Name: Mac and Cheese Meatloaf Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 lbs ground beef (or ground turkey/chicken); 1 egg; 1/2 cup breadcrumbs; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup ketchup; 1 tbsp Worcestershire sauce; Salt and pepper, to taste; 8 oz elbow macaroni; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups milk; 2 cups shredded cheddar cheese; Salt and pepper, to taste; Optional: 1/2 tsp paprika or mustard powder; 1 cup extra shredded cheese (for topping); Optional: chopped parsley or green onions, for garnish

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Mac and Cheese Meatloaf Casserole is the ultimate comfort food mash-up—creamy, cheesy macaroni layered over a juicy, flavorful meatloaf base and baked together into one hearty dish. It’s rich, satisfying, and perfect when I want a filling dinner that everyone at the table will love. This recipe brings together two classic favorites in a way that’s both familiar and fun.

Why You’ll Love This Recipe

I love this casserole because it combines the best of both worlds: savory meatloaf and creamy mac and cheese in one pan. It’s easy to prep ahead, family-friendly, and makes amazing leftovers. The meat layer is packed with flavor, and the gooey cheese topping makes it completely irresistible. Whether I’m cooking for a cozy night in or feeding a crowd, this dish is always a hit. Mac and Cheese Meatloaf Casserole

Ingredients

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

For the meatloaf base:

Ground beef
Egg
Breadcrumbs
Onion, finely chopped
Garlic, minced
Ketchup
Worcestershire sauce
Salt and pepper

For the mac and cheese layer:

Elbow macaroni
Butter
All-purpose flour
Milk
Shredded cheddar cheese
Salt and pepper
Optional: paprika or mustard powder for added flavor

Topping:

Extra shredded cheese for melting on top
Chopped parsley or green onions for garnish (optional)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, I mix together all the meatloaf ingredients until well combined, then press the mixture evenly into the bottom of the dish.
I bake the meat layer for 20–25 minutes while I prepare the mac and cheese.
For the pasta, I cook the macaroni until just al dente and drain.
In a saucepan, I melt butter and whisk in flour to make a roux. I gradually add milk, whisking until smooth and thickened. Then I stir in shredded cheddar cheese until melted and creamy.
I combine the cooked pasta with the cheese sauce, seasoning it to taste.
Once the meatloaf is partially cooked, I carefully spread the mac and cheese on top, then sprinkle extra cheese over everything.
I return the casserole to the oven and bake for another 15–20 minutes, or until the top is golden and bubbly.
I let it rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 6–8 servings. It takes around 20 minutes to prep and 40–45 minutes to bake, so I have it ready in just over an hour.

Variations

I add diced jalapeños to the mac and cheese for extra flavor.
I swap ground turkey or chicken for a lighter version.
I use different cheeses like mozzarella, Monterey Jack, or a cheese blend.
I layer in some sautéed veggies like spinach or mushrooms for extra texture and nutrition.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm slices in the oven at 350°F until heated through, or microwave individual portions in short bursts, stirring the mac and cheese layer if needed. It also freezes well—just wrap tightly and thaw overnight before reheating. Mac and Cheese Meatloaf Casserole

FAQs

Can I make this ahead of time?

Yes, I assemble the casserole up to the baking step, cover it, and refrigerate it for up to a day. When ready to bake, I add 10–15 extra minutes to the cook time.

Can I use boxed mac and cheese?

Definitely. If I’m short on time, I use my favorite boxed mac and cheese and layer it on top of the baked meatloaf base.

What kind of ground meat works best?

I usually use ground beef, Ground turkey also works well.

How do I keep the mac and cheese from drying out?

I make sure the pasta is well coated in sauce, and I don’t overbake the casserole. A little extra cheese on top helps lock in moisture, too.

Can I add a sauce on top of the meatloaf?

Yes, I sometimes spread extra ketchup or a mix of ketchup and brown sugar on the meat before adding the mac and cheese for that classic meatloaf flavor.

Conclusion

Mac and Cheese Meatloaf Casserole is the perfect all-in-one dinner when I’m craving something warm, cheesy, and hearty. I love how easy it is to make and how it brings together two classic comfort dishes into one amazing meal. It’s filling, family-approved, and always leaves me wanting seconds.

Mac and Cheese Meatloaf Casserole

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6–8 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

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Description

Mac and Cheese Meatloaf Casserole is a hearty, all-in-one comfort food combining juicy meatloaf with creamy, cheesy macaroni. Baked together in one dish, it’s a cozy, crowd-pleasing meal perfect for family dinners or leftovers.

Ingredients

1 1/2 lbs ground beef (or ground turkey/chicken)
1 egg
1/2 cup breadcrumbs
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup ketchup
1 tbsp Worcestershire sauce
Salt and pepper, to taste
8 oz elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Optional: 1/2 tsp paprika or mustard powder
1 cup extra shredded cheese (for topping)
Optional: chopped parsley or green onions, for garnish

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, mix ground meat, egg, breadcrumbs, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper until well combined.
Press the mixture into the bottom of the baking dish and bake for 20–25 minutes.
While the meatloaf bakes, cook elbow macaroni until just al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, then slowly add milk, whisking constantly until thickened.
Stir in shredded cheddar cheese until melted and smooth. Add paprika or mustard powder if using. Season with salt and pepper.
Combine the cheese sauce with the drained macaroni and mix well.
Spread the mac and cheese evenly over the partially cooked meatloaf. Top with extra shredded cheese.
Return to the oven and bake for 15–20 more minutes, or until the top is golden and bubbly.
Let rest for 5–10 minutes before slicing. Garnish with parsley or green onions if desired, and serve warm.