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Mac and Cheese Meatloaf Casserole

Mac and Cheese Meatloaf Casserole

The ultimate comfort food! Juicy cheese-stuffed meatloaf baked with creamy macaroni and cheese on top. Perfect for hearty family dinners and anyone who loves meatloaf and mac together.
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Prep Time 25 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Meatloaf Layer
  • 1.5 lb ground beef
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/3 cup milk
  • 1/2 small onion finely diced
  • 2 cloves garlic minced
  • 2 tbsp ketchup plus more for topping, optional
  • 1 tbsp Worcestershire sauce
  • 1 cup shredded cheddar or mozzarella for cheese-stuffed center
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Mac and Cheese Layer
  • 2 cups elbow macaroni uncooked
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 2 cups shredded cheddar or cheese blend
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp mustard powder optional
  • Extra cheese for topping optional

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13 casserole dish.
  2. Mix the meatloaf: In a bowl combine beef, egg, breadcrumbs, milk, onion, garlic, ketchup, Worcestershire, salt, pepper, and paprika. Mix gently until just combined.
  3. Layer and stuff: Press half the meat mixture into the dish. Sprinkle the shredded cheese on top, then cover with the remaining meat mixture. Smooth the surface.
  4. Bake meatloaf base for 20–25 minutes until it begins to set.
  5. Cook pasta while meatloaf bakes. Drain and set aside.
  6. Make cheese sauce: Melt butter in a saucepan. Whisk in flour and cook 1 minute. Slowly add milk, whisking until thickened. Stir in cheese, salt, pepper, and mustard powder.
  7. Combine pasta + sauce until coated.
  8. Assemble: Spread mac and cheese over the meatloaf layer. Add extra cheese on top if desired.
  9. Bake again for 20–25 minutes until bubbling and golden.
  10. Rest 10 minutes before slicing so the layers hold together.

Notes

For extra cheesy flavor, mix half cheddar and half mozzarella or Colby Jack.
Don’t overmix the meat — it makes meatloaf dense.
Keep pasta slightly undercooked (al dente) so it doesn’t go mushy while baking.
Great for freezing: cool completely, portion, and freeze up to 2 months.