Description
This Homemade Mac and Cheese Meatloaf Casserole brings together two classic comfort food favorites for a hearty and satisfying meal the whole family will love. A savory, tender meatloaf forms the base, while creamy baked macaroni and cheese adds a warm, cheesy topping that makes every bite cozy and delicious. Perfect for weeknight dinners, family gatherings, or when you want a nostalgic and filling dish that feeds a crowd.
Ingredients
For the Meatloaf Layer:
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2 pounds ground beef
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1 cup breadcrumbs
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2 large eggs
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1 small onion, finely diced
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1 cup shredded cheddar cheese
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1 tablespoon Worcestershire sauce
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 cup ketchup, plus more for topping
For the Mac and Cheese Layer:
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12 ounces elbow macaroni
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3 tablespoons butter
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3 tablespoons all-purpose flour
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3 cups milk
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3 cups shredded cheddar cheese
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1 teaspoon mustard powder or 1 teaspoon prepared mustard
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Optional Topping:
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1/2 cup shredded cheddar cheese
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
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In a large bowl, combine ground beef, breadcrumbs, eggs, onion, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and ketchup. Mix until just combined.
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Press the meatloaf mixture evenly into the prepared baking dish, creating a flat base layer.
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Spread a thin layer of ketchup on top of the meatloaf. Bake uncovered for 30 minutes.
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While the meatloaf bakes, cook macaroni according to package directions until al dente. Drain and set aside.
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In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
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Slowly add milk, whisking constantly until the sauce thickens.
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Stir in cheddar cheese, mustard, salt, and pepper until smooth and creamy.
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Mix the cooked pasta with the cheese sauce to fully coat the macaroni.
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Remove the meatloaf from the oven and spread the mac and cheese evenly over the top.
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Sprinkle additional cheese over the macaroni if desired.
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Return the casserole to the oven and bake for 20 to 25 minutes more, until bubbly and lightly golden.
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Let the casserole rest for 10 minutes before slicing and serving.
Notes
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For a lighter version, you can use lean ground beef or substitute ground turkey.
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Freshly shredded cheese melts best and creates the smoothest sauce.
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Add finely chopped carrots or bell peppers to the meatloaf mixture for added nutrition.
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Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
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Allowing the casserole to rest helps the layers hold together when sliced.
- Prep Time: 20 minutes
- Cook Time: 55 minutes