Mac And Cheese Meatloaf Casserole (Printable)
Classic meatloaf meets creamy mac and cheese in this hearty baked casserole with crispy cheesy topping.
# What You’ll Need:
→ Meatloaf Layer
01 - 1 1/2 lbs ground beef (80/20)
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup fresh breadcrumbs
05 - 1 large egg
06 - 1/4 cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp kosher salt
10 - 1/2 tsp freshly ground black pepper
→ Macaroni and Cheese Layer
11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - 2/3 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - 1/2 tsp smoked paprika
18 - 1/2 tsp dry mustard powder
19 - Kosher salt and black pepper, to taste
→ Topping
20 - 1/2 cup shredded sharp cheddar cheese
21 - 1/4 cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# Steps:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - In a large mixing bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined — avoid overworking the meat to keep it tender.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform flat layer. Bake for 20 minutes to partially cook the meatloaf base.
04 - While the meatloaf layer bakes, cook the elbow macaroni according to package directions until just al dente. Drain well and set aside.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the whole milk while whisking constantly and cook for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir the cheddar cheese, Parmesan cheese, dry mustard, paprika, salt, and pepper into the sauce. Continue stirring until the cheeses are fully melted and the sauce is smooth. Fold in the cooked macaroni and mix until evenly coated.
07 - Remove the par-baked meatloaf layer from the oven and drain any excess grease. Spread the macaroni and cheese mixture evenly over the meatloaf base.
08 - In a small bowl, combine the shredded cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle the mixture evenly across the top of the casserole.
09 - Return the casserole to the oven and bake for 30 to 35 minutes until the topping is golden brown and the edges are bubbling.
10 - Remove from the oven and let the casserole rest for 10 minutes before slicing into portions. Serve hot.
# Expert Advice:
01 -
- It combines two ultimate comfort foods into one pan, which means you never have to choose between meatloaf and mac and cheese again.
- The contrast between the savory, herby beef layer and the creamy, cheesy pasta on top is genuinely addictive and will have people asking for seconds before they finish their first plate.
02 -
- Do not skip parbaking the meatloaf layer first, because putting everything in raw at once leaves you with either undercooked beef or overcooked pasta.
- Drain any excess grease from the meatloaf layer before adding the mac and cheese on top, or the whole dish will become greasy and the cheese sauce will slide right off.
03 -
- Use a gentle hand when mixing the meatloaf ingredients and stop as soon as everything is combined, because tough meatloaf comes from aggressive mixing every single time.
- Shred your own cheese from a block rather than using pre shredded bags, since the anti caking powder on store bought shredded cheese prevents it from melting smoothly.