Mac and Cheese Meatloaf Casserole (Print version)

Savory beef layer topped with creamy cheddar macaroni, baked until golden and bubbly.

# What you need:

→ Meatloaf Layer

01 - 1 1/2 lbs 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 - 1/4 cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp kosher salt
10 - 1/2 tsp freshly ground black pepper

→ Macaroni and Cheese Layer

11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - 2/3 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - 1/2 tsp smoked paprika
18 - 1/2 tsp dry mustard powder
19 - Salt and pepper, to taste

→ Topping

20 - 1/2 cup shredded sharp cheddar cheese
21 - 1/4 cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - In a large mixing bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform layer approximately 3/4 inch thick. Bake for 20 minutes, then remove from the oven and drain any excess fat.
04 - While the meatloaf layer bakes, cook the elbow macaroni in a large pot of salted boiling water 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, and continue cooking for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from heat and stir in the shredded cheddar, grated Parmesan, dry mustard, smoked paprika, salt, and pepper. Stir until all the cheese has melted and the sauce is smooth. Fold in the cooked macaroni until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the parbaked meatloaf layer, pressing gently to create a level surface.
08 - In a small bowl, combine the shredded cheddar, panko breadcrumbs, and melted butter. Sprinkle the mixture evenly across the top of the casserole.
09 - Return the assembled casserole to the oven and bake for 30 to 35 minutes, until the topping is golden brown and the edges are bubbling.
10 - Remove from the oven and let the casserole rest for 10 minutes before slicing into squares. Serve hot.

# Expert advice:

01 -
  • This is the kind of dish that makes people stop talking mid sentence when they take their first bite.
  • Two comfort food legends in one pan means you never have to choose between them again.
  • Leftovers reheat beautifully and somehow taste even more indulgent the next day.
02 -
  • If you skip parbaking the meatloaf layer first, the whole casserole turns into a soggy mess because the meat releases juices into the pasta.
  • Overcooking the macaroni before assembly guarantees mushy results since it cooks further in the oven.
  • The resting period is not optional and cutting too early means everything falls apart into an unphotographic heap that still tastes great but serves messily.
03 -
  • Let the cheese sauce cool for two minutes before adding the pasta because a slightly cooler sauce adheres better and creates a thicker layer once baked.
  • Use a light hand when mixing the meatloaf because overworked ground beef turns tough and rubbery no matter how much cheese you pile on top.

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