I love how this casserole combines familiar flavors in a fun, satisfying way. The meatloaf base is rich and seasoned just right, while the mac and cheese layer is ultra creamy and loaded with gooey cheddar. It’s easy to make ahead, totally kid-friendly, and endlessly customizable with veggies or different cheese blends. When I need a dish that guarantees clean plates and seconds, this is it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef
uncooked macaroni
shredded cheddar cheese
diced onion
breadcrumbs
large egg
milk (divided for meatloaf and cheese sauce)
butter
flour
salt
pepper
paprika
dry mustard
Directions
I start by preheating the oven to 350°F (175°C) and greasing a baking dish.
In a large bowl, I mix together the ground beef, diced onion, breadcrumbs, egg, 1/4 cup of milk, salt, and pepper until well combined. Then I press this mixture evenly into the bottom of the baking dish to form the meatloaf layer.
I bake the meatloaf for 20 minutes while I prep the macaroni and cheese.
I cook the macaroni according to the package directions, drain it, and set it aside.
To make the cheese sauce, I melt butter in a saucepan over medium heat, stir in the flour, and cook it for about a minute to form a roux.
I gradually whisk in the remaining 2 cups of milk, then season it with salt, pepper, paprika, and dry mustard. Once it thickens, I stir in shredded cheddar cheese until it melts into a smooth sauce.
I combine the cooked macaroni with the cheese sauce, pour it over the partially baked meatloaf, and top it with some extra cheese.
I return the dish to the oven and bake for another 25 minutes, or until it’s hot and bubbly on top.
Servings and Timing
This recipe serves approximately 6 people. Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Variations
Add veggies: I sometimes mix in sautéed bell peppers, mushrooms, or spinach to the mac and cheese layer for extra nutrients.
Spice it up: A dash of cayenne or diced jalapeños adds heat to balance the richness.
Try other cheeses: I’ve used Monterey Jack, mozzarella, or even pepper jack for different flavors.
Make it gluten-free: I swap in gluten-free pasta and breadcrumbs with great results.
Add a crunchy topping: A sprinkle of breadcrumbs or crushed crackers on top before the final bake gives it a crispy finish.
Storage/Reheating
Leftovers store well in the fridge for up to 3 days. I keep them in an airtight container and reheat individual portions in the microwave or warm larger servings in the oven at 325°F until heated through. A splash of milk over the mac and cheese helps bring back its creamy texture if it dries out.
FAQs
Can I make this casserole ahead of time?
Yes! I often prep the meatloaf and mac and cheese layers ahead of time, assemble the casserole, and refrigerate it. When I’m ready to bake, I just add 5–10 minutes to the cooking time if it’s cold from the fridge.
Can I freeze this dish?
Definitely. I freeze the fully baked casserole, wrapped well in foil. To reheat, I thaw it overnight and warm it in a 350°F oven until bubbly.
What pasta shape works best?
I like elbow macaroni for the classic texture, but shells or cavatappi also hold the cheese sauce well and make a great alternative.
How do I know when the meatloaf is fully cooked?
I use a meat thermometer to check the internal temperature—it should read at least 160°F for ground beef. The juices should also run clear.
Can I use ground turkey instead of beef?
Yes, I’ve swapped in ground turkey and it still turns out great. I just add a bit more seasoning to boost the flavor.
Conclusion
Mac and Cheese Meatloaf Casserole is pure comfort in every bite. With layers of seasoned meatloaf and creamy macaroni all baked together, it’s the kind of dinner that makes everyone at the table happy. It’s easy to make, totally satisfying, and flexible enough to make your own—exactly how comfort food should be.
