I remember a damp Monday evening when the oven warmed the house and my kids came home hungry from practice, and I coaxed dinner out of two classics mashed into one pan so everyone could have a slice of comfort which is how I started making Mac And Cheese Meatloaf Casserole when a weeknight needed to feel a little like Sunday evening.
Why You’ll Love It
This casserole is the kind of recipe that feeds a family and tucks leftovers into lunchboxes with no fuss, it combines the familiar creamy macaroni and cheese with the savory, sliceable comfort of meatloaf so picky eaters and hungry teens both get satisfied, and it is perfect for busy evenings, casual potlucks, or a slow weekend dinner where you want one dish to do all the work.
Serves 6
Prep Time: 25 minutes |
Cook Time: 55 minutes |
Total Time: 80 minutes
Ingredients
- 1.5 lb ground beef (85% lean)
- 8 oz elbow macaroni (dry)
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3/4 cup plain breadcrumbs, divided
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
- 1 tbsp olive oil for the pan
Instructions
- Preheat the oven to 375 F and grease a 9×13 inch casserole dish with olive oil.
- Cook the elbow macaroni in salted boiling water until just al dente, drain and set aside.
- While pasta cooks, melt butter in a saucepan over medium heat, add flour and whisk for 1 minute to form a roux, slowly whisk in milk and simmer until slightly thickened, then remove from heat and stir in 1 1/2 cups shredded cheddar until smooth to make the cheese sauce.
- In a large bowl combine ground beef, chopped onion, garlic, beaten eggs, 1/2 cup breadcrumbs, ketchup, Worcestershire, salt and pepper, mix gently until combined but do not overwork the meat.
- Reserve about 1 cup of the cheese sauce for topping, fold the remaining cheese sauce into the drained pasta until evenly coated.
- Spread half of the pasta mixture in the bottom of the prepared dish, press the meat mixture evenly over the pasta layer to form a loaf like layer, then top with the remaining pasta mixture to encase the meat.
- Spoon the reserved cheese sauce over the top, sprinkle with the remaining 1/2 cup shredded cheddar and the remaining 1/4 cup breadcrumbs for a crisp finish.
- Bake uncovered for 45 to 55 minutes until the top is golden and the meat is cooked through to 160 F, let rest 10 minutes before slicing, garnish with chopped parsley and serve warm.
Recipe Variations
- Turkey and Veg Swap: Use ground turkey and add 1 cup finely grated zucchini or carrot to the meat mixture for a lighter, more vegetable forward casserole.
- Smoky Bacon Cheddar: Stir 4 ounces chopped cooked bacon and 1 tsp smoked paprika into the cheese sauce for a smoky twist and use smoked cheddar.
- Spicy Tex Mex: Add 1 cup canned corn and 1/2 cup chopped roasted green chiles, swap cheddar for pepper jack, and mix a teaspoon of chili powder into the meat.
- Vegetarian Lentil Layer: Replace the ground beef with 2 cups cooked lentils mixed with breadcrumbs and egg replacer for a vegetarian friendly version that keeps the texture.
Make Ahead: You can assemble the casserole up to 24 hours ahead, cover tightly and keep in the refrigerator, then bake straight from cold, adding an extra 10 to 15 minutes to the bake time; alternatively freeze the unbaked assembled casserole for up to 2 months, thaw overnight in the fridge before baking and add 15 to 20 minutes to the bake time if still cold.
Frequently Asked Questions
Can I make this gluten free
Yes swap the elbow macaroni for a gluten free pasta and use gluten free breadcrumbs or crushed gluten free crackers, check all labels on pantry items.
How do I reheat leftovers so they stay creamy
Reheat individual portions in the oven at 325 F covered with foil until warmed through or microwave briefly then finish in the oven for a few minutes to restore texture.
Can I use leaner beef or a mix of meats
Yes you can use 90 10 beef or a blend of beef and pork, reduce added fats slightly if using very lean meat and watch for dryness by adding a tablespoon of olive oil or an extra egg.
Mac And Cheese Meatloaf Casserole
This casserole is the kind of recipe that feeds a family and tucks leftovers into lunchboxes with no fuss, it combines the familiar creamy macaroni and cheese with the savory, sliceable comfort of meatloaf so picky eaters and hungry teens both get satisfied, and it is perfect for busy evenings, casual potlucks, or a slow weekend dinner where you want one dish to do all the work.
Ingredients
- 1.5 lb ground beef (85% lean)
- 8 oz elbow macaroni (dry)
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese, divided
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3/4 cup plain breadcrumbs, divided
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
- 1 tbsp olive oil for the pan
Instructions
- Preheat the oven to 375 F and grease a 9×13 inch casserole dish with olive oil.
- Cook the elbow macaroni in salted boiling water until just al dente, drain and set aside.
- While pasta cooks, melt butter in a saucepan over medium heat, add flour and whisk for 1 minute to form a roux, slowly whisk in milk and simmer until slightly thickened, then remove from heat and stir in 1 1/2 cups shredded cheddar until smooth to make the cheese sauce.
- In a large bowl combine ground beef, chopped onion, garlic, beaten eggs, 1/2 cup breadcrumbs, ketchup, Worcestershire, salt and pepper, mix gently until combined but do not overwork the meat.
- Reserve about 1 cup of the cheese sauce for topping, fold the remaining cheese sauce into the drained pasta until evenly coated.
- Spread half of the pasta mixture in the bottom of the prepared dish, press the meat mixture evenly over the pasta layer to form a loaf like layer, then top with the remaining pasta mixture to encase the meat.
- Spoon the reserved cheese sauce over the top, sprinkle with the remaining 1/2 cup shredded cheddar and the remaining 1/4 cup breadcrumbs for a crisp finish.
- Bake uncovered for 45 to 55 minutes until the top is golden and the meat is cooked through to 160 F, let rest 10 minutes before slicing, garnish with chopped parsley and serve warm.
Conclusion
This Mac And Cheese Meatloaf Casserole is exactly the kind of comforting, multi purpose dish that makes busy evenings feel cozier and stretches to feed a crowd, it marries two favorite textures into one sliceable, spoonable pan meal and supports simple swaps to suit your family, so warm the oven, give the layers a gentle press, and trust that this recipe will reward you with golden tops, creamy middles, and a meal that brings people together.
