Mac And Cheese Meatloaf Casserole (Printable)
Creamy mac and cheese meets seasoned meatloaf in one hearty baked casserole.
# What You’ll Need:
→ Meatloaf Layer
01 - 1 ½ 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 - ¼ cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp kosher salt
10 - ½ tsp freshly ground black pepper
→ Mac and Cheese Layer
11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - ⅔ cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - ½ tsp smoked paprika
18 - ½ tsp dry mustard powder
19 - Salt and pepper, to taste
→ Topping
20 - ½ cup shredded cheddar cheese
21 - ¼ cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# How To Make It:
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, 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 about ¾ inch thick. Bake for 20 minutes until partially set.
04 - While the meatloaf layer 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 butter. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in 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 saucepan from heat and stir in shredded cheddar, grated Parmesan, dry mustard, paprika, salt, and pepper. Stir until all cheese is melted and the sauce is smooth. Fold in the drained macaroni until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the par-baked meatloaf layer, covering it completely to the edges.
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 assembled casserole to the oven and bake for 30 to 35 minutes until the top is golden brown and bubbling, and the meatloaf layer is fully cooked through to an internal temperature of 160°F.
10 - Remove from oven and let the casserole rest for 10 minutes before slicing into squares. Serve hot.
# Expert Tips:
01 -
- It solves the impossible choice between two beloved comfort foods by stacking them into one fork tender, cheese pulling masterpiece.
- The meatloaf base stays incredibly juicy because the mac and cheese layer on top locks in moisture while the edges get perfectly golden.
- Leftovers reheat beautifully, making it the kind of recipe that keeps giving for days.
02 -
- Drain any excess liquid from the meatloaf layer after the first bake because pooling fat will make the mac and cheese layer greasy instead of creamy.
- The cheese sauce should be slightly thicker than you think it needs because it thins out during baking as the pasta releases moisture.
03 -
- Wet your hands slightly before pressing the meat mixture into the pan because it prevents sticking and gives you a smoother, more even layer.
- Shred your own cheese from a block rather than using pre shredded bags because the anti caking coatings on bagged cheese prevent it from melting smoothly into sauce.