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Delicious Mac and Cheese Meatloaf Casserole

Indulge in the ultimate comfort food fusion with this Delicious Mac and Cheese Meatloaf Casserole. Savory homemade meatloaf is topped with creamy, cheesy macaroni and baked until bubbly and golden, creating a hearty and satisfying family meal.
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Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf Layer
  • 1.5 lbs ground beef 80/20 lean
  • 1/2 cup bread crumbs plain or panko
  • 1/4 cup milk whole milk preferred
  • 1 large egg beaten
  • 1/2 cup onion finely diced
  • 2 cloves garlic minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup ketchup for topping meatloaf
For the Mac and Cheese Layer
  • 2 cups elbow macaroni uncooked
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups milk whole milk preferred, warmed slightly
  • 1 tsp Dijon mustard optional, for flavor depth
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp garlic powder
  • 1/8 tsp nutmeg freshly grated, optional
  • 2 cups cheddar cheese shredded, sharp or medium
  • 1 cup Gruyere cheese shredded, or other good melting cheese like Colby Jack
For Topping (Optional)
  • 1/2 cup extra cheddar cheese shredded
  • 1/4 cup panko bread crumbs for crispy topping
  • 1 tbsp melted butter for tossing with panko

Equipment

  • Large Mixing Bowl
  • Large Pot
  • Medium saucepan
  • 9x13 inch baking dish
  • Whisk
  • Spatula
  • Cutting Board
  • Chef's Knife

Method
 

Prepare the Meatloaf Layer
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine ground beef, bread crumbs, milk, beaten egg, diced onion, minced garlic, Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined, being careful not to overmix.
  3. Press the meatloaf mixture evenly into the bottom of the prepared 9x13 inch baking dish, forming a flat layer. Spread the 1/4 cup ketchup evenly over the top of the meatloaf.
  4. Bake the meatloaf for 30 minutes in the preheated oven. This will allow it to firm up and render some fat before adding the mac and cheese.
Prepare the Mac and Cheese Layer
  1. While the meatloaf is baking, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
  2. In a medium saucepan, melt the 4 tbsp unsalted butter over medium heat. Whisk in the 4 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
  3. Gradually whisk in the warmed milk until smooth. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
  4. Remove the saucepan from the heat. Stir in the Dijon mustard (if using), 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and nutmeg (if using).
  5. Add the shredded cheddar cheese and Gruyere cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
  6. Add the cooked and drained macaroni to the cheese sauce and stir until all the pasta is evenly coated.
Assemble and Bake the Casserole
  1. Carefully remove the meatloaf from the oven after its initial 30-minute bake. Drain any excess fat from the baking dish.
  2. Spoon the prepared mac and cheese mixture evenly over the top of the meatloaf layer.
  3. If desired, sprinkle the extra 1/2 cup shredded cheddar cheese over the mac and cheese. For a crispy topping, toss the 1/4 cup panko bread crumbs with 1 tbsp melted butter and sprinkle over the cheese.
  4. Return the casserole to the oven and bake for another 40-45 minutes, or until the mac and cheese is bubbly, golden brown on top, and the meatloaf is cooked through (internal temperature of meatloaf should reach 160°F / 71°C).
  5. Remove from oven and let rest for 10 minutes before serving. This allows the casserole to set and makes for easier serving.

Notes

This casserole is a complete meal on its own, but you can serve it with a simple green salad or steamed vegetables. Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.