Mac And Cheese Meatloaf Casserole (Printable)
Hearty beef meatloaf layered with creamy cheddar macaroni, topped with crispy buttered breadcrumbs.
# What You'll Need:
→ Meatloaf Layer
01 - 1½ lbs ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh breadcrumbs
05 - 1 large egg
06 - ¼ cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Macaroni and Cheese Layer
11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - ⅔ cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - ½ tsp paprika
18 - ½ tsp dry mustard
19 - Salt and pepper, to taste
→ Topping
20 - ½ cup shredded cheddar cheese
21 - ¼ cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# Method:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a large bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform layer. Bake for 20 minutes until partially set.
04 - While the meatloaf bakes, cook elbow macaroni according to package instructions until just al dente. Drain thoroughly and set aside.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly pour in whole milk while whisking constantly. Continue cooking and stirring for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir shredded cheddar, grated Parmesan, dry mustard, paprika, salt, and pepper into the sauce. Stir until all cheese has melted and the sauce is smooth. Fold in the drained macaroni and mix until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the partially baked meatloaf layer, covering it completely to the edges.
08 - In a small bowl, combine shredded cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle this mixture evenly across the top of the casserole.
09 - Return the casserole to the oven and bake for 30 to 35 minutes until the topping is golden brown and the casserole is bubbling throughout.
10 - Remove from the oven and let rest for 10 minutes before slicing into portions. Serve hot.
# Insider Tips:
01 -
- It combines two ultimate comfort foods into one pan, which means less washing up and more reasons to smile at the dinner table.
- The cheese sauce soaks into the meatloaf layer as it bakes, creating this incredible, savory marriage that neither dish achieves on its own.
- You probably have most of the ingredients sitting in your kitchen right now, waiting for their moment.
02 -
- The meatloaf layer will release juices during its prebake, and you should drain most of them off before adding the mac and cheese layer or the final dish will be soupy.
- Do not skip the resting time after baking, those ten minutes let the cheese sauce set up so you get clean slices instead of a molten slide.
03 -
- Shred your own cheese from a block rather than buying pre shredded, the anti caking additives on bagged cheese will make your sauce grainy instead of smooth.
- Let the casserole sit uncovered for those ten minutes of resting time rather than tenting with foil, because trapping steam softens that beautiful crunchy topping you just worked to create.