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mac and cheese meatloaf casserole recipe Side view of Ultimate Mac and Cheese Meatloaf Casserole, golden-brown and bubbly, served on a cream plate

Ultimate Mac and Cheese Meatloaf Casserole

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Indulge in the ultimate comfort food fusion! This casserole brings together savory, juicy beef meatloaf, rich and creamy homemade mac and cheese, all baked together under a golden, bubbly cheese crust. It’s a hearty, satisfying dish perfect for family dinners or cozy gatherings.

  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • For the Meatloaf:
  • 1.5 lbs lean ground beef
  • 1/2 cup breadcrumbs (panko or plain)
  • 1/4 cup milk
  • 1 large egg, beaten
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons ketchup (for topping)
  • For the Mac and Cheese:
  • 8 oz elbow macaroni or small pasta shape
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground mustard (optional, for flavor boost)
  • 1/8 teaspoon cayenne pepper (optional, for subtle heat)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese (or another melting cheese like Colby)
  • For Assembly:
  • 1/2 cup extra shredded cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the Meatloaf Mixture: In a large bowl, combine the lean ground beef, breadcrumbs, milk, beaten egg, chopped onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overmix, which can make the meatloaf tough.
  3. Form the Meatloaf: Press the meatloaf mixture evenly into the bottom of the prepared 9×13 inch baking dish. Spread 2 tablespoons of ketchup over the top of the meatloaf layer.
  4. Par-bake the Meatloaf: Bake the meatloaf layer in the preheated oven for 20 minutes while you prepare the mac and cheese.
  5. Cook the Macaroni: While the meatloaf bakes, cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  6. Make the Cheese Sauce: In a large saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  7. Add Milk and Seasonings: Gradually whisk in the warmed milk, a little at a time, until smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Stir in the salt, black pepper, ground mustard (if using), and cayenne pepper (if using).
  8. Melt the Cheese: Remove the saucepan from the heat. Add the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
  9. Combine Macaroni and Cheese Sauce: Add the cooked and drained macaroni to the cheese sauce and stir until all the pasta is evenly coated.
  10. Assemble the Casserole: Carefully remove the par-baked meatloaf from the oven. Evenly spoon the prepared mac and cheese mixture over the top of the meatloaf layer. Sprinkle the remaining 1/2 cup of shredded cheese over the mac and cheese.
  11. Final Bake: Return the casserole to the oven and bake for another 30-35 minutes, or until the mac and cheese is bubbly and the cheese topping is golden brown and melted. If the topping is browning too quickly, you can loosely tent it with foil.
  12. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to serve. Garnish with fresh parsley if desired.

Notes

For an extra flavor boost, try adding a pinch of smoked paprika to your cheese sauce. You can prepare the meatloaf mixture ahead of time and store it covered in the fridge for up to 24 hours. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. This casserole pairs wonderfully with a simple green salad or steamed vegetables to balance the richness.

  • Author: Cook Reel
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of casserole
  • Calories: 580
  • Sugar: 7g
  • Sodium: 750mg
  • Fat: 35g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 1g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 120mg

Find it online: https://cookreel.com/mac-and-cheese-meatloaf-casserole-recipe/

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