly 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 :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine ground beef, onion, breadcrumbs, egg, milk, salt, and pepper. Mix well and press into a greased baking dish.
- Bake the meatloaf for 20 minutes.
- While it bakes, cook macaroni according to package directions; drain and set aside.
- For the cheese sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for one minute.
- Gradually whisk in milk until thickened; season with salt, pepper, paprika, and dry mustard. Stir in shredded cheese until melted.
- Combine cooked macaroni with the cheese sauce and pour over the meatloaf layer. Top with remaining cheese.
- Bake for an additional 25 minutes or until bubbly.
how to serve Mac and Cheese Meatloaf Casserole
- Let the casserole rest 5–10 minutes after baking to set for clean slices.
- Serve with a crisp green salad or steamed vegetables to balance richness.
- Garnish with chopped parsley or a sprinkle of smoked paprika for color and extra flavor.
how to store Mac and Cheese Meatloaf Casserole
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate for up to 3–4 days.
- Reheat: Warm individual portions in the microwave or reheat the casserole in a 350°F (175°C) oven until heated through.
- Freeze: Portion into freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Mac and Cheese Meatloaf Casserole
- Don’t overmix the meatloaf mixture; overworking can lead to a dense texture.
- Use sharp cheddar for more flavor, or mix in Monterey Jack for extra meltiness.
- If the top browns too quickly during the final bake, tent with foil and continue until fully heated.
- For a creamier sauce, add a splash of heavy cream or an extra tablespoon of butter.
- Taste and adjust seasoning in the cheese sauce before combining with the pasta.
variation (if any)
- Turkey or pork: Substitute ground turkey or pork for a lighter or different-flavored meatloaf base.
- Veg-forward: Fold cooked spinach, roasted red peppers, or sautéed mushrooms into the mac-and-cheese before topping.
- Spicy twist: Add chopped jalapeños, a dash of cayenne, or swap smoked paprika for regular to introduce heat.
- Breadcrumb topping: Mix breadcrumbs with a little melted butter and sprinkle on top for a crunchy finish.
FAQ
Q: Can I make this ahead of time?
A: Yes — assemble fully, keep covered in the refrigerator, and bake within 24 hours. You may need to add a few extra minutes to the bake time if refrigerated.
Q: Can I use pre-shredded cheese?
A: You can, but freshly shredded cheese melts more smoothly since pre-shredded often contains anti-caking agents.
Q: Is it okay to bake the meatloaf longer before adding the macaroni?
A: You can, but par-baking for about 20 minutes keeps the meat moist and prevents the top layer from becoming dry during the final bake.
Conclusion
This Mac and Cheese Meatloaf Casserole is a comforting, adaptable crowd-pleaser that brings two favorites together for an easy weeknight or potluck dish. For a similar take and extra inspiration, see the recipe on The English Kitchen’s Macaroni and Cheese Meatloaf Casserole.
Mac and Cheese Meatloaf Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine ground beef, onion, breadcrumbs, egg, milk, salt, and pepper. Mix well and press into a greased baking dish.
- Bake the meatloaf for 20 minutes.
- While it bakes, cook macaroni according to package directions; drain and set aside.
- For the cheese sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for one minute.
- Gradually whisk in milk until thickened; season with salt, pepper, paprika, and dry mustard.
- Stir in shredded cheese until melted.
- Combine cooked macaroni with the cheese sauce and pour over the meatloaf layer.
- Top with remaining cheese.
- Bake for an additional 25 minutes or until bubbly.
