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Mac and Cheese Meatloaf Casserole
Flona

Mac and Cheese Meatloaf Casserole

A hearty comfort food casserole that layers savory meatloaf with creamy homemade mac and cheese, topped with melted cheddar. Perfect for family dinners and potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 90% lean recommended
  • 1/2 cup onion diced
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/4 cup milk for meatloaf
  • 1 teaspoon salt for meatloaf
  • 1/2 teaspoon pepper for meatloaf
  • 2 cups macaroni uncooked elbow pasta
  • 2 cups cheddar cheese shredded, divided
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk for cheese sauce
  • 1/2 teaspoon salt for cheese sauce
  • 1/4 teaspoon pepper for cheese sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dry mustard

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Cooking pot for pasta

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, combine ground beef, diced onion, breadcrumbs, egg, 1/4 cup milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with hands until just combined. Press mixture evenly into the bottom of prepared baking dish.
  3. Bake the meatloaf layer for 20 minutes. It will not be fully cooked yet.
  4. While meatloaf bakes, cook macaroni according to package directions until al dente. Drain well and set aside. Do not rinse.
  5. In a medium saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, stirring constantly.
  6. Gradually whisk in 2 cups milk, adding slowly to prevent lumps. Cook while whisking constantly until mixture thickens and coats the back of a spoon, about 5 minutes.
  7. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, and dry mustard. Add 1 1/2 cups shredded cheddar cheese and stir until completely melted and smooth.
  8. Add the cooked macaroni to the cheese sauce and stir until every piece is well coated.
  9. Remove meatloaf from oven. Spread the mac and cheese mixture evenly over the meatloaf layer. Sprinkle remaining 1/2 cup cheddar cheese on top.
  10. Return to oven and bake for an additional 25 minutes, or until cheese is melted and bubbly with golden spots forming around edges.
  11. Let casserole rest for 10 minutes before cutting into squares and serving. This helps it set for cleaner slices.

Notes

  • Use 90% lean ground beef to avoid excess grease.
  • Shred your own cheese from a block for smoother melting.
  • Do not overcook pasta, it continues cooking in the oven.
  • Let casserole rest 10 minutes before cutting for clean slices.
  • Store leftovers in airtight container for 3-5 days.
  • Freezes well for 2-3 months in airtight container.
  • Can be assembled 24 hours ahead and refrigerated before baking.
  • Add extra baking time if starting from cold.