Mac and Cheese Meatloaf Casserole Easy for Dinner
A comfort-style dinner casserole layering savory ground beef meatloaf with creamy macaroni and cheese, baked together for an easy, sliceable family meal.
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Large pot
- Colander
- Saucepan
- Whisk
- 9x13-inch baking dish
- Spatula or spoon
Ingredients
Meatloaf Layer
- 1 1/2 lb ground beef moderate fat content recommended
- 3/4 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp ketchup
Mac and Cheese Layer
- 8 oz elbow macaroni cooked al dente
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk warmed
- 2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish so the casserole releases cleanly after baking.
- In a large bowl, mix breadcrumbs and milk together and let sit for 1 to 2 minutes until softened. This panade keeps the meatloaf layer tender.
- Add ground beef, eggs, chopped onion, minced garlic, salt, black pepper, Italian seasoning, and ketchup. Mix gently just until combined, avoiding overmixing.
- Press the meatloaf mixture evenly into the bottom of the prepared baking dish, smoothing the surface so it cooks evenly.
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente according to package directions, then drain well.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute until smooth and lightly bubbling.
- Slowly whisk in warm milk, stirring constantly to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon.
- Reduce heat to low and stir in cheddar and mozzarella until fully melted and smooth. Season with salt and black pepper.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- Spoon the mac and cheese evenly over the meatloaf layer, spreading gently to keep the layers distinct.
- Bake uncovered for about 40 minutes, until the meatloaf is cooked through and the top is set and lightly golden.
- Remove from the oven and let rest for 10 minutes before slicing. This helps the casserole hold its shape when serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered to retain moisture. This casserole can also be frozen after baking and cooling completely. 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.