Mac and Cheese Meatloaf (Printable)
A hearty baked dish combining seasoned beef and creamy cheese-covered pasta for ultimate comfort.
# What You’ll Need:
→ Meatloaf Layer
01 - 1 ½ 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
→ Mac 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the ground beef, finely chopped onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, forming a uniform layer. Bake for 20 minutes until partially cooked through.
04 - While the meatloaf base bakes, cook the elbow macaroni according to package instructions until just al dente. Drain well and set aside.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the milk while whisking constantly. Continue cooking and whisking for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir the shredded sharp cheddar, grated Parmesan, dry mustard, paprika, salt, and pepper into the sauce. Stir until the cheeses are fully melted and the sauce is smooth. Fold in the cooked macaroni and mix until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the partially baked meatloaf layer in the baking dish.
08 - In a small bowl, combine the shredded cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
09 - Return the casserole to the oven and bake for 30 to 35 minutes until the top is golden brown and bubbling and the meatloaf layer is fully cooked through.
10 - Remove from the oven and let the casserole rest for 10 minutes before slicing. Serve hot.
# Expert Advice:
01 -
- It solves the eternal dinner debate of choosing between comfort foods by stacking them on top of each other like a warm edible hug.
- The cheese sauce seeps down into the meatloaf as it bakes, creating a layer of flavor that neither dish could achieve on its own.
02 -
- The meatloaf layer will release juices as it pre bakes, and that is a good thing. Do not drain them off because the mac and cheese layer absorbs every drop and comes out creamier for it.
- I once rushed the cheese sauce and dumped all the milk in at once instead of whisking it in slowly. The sauce broke into clumps and I had to start over. Patience with the roux is everything.
03 -
- Shred your own cheese from a block rather than buying pre shredded bags. The anti caking powder on bagged cheese prevents it from melting smoothly and your sauce will be grainy instead of velvety.
- Let the casserole rest the full ten minutes before cutting into it. I know it is hard to wait when the whole kitchen smells incredible, but slicing too early means the layers slide apart and the cheese sauce runs everywhere.