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Mac and cheese meatloaf casserole slice with gooey melted cheddar, creamy elbow macaroni, and a browned meatloaf-style top, garnished with parsley.

Mac and Cheese Meatloaf Casserole

Mac and cheese meatloaf casserole is the ultimate comfort-food mashup with seasoned beef and creamy homemade mac baked under a golden cheese topping.
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8 slice
Calories: 650kcal
Author: Hannah Cooking
Cost: $20

Equipment

  • 1 Large skillet (For browning beef + sautéing onion/garlic)
  • 1 Large pot (For pasta + cheese sauce)
  • 1 Whisk (Smooth roux and sauce)
  • 1 Colander (Drain pasta)
  • 1 9x13 baking dish (Casserole pan)
  • 1 Aluminum foil (Cover while baking)
  • 1 set Measuring cups/spoons (Accurate measuring)

Ingredients

Meatloaf Component

  • 2 lb Ground beef - 80/20 recommended
  • 1 cup Bread crumbs - Plain or Italian
  • 1 large Egg - Binder
  • ½ cup Milk - For moisture
  • 1 small Onion - Diced
  • 2 cloves Garlic - Minced
  • 2 tablespoon Ketchup - Flavor + moisture
  • 1 tablespoon Worcestershire sauce - Umami
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • ½ teaspoon Dried oregano

Mac and Cheese

  • 1 lb Elbow macaroni - Cook al dente
  • 4 tablespoon Butter
  • ¼ cup All-purpose flour - Roux
  • 3 cups Whole milk - For sauce
  • 3 cups Cheddar cheese - Shredded
  • 1 cup Mozzarella cheese - Shredded
  • 1 teaspoon Salt
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Black pepper

Topping

  • 1 cup Cheddar cheese - Shredded
  • Crispy fried onions - Optional crunch topping
  • Bread crumbs - Optional extra crunch

Instructions 

  • Cook ground beef in a skillet over medium-high heat until no longer pink; drain excess grease.
  • Add diced onion and minced garlic; cook 3–4 minutes until softened.
  • Stir in breadcrumbs, egg, milk, ketchup, Worcestershire, salt, pepper, and oregano; cook 5 minutes, then set aside.
  • Cook macaroni in salted water 2 minutes under package time; drain and reserve 1 cup pasta water.
  • Melt butter in a pot; whisk in flour and cook 1 minute.
  • Slowly whisk in milk; cook 4–6 minutes until thickened.
  • Remove from heat; stir in cheddar + mozzarella until smooth; season with salt, garlic powder, pepper.
  • Add macaroni to sauce and stir until creamy; loosen with a splash of pasta water if needed.
  • Grease a 9x13 dish; spread half the beef on bottom, add all mac and cheese, top with remaining beef.
  • Sprinkle 1 cup cheddar over the top (add crispy onions/breadcrumbs if using).
  • Cover with foil; bake at 350°F for 30 minutes, uncover and bake 15 minutes until bubbly and golden.
  • Rest 10 minutes before slicing to help it set.

Notes

Make it ahead and reheat later—it holds up great! Add hot sauce or chili flakes to the beef mixture for a little kick.

Nutrition

Serving: 1slice | Calories: 650kcal (33%) | Carbohydrates: 45g (15%) | Protein: 35g (70%) | Fat: 36g (55%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 165mg (55%) | Sodium: 980mg (43%) | Potassium: 520mg (15%) | Fiber: 2g (8%) | Sugar: 7g (8%) | Vitamin A: 750IU (15%) | Vitamin C: 3mg (4%) | Calcium: 420mg (42%) | Iron: 4mg (22%)