Growing up in a house where weeknight dinners meant more than just filling our bellies, recipes like this mac and cheese meatloaf casserole weren’t just meals—they were part of our family story. My mother had a knack for turning even the simplest ingredients into something that felt special, and this dish is a direct reflection of that.
Picture this: a cozy winter evening, snow gently falling outside, and the scent of ground beef browning with onions wafting through the house. There’d be laughter echoing from the kitchen table and warm casserole dishes placed in the center like edible centerpieces. This recipe was always met with the same joy every time it was served. It’s a nostalgic blend of two American comfort classics, lovingly layered into one heartwarming casserole.
The bottom is a tender, flavor-packed meatloaf base that cradles a creamy, golden macaroni and cheese topping. Every bite is a contrast of textures and flavors—the rich, savory meat giving way to silky, cheesy pasta. This recipe isn’t just about the food. It’s about the comfort, the gathering, and the joy of sharing something homemade.
The origins of meatloaf date back to thrifty kitchens across Europe, but in America, it became a staple in the 1950s and never looked back. Mac and cheese, meanwhile, has its roots in both English cooking and Southern traditions, and its transformation into the baked version we love today made it a holiday and Sunday dinner staple.
Merging these two time-tested recipes creates a new classic that’s rooted in tradition but feels modern and exciting. Whether you’re cooking for your family, hosting a gathering, or just craving the kind of meal that makes everything feel okay, this casserole will always deliver.
Why You’ll Love This Recipe
- Two Classics in One: Meatloaf meets mac and cheese in a single, layered dish that delivers the best of both worlds.
- Family Favorite: Kids adore the cheesy top, adults appreciate the hearty base, and everyone goes back for seconds.
- Budget-Friendly: Uses pantry staples and stretches easily to feed a crowd.
- Make-Ahead Friendly: Can be prepped ahead for busy weeknights or frozen for future comfort.
A Warm, Cheesy Hug from the Oven: Mac and Cheese Meatloaf Casserole
- Yield: Serves 6–8 1x
Description
Growing up in a house where weeknight dinners meant more than just filling our bellies, recipes like this mac and cheese meatloaf casserole weren’t just meals—they were part of our family story. My mother had a knack for turning even the simplest ingredients into something that felt special, and this dish is a direct reflection of that.
Picture this: a cozy winter evening, snow gently falling outside, and the scent of ground beef browning with onions wafting through the house. There’d be laughter echoing from the kitchen table and warm casserole dishes placed in the center like edible centerpieces. This recipe was always met with the same joy every time it was served. It’s a nostalgic blend of two American comfort classics, lovingly layered into one heartwarming casserole.
The bottom is a tender, flavor-packed meatloaf base that cradles a creamy, golden macaroni and cheese topping. Every bite is a contrast of textures and flavors—the rich, savory meat giving way to silky, cheesy pasta. This recipe isn’t just about the food. It’s about the comfort, the gathering, and the joy of sharing something homemade.
The origins of meatloaf date back to thrifty kitchens across Europe, but in America, it became a staple in the 1950s and never looked back. Mac and cheese, meanwhile, has its roots in both English cooking and Southern traditions, and its transformation into the baked version we love today made it a holiday and Sunday dinner staple.
Merging these two time-tested recipes creates a new classic that’s rooted in tradition but feels modern and exciting. Whether you’re cooking for your family, hosting a gathering, or just craving the kind of meal that makes everything feel okay, this casserole will always deliver.
Ingredients
- 1½ lb ground beef
- ½ cup plain breadcrumbs
- ½ cup milk
- ¼ cup ketchup
- 1 egg, beaten
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- For the Mac and Cheese Layer
- 2 cups uncooked elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (preferably whole or 2%)
- 2 cups shredded cheddar cheese
- ½ tsp mustard powder (optional for depth of flavor)
- Salt and pepper, to taste
- 1 cup shredded mozzarella (for topping)
- ¼ cup breadcrumbs + 2 tbsp butter (optional for crispy topping)
Instructions
-
Prepare the Oven and Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a deep casserole dish to prevent sticking. -
Create the Meatloaf Layer
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, ketchup, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Use your hands or a large spoon to gently mix until just combined. Don’t overwork the meat—this keeps it tender. -
Press and Par-Bake
Transfer the meat mixture to the prepared dish and press it into an even, compact layer. Bake uncovered for 15–20 minutes. This helps it start to cook without drying out later. -
Boil the Pasta
While the meatloaf bakes, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente—about 7–8 minutes. Drain and set aside. -
Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Add flour and stir continuously to form a smooth roux, cooking for 1–2 minutes until golden. Slowly whisk in the milk, and cook, stirring constantly, until thickened (about 4–5 minutes). Turn off the heat and stir in cheddar cheese, mustard powder, salt, and pepper until smooth. -
Combine Pasta and Sauce
Stir the drained pasta into the cheese sauce, ensuring every piece is coated with the silky, rich sauce. -
Layer and Top
Carefully spread the mac and cheese evenly over the par-baked meatloaf. Sprinkle the top with shredded mozzarella. For a crispy topping, melt 2 tbsp of butter and mix it with ¼ cup of breadcrumbs, then scatter this over the top. -
Bake Again
Return the dish to the oven and bake for another 20–25 minutes, or until the cheese is bubbling and the top is golden. Let it rest for 5–10 minutes before slicing.
Notes
-
Make it lighter with ground turkey or lamb.
-
Add a veggie layer between the meatloaf and mac (spinach, broccoli, or roasted bell peppers work beautifully).
-
Double the cheese sauce if you like it extra gooey.
Nutrition
- Calories: 600 kcal
INGREDIENTS YOU’LL NEED
- 1½ lb ground beef
- ½ cup plain breadcrumbs
- ½ cup milk
- ¼ cup ketchup
- 1 egg, beaten
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
For the Mac and Cheese Layer
- 2 cups uncooked elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (preferably whole or 2%)
- 2 cups shredded cheddar cheese
- ½ tsp mustard powder (optional for depth of flavor)
- Salt and pepper, to taste
- 1 cup shredded mozzarella (for topping)
- ¼ cup breadcrumbs + 2 tbsp butter (optional for crispy topping)
HOW TO MAKE MAC AND CHEESE MEATLOAF CASSEROLE
Step-by-Step Instructions
- Prepare the Oven and Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a deep casserole dish to prevent sticking. - Create the Meatloaf Layer
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, ketchup, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Use your hands or a large spoon to gently mix until just combined. Don’t overwork the meat—this keeps it tender. - Press and Par-Bake
Transfer the meat mixture to the prepared dish and press it into an even, compact layer. Bake uncovered for 15–20 minutes. This helps it start to cook without drying out later. - Boil the Pasta
While the meatloaf bakes, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente—about 7–8 minutes. Drain and set aside.
- Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Add flour and stir continuously to form a smooth roux, cooking for 1–2 minutes until golden. Slowly whisk in the milk, and cook, stirring constantly, until thickened (about 4–5 minutes). Turn off the heat and stir in cheddar cheese, mustard powder, salt, and pepper until smooth. - Combine Pasta and Sauce
Stir the drained pasta into the cheese sauce, ensuring every piece is coated with the silky, rich sauce. - Layer and Top
Carefully spread the mac and cheese evenly over the par-baked meatloaf. Sprinkle the top with shredded mozzarella. For a crispy topping, melt 2 tbsp of butter and mix it with ¼ cup of breadcrumbs, then scatter this over the top. - Bake Again
Return the dish to the oven and bake for another 20–25 minutes, or until the cheese is bubbling and the top is golden. Let it rest for 5–10 minutes before slicing.
HELPFUL TIPS
- Mix gently to keep your meatloaf moist.
- Shred your own cheese for the creamiest mac and cheese—pre-shredded often includes anti-caking agents.
- Resting is key: Allowing it to sit after baking helps everything set nicely and makes serving cleaner.
DETAILS
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6–8
- Category: Main Course
- Method: Baked Casserole
- Cuisine: American
- Diet: Adaptable
NOTES
- Make it lighter with ground turkey or lamb.
- Add a veggie layer between the meatloaf and mac (spinach, broccoli, or roasted bell peppers work beautifully).
- Double the cheese sauce if you like it extra gooey.
NUTRITIONAL INFORMATION (Per Serving)
- Calories: ~600 kcal
- Protein: ~30 g
- Fat: ~35 g
- Carbohydrates: ~45 g
- Fiber: 2 g
- Sugar: 4 g
FREQUENTLY ASKED QUESTIONS
Can I use a different cheese?
Absolutely! Try Gruyère, Monterey Jack, or a blend for added complexity.
Can I make this in individual portions?
Yes, use ramekins or muffin tins for mini versions—perfect for kids or portion control.
How do I keep leftovers fresh?
Store in the fridge up to 3 days, or freeze individual slices for grab-and-go comfort meals.
STORAGE INSTRUCTIONS
Cool completely before covering and refrigerating for up to 3 days. For freezing, wrap portions in foil and place in a freezer-safe container. Reheat in the oven or microwave until hot throughout.
Related Recipes
If this recipe warmed your heart, try these too:
- A Cozy Tale Behind Spicy Cajun Honey Butter Chicken Pasta
- Taco Lasagna
- Chili Cheese Fries: A Comfort Food Classic With a Story in Every Bite
Conclusion
This mac and cheese meatloaf casserole is everything comfort food should be—hearty, cheesy, nostalgic, and easy to love. Whether it’s a cold night in or a potluck with friends, this dish brings people together. One bite, and you’ll see why it has a permanent place in my recipe box. I hope it becomes a go-to in your home too.