Mac and Cheese Meatloaf Casserole

A comforting mash‑up of creamy mac and cheese and hearty meatloaf layered into a decadent casserole. I crafted this recipe for when I want that cozy meatloaf flavor but also crave ooey‑gooey cheese and tender pasta—all baked together into one satisfying dish.

Why You’ll Love This Recipe

I love this casserole because it takes two comfort‑food classics—meatloaf and mac and cheese—and harmonizes them in a single pan. It’s creamy, flavorful, and easy to serve to family or guests. Plus, I can prep it ahead, bake it, and enjoy minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a beef‑pork blend)

• Onion (finely chopped)

• Garlic (minced)

• Egg

• Breadcrumbs or crushed crackers

• Ketchup

• Worcestershire sauce

• Salt and pepper

• Elbow macaroni

• Butter

• All‑purpose flour

• Milk

• Sharp cheddar cheese (shredded)

• Optional: smoked paprika, mustard powder, hot sauce

Directions

1. Preheat oven to 350 °F (175 °C).

2. Cook elbow macaroni until just al dente. Drain and set aside.

3. Melt butter in a saucepan over medium heat. Stir in flour to form a roux, cook for a minute.

4. Gradually whisk in milk until smooth and thickened.

5. Remove from heat, stir in most of the shredded cheddar until melted. Season with salt and pepper.

6. In a bowl, combine ground meat, chopped onion, garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, salt, pepper, and optional spices. Mix until just combined.

7. Spread half of the mac and cheese mixture evenly in a lightly greased 9×13″ casserole dish.

8. Shape the meatloaf mixture into an even layer over the pasta.

9. Top the meatloaf layer with the remaining mac and cheese. Sprinkle extra cheddar on top.

10. Bake for about 30–35 minutes, or until the meat is cooked through (160 °F / 71 °C) and cheese is golden‑bubbly.

11. Let it rest 5 minutes before slicing and serving.

Servings and timing

This casserole yields 6–8 servings.
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes

Variations

• Turkey or chicken meatloaf: I use ground turkey or chicken for a lighter version.

• Spicy twist: I stir in diced jalapeños or swirl in hot sauce to the cheese sauce.

• Veggie boost: I add chopped spinach, mushrooms, or bell peppers to the pasta or meat layer.

• BBQ flavor: I swap ketchup with barbecue sauce and sprinkle crispy onions on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I portion slices into a microwave‑safe dish and warm for about a minute, or I bake at 325 °F (165 °C) for 15–20 minutes until heated through. Freezing is possible: I wrap portions tightly and freeze for up to 2 months, then thaw overnight before reheating.

FAQs

How do I know when the meatloaf layer is fully cooked?

I check that the internal temperature reaches 160 °F (71 °C) with a meat thermometer, or ensure there’s no pink inside.

Can I make it vegetarian?

Absolutely—I swap the meat layer with lentils, plant‑based meat crumbles, or a mixture of beans and veggies seasoned like meatloaf.

Is it okay to use pre‑made mac and cheese?

Yes—I can use a boxed mac and cheese to speed things up. I just spoon it into the casserole and layer as usual.

Can I prepare it ahead and bake later?

Yes—I assemble the casserole, cover it, and refrigerate up to 12 hours before baking. I then bake it straight from chilled, adding a few extra minutes.

What sides go well with this casserole?

I serve it with a crisp green salad, steamed broccoli, roasted carrots, or garlic bread to balance the richness.

Conclusion

I find the Mac and Cheese Meatloaf Casserole deeply satisfying—rich, cheesy comfort with savory meatloaf nestled inside. It’s simple, crowd‑pleasing, and perfect for feeding a group or meal‑prepping for the week ahead. I hope it becomes a go‑to comfort dish in my kitchen.