Description
This Mac and Cheese Meatloaf Casserole combines two classic comfort foods into one hearty, satisfying dish. Featuring a flavorful meatloaf base layered with creamy macaroni and cheese topped with melted cheddar, it’s perfect for a family dinner or cozy meal that everyone will love.
Ingredients
Scale
Meatloaf
- 1 lb ground beef
- 1/2 cup diced onion
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
Macaroni
- 2 cups uncooked macaroni
Cheese Sauce
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf and casserole.
- Prepare meatloaf mixture: In a mixing bowl, combine ground beef, diced onion, breadcrumbs, egg, milk, salt, and pepper. Mix thoroughly until well combined, then press the mixture evenly into a greased baking dish to form the meatloaf layer.
- Bake meatloaf first: Place the meatloaf in the oven and bake for 20 minutes. This initial baking helps the meat start to set before adding the macaroni and cheese topping.
- Cook macaroni: While the meatloaf is baking, cook the macaroni according to package instructions until al dente. Drain the pasta well and set aside.
- Make cheese sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about one minute to form a roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens. Season with salt, pepper, paprika, and dry mustard.
- Add cheese: Remove the sauce from heat and stir in 1½ cups of shredded cheddar cheese until fully melted and smooth.
- Combine macaroni and cheese sauce: Mix the cooked macaroni into the cheese sauce until the pasta is evenly coated.
- Assemble casserole: Pour the macaroni and cheese mixture over the partially baked meatloaf layer in the baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Final baking: Return the casserole to the oven and bake for an additional 25 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Remove from oven and let it rest for a few minutes before serving to allow flavors to settle and make it easier to cut.
Notes
- Use freshly shredded cheddar cheese for better melting and flavor.
- You can substitute ground turkey or chicken for a lighter meatloaf option.
- For added flavor, sauté the onions before mixing them into the meatloaf.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
- If you prefer a thicker cheese sauce, reduce the milk slightly or increase the flour by 1 teaspoon.
