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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.
Hannah Cooking

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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Prep Time 25 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slice
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

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

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

Method
 

  1. Cook ground beef in a skillet over medium-high heat until no longer pink; drain excess grease.
  2. Add diced onion and minced garlic; cook 3–4 minutes until softened.
  3. Stir in breadcrumbs, egg, milk, ketchup, Worcestershire, salt, pepper, and oregano; cook 5 minutes, then set aside.
  4. Cook macaroni in salted water 2 minutes under package time; drain and reserve 1 cup pasta water.
  5. Melt butter in a pot; whisk in flour and cook 1 minute.
  6. Slowly whisk in milk; cook 4–6 minutes until thickened.
  7. Remove from heat; stir in cheddar + mozzarella until smooth; season with salt, garlic powder, pepper.
  8. Add macaroni to sauce and stir until creamy; loosen with a splash of pasta water if needed.
  9. Grease a 9x13 dish; spread half the beef on bottom, add all mac and cheese, top with remaining beef.
  10. Sprinkle 1 cup cheddar over the top (add crispy onions/breadcrumbs if using).
  11. Cover with foil; bake at 350°F for 30 minutes, uncover and bake 15 minutes until bubbly and golden.
  12. 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.