Mac and Cheese Meatloaf Casserole (Print Page)
Creamy mac and cheese meets savory meatloaf in this hearty baked casserole with golden cheesy topping.
# What You 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
→ Mac 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 - Salt and pepper, to taste
→ Topping
20 - 1/2 cup shredded sharp cheddar cheese
21 - 1/4 cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick 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 incorporated, being careful not to overwork the meat.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform layer. Bake for 20 minutes until partially cooked through.
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, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the milk while whisking constantly. Continue cooking and whisking for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from heat. Stir in the shredded cheddar, grated Parmesan, dry mustard, paprika, salt, and pepper. Stir until all the cheese has melted and the sauce is smooth. Fold in the drained macaroni until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the partially baked meatloaf layer in the baking dish.
08 - In a small bowl, combine the shredded cheddar, panko breadcrumbs, and melted butter. Sprinkle the mixture evenly across the top of the casserole.
09 - Return the assembled casserole to the oven and bake for 30 to 35 minutes until the top 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 Tips:
01 -
- It solves the eternal dinner debate by combining two cravings into one pan, which means less cleanup and more satisfaction.
- The contrast between the savory, herb kissed meatloaf base and the creamy cheese sauce on top will make you wonder why you ever served them separately.
02 -
- Do not skip the partial bake for the meatloaf layer. If you assemble everything raw at once, the bottom will be greasy and the pasta will overcook before the meat is done.
- Taste the cheese sauce before assembling. If it tastes slightly too salty on its own, that is perfect, because the pasta and meat will mellow it considerably.
03 -
- Wet your hands slightly before pressing the meat mixture into the dish. It prevents sticking and helps you get an even layer without overworking the meat.
- Let the casserole rest the full 10 minutes before cutting. Patience here is the difference between a beautiful layered slice and a pile of delicious but messy ingredients.