Mac and Cheese Meatloaf Casserole (Printable version)
Combining meatloaf with creamy mac and cheese, this hearty baked casserole offers comfort food perfection in every bite.
# What you need:
→ Meatloaf Layer
01 - 1 ½ lbs ground beef (80/20)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh breadcrumbs
05 - 1 large egg
06 - ¼ cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp kosher salt
10 - ½ 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 - ⅔ cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - ½ tsp smoked paprika
18 - ½ tsp dry mustard powder
19 - Salt and pepper, to taste
→ Topping
20 - ½ cup shredded sharp cheddar cheese
21 - ¼ cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# How To:
01 - Preheat the 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, chopped onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
03 - Press the meatloaf mixture evenly into the bottom of the prepared baking dish, creating a uniform layer. Bake for 20 minutes. Remove from the oven and drain any excess fat.
04 - While the meatloaf bakes, cook the elbow macaroni according to package directions until just al dente. Drain well and set aside.
05 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the whole milk while whisking constantly. Continue cooking and whisking for 2 to 3 minutes until the sauce thickens slightly.
06 - Remove the sauce from heat and stir in the shredded cheddar, grated Parmesan, dry mustard, smoked paprika, salt, and pepper. Stir until all the cheese is melted and the sauce is smooth. Fold in the cooked macaroni until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the par-baked meatloaf layer, covering it completely to the edges of the dish.
08 - In a small bowl, combine the shredded cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle the mixture evenly over the top of the casserole.
09 - Return the assembled casserole to the oven and bake for 30 to 35 minutes, until the topping is golden brown and the casserole is bubbling throughout.
10 - Remove the casserole from the oven and let it rest for 10 minutes before slicing into portions. Serve hot.
# Expert Advice:
01 -
- It combines two ultimate comfort foods into one dish, which means zero arguments about what is for dinner.
- The cheesy sauce seeps down into the meatloaf layer while baking, creating this incredible blend of textures and flavors you cannot get from either dish alone.
- Leftovers reheat beautifully, making it just as good the next day for lunch.
02 -
- Do not skip parbaking the meatloaf layer, because raw meat juices will soak into your pasta and make everything greasy and sad.
- Undercook the macaroni by about one minute less than the package says, since it will cook further in the oven and mushy pasta ruins the whole texture.
03 -
- Let the cheese sauce cool for about five minutes before adding it to the pasta, because a slightly cooler sauce clings better and prevents the pasta from overcooking in the residual heat.
- Shred your own cheese from a block instead of buying pre shredded, since the anti caking agents on bagged cheese will make your sauce grainy instead of silky.