Mac and Cheese Meatloaf Casserole (Printable version)
Hearty layers of seasoned beef and cheesy macaroni baked until golden and bubbling.
# What You'll Need:
→ Meatloaf Layer
01 - 1½ pounds 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 tablespoons ketchup
08 - 1 teaspoon Worcestershire sauce
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
→ Macaroni and Cheese Layer
11 - 8 ounces elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - ⅔ cup grated Parmesan cheese
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons all-purpose flour
17 - ½ teaspoon paprika
18 - ½ teaspoon dry mustard
19 - Salt and pepper to taste
→ Topping
20 - ½ cup shredded cheddar cheese
21 - ¼ cup panko breadcrumbs
22 - 1 tablespoon unsalted butter, melted
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 9×13-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 until just incorporated—avoid overworking the meat to keep it tender.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish. Bake for 20 minutes to partially cook through.
04 - While the meatloaf bakes, cook the elbow macaroni according to package directions 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 whole milk while whisking constantly, and continue cooking for 2 to 3 minutes until the sauce slightly thickens.
06 - Stir the shredded cheddar, grated Parmesan, dry mustard, paprika, salt, and pepper into the sauce until the cheeses are fully melted and smooth. Fold in the cooked macaroni until evenly coated.
07 - Spread the macaroni and cheese mixture evenly over the partially baked meatloaf layer in the dish.
08 - In a small bowl, combine the shredded cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle the 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 throughout.
10 - Remove from the oven and let the casserole rest for 10 minutes before slicing. Serve hot.
# Expert advice:
01 -
- It solves the eternal dilemma of choosing between two favorites by stacking them together in one outrageous dish.
- The cheese sauce seeps into the meatloaf as it bakes, creating this accidental gravy situation that will ruin you for plain meatloaf forever.
02 -
- Drain the excess fat from the meatloaf layer before adding the mac and cheese or your cheese sauce will turn greasy and separate.
- Undercooking the pasta by one minute is not optional, fully cooked pasta turns to mush during the second bake.
03 -
- Wet your hands slightly before pressing the meatloaf into the dish, it prevents sticking and gives you a more even layer.
- Let the cheese sauce cool for about five minutes before spreading it over the meatloaf, a piping hot sauce will start cooking the egg in the meat mixture unevenly.