Mac & Cheese Meatloaf Casserole

Mac & Cheese Meatloaf Casserole is the ultimate comfort food mash-up—two beloved classics baked into one hearty, cheesy, and crave-worthy dish. I love how it layers a juicy, flavorful meatloaf base with creamy, golden mac and cheese on top, then bakes into a bubbly, satisfying casserole that’s perfect for family dinners or potlucks. It’s nostalgic, filling, and guaranteed to be a hit.

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal in one pan—protein, carbs, and a whole lot of comfort. The meatloaf layer is juicy and seasoned just right, while the mac and cheese is creamy and rich with the perfect cheesy pull. It’s great for make-ahead meals, easy to reheat, and even better the next day. If I’m ever in the mood for something indulgent and homey, this casserole never lets me down.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatloaf layer:

• Ground beef
• Egg
• Bread crumbs
• Milk
• Onion (finely chopped)
• Garlic (minced)
• Worcestershire sauce
• Ketchup
• Salt
• Black pepper

For the mac and cheese layer:

• Elbow macaroni (or other short pasta)
• Butter
• All-purpose flour
• Milk
• Cheddar cheese (shredded)
• Mozzarella cheese (optional, for extra stretch)
• Salt
• Paprika or mustard powder (optional, for flavor)

Topping (optional):

• Extra shredded cheese
• Crushed crackers or breadcrumbs for crunch

Directions

1. Prepare the meatloaf base:
   I preheat the oven to 375°F (190°C) and lightly grease a casserole dish. In a bowl, I mix together ground beef, egg, bread crumbs, milk, onion, garlic, Worcestershire sauce, ketchup, salt, and pepper. I press this mixture evenly into the bottom of the dish to form a thick layer.
2. Bake the meatloaf:
   I bake the meatloaf base uncovered for 20–25 minutes to let it partially cook while I prep the mac and cheese.
3. Make the mac and cheese:
   While the meatloaf is baking, I cook the macaroni until just al dente. In a saucepan, I melt butter, whisk in flour to make a roux, and gradually add milk to create a smooth sauce. I stir in the cheese until melted and season it to taste.
4. Assemble the casserole:
   I remove the meatloaf from the oven and drain any excess grease. Then I spoon the mac and cheese evenly over the top. I sprinkle extra cheese or topping if I want a crunchy finish.
5. Bake again:
   I return the casserole to the oven and bake for another 20 minutes until the cheese is bubbly and golden. If needed, I broil it for 1–2 minutes at the end to brown the top.
6. Cool and serve:
   I let the casserole rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe serves about 6 people. It takes 20 minutes to prep, 40–45 minutes to bake in two stages, and about 1 hour total including resting time.

Variations

• I sometimes add chopped bell peppers or shredded carrots to the meatloaf for extra veggies.
• For a spicy twist, I stir jalapeños or hot sauce into the mac and cheese.
• I swap ground turkey or chicken for a lighter version.
• I’ve used different cheeses like pepper jack, gouda, or Monterey Jack for new flavor combos.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for single portions or warm it in the oven at 350°F (175°C) until heated through. It also freezes well—once cooled, I slice it into portions, wrap tightly, and freeze for up to 2 months. I reheat from frozen or thaw overnight before baking.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble the whole thing up to a day in advance and refrigerate it before the final bake. I add 5–10 minutes to the baking time if it’s cold from the fridge.

What’s the best cheese to use?

I like sharp cheddar for flavor and mozzarella for melt, but any combo of melty cheeses works—try Colby, Monterey Jack, or even Velveeta for ultra-creaminess.

How do I keep the meatloaf layer from drying out?

Partially baking it before adding the mac and cheese helps it hold together and stay juicy. I make sure not to overcook it in the second bake.

Can I add vegetables to the mac and cheese?

Definitely. I’ve mixed in peas, spinach, or broccoli florets for extra nutrition and color.

Do I need to use a specific type of pasta?

Any short pasta works—elbow macaroni is classic, but penne, rotini, or shells hold the cheese sauce just as well.

Conclusion

Mac & Cheese Meatloaf Casserole is everything I want in a comfort food dish—cheesy, meaty, hearty, and easy to love. I enjoy how it brings two classic favorites into one pan, making dinner feel special without much extra work. Whether I’m feeding a crowd or looking for leftovers that actually get better with time, this recipe is always a winner.

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