Mac and Cheese Meatloaf Casserole Easy for Dinner

Created on February 5th, 2026 at 10:09 am

A Comfort-Focused Casserole That Combines Two Classic Dinners into One

Mac and cheese meatloaf casserole is designed for nights when dinner needs to be filling, familiar, and easy to serve. This recipe brings together two comfort staples baked into a single layered dish: a savory ground meatloaf base and a creamy macaroni and cheese topping. Instead of preparing separate components at the table, everything is cooked together so each slice delivers both textures and flavors in one portion.
This casserole approach is especially practical for dinner because it simplifies timing and cleanup. The meatloaf layer provides structure and protein, while the mac and cheese layer adds richness and softness. When baked together, the layers hold their shape well, making the dish easy to portion and serve without falling apart.
The recipe is written to be reliable rather than flashy. The flavors are familiar and balanced, with seasoning that supports both layers without overpowering either. This makes the dish appealing to a wide range of tastes and suitable for family dinners where consistency matters.

Why This Mac and Cheese Meatloaf Casserole Works

Combining meatloaf and mac and cheese into a casserole works because each element supports the other. The meatloaf base absorbs moisture from the macaroni layer, staying tender instead of dry. At the same time, the meatloaf gives the casserole enough firmness so the mac and cheese does not collapse when sliced.
This balance is what makes the dish practical for dinner. It can be served hot from the oven, reheated later, or packed as leftovers without losing its structure. The casserole format also allows flavors to meld during baking, creating a cohesive result instead of two separate dishes stacked together.

Flavor and Texture Expectations

The meatloaf layer should be savory and tender, with a lightly seasoned beef flavor that complements the cheese above it. Breadcrumbs and milk create a soft interior, while baking ensures even cooking without excess grease.
The mac and cheese layer should be creamy and smooth, not dry. The cheese sauce is designed to coat the pasta evenly so every bite feels rich but not heavy. When baked, the top becomes lightly set while the inside stays creamy, creating contrast without turning stiff.

Time Breakdown

Prep time: 30 minutes
Cook time: 40 minutes
Total time: About 1 hour 10 minutes

Ingredients

Meatloaf Layer

1. 1 1/2 pounds ground beef
2. 3/4 cup breadcrumbs
3. 1/2 cup milk
4. 2 large eggs
5. 1/2 cup finely chopped onion
6. 2 cloves garlic, minced
7. 1 teaspoon salt
8. 1/2 teaspoon black pepper
9. 1 teaspoon Italian seasoning
10. 2 tablespoons ketchup
    Mac and Cheese Layer
11. 8 ounces elbow macaroni
12. 2 tablespoons butter
13. 2 tablespoons all-purpose flour
14. 2 cups milk
15. 2 cups shredded cheddar cheese
16. 1/2 cup shredded mozzarella cheese
17. 1/2 teaspoon salt
18. 1/4 teaspoon black pepper
    Optional Topping
19. 1/3 cup shredded cheddar cheese
20. 2 tablespoons breadcrumbs

Kitchen Tools

• Large mixing bowl
• Measuring cups and spoons
• Large pot
• Colander
• Saucepan
• Whisk
• 9×13-inch baking dish
• Spoon or spatula

Step-by-Step Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure clean slices.
2. In a large bowl, combine breadcrumbs and milk and let sit for 1 to 2 minutes until softened. This helps keep the meatloaf tender.
3. Add ground beef, eggs, chopped onion, minced garlic, salt, black pepper, Italian seasoning, and ketchup. Mix gently just until combined, avoiding overmixing.
4. Press the meatloaf mixture evenly into the bottom of the prepared baking dish, smoothing the surface so it bakes evenly.
5. Bring a large pot of salted water to a boil. Cook the macaroni until just al dente according to package instructions, then drain and set aside.
6. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute until smooth and lightly bubbling.
7. Gradually whisk in milk, stirring constantly to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon.
8. Reduce heat to low and stir in shredded cheddar and mozzarella until fully melted and smooth. Season with salt and black pepper.
9. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
10. Spoon the mac and cheese evenly over the meatloaf layer, spreading gently so the layers remain distinct.
11. If using the topping, sprinkle shredded cheese and breadcrumbs evenly over the top.
12. Bake uncovered for 40 minutes, or until the meatloaf is cooked through and the top is lightly golden.
13. Remove from the oven and let rest for 10 minutes before slicing so the casserole sets properly.

Serving Suggestions

Serve this casserole with a simple green salad or steamed vegetables to balance the richness. It works well as a stand-alone dinner but also pairs nicely with lighter sides.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish covered in the oven until warmed through.
This casserole also freezes well. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information (Approximate)

Nutrient	Amount
Calories	650
Carbohydrates	44 g
Protein	36 g
Fat	38 g
Fiber	3 g
Sugar	6 g
Sodium	900 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Can I assemble this casserole ahead of time?
Yes. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, bake as directed, adding 5 to 10 extra minutes if it goes into the oven cold.
How do I keep the mac and cheese layer from drying out?
Make sure the cheese sauce is slightly loose before baking and avoid overbaking. Letting the casserole rest after baking also helps the moisture redistribute.
Can I use a different type of pasta?
Yes. Short pasta shapes like shells or cavatappi work well, as long as they are cooked just to al dente.
Does this reheat well?
Yes. The casserole reheats well and keeps its structure. Cover when reheating to retain moisture.
Can I freeze individual portions?
Yes. Slice the cooled casserole into portions, wrap tightly, and freeze. Reheat gently for best texture.