Name: Mac and Cheese Meatloaf Bake: Cozy Comfort Food
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 lb ground beef (I usually go for 80/20 for flavor); 2 cups uncooked elbow macaroni (or your favorite small pasta); 2 cups shredded sharp cheddar cheese, divided (extra sharp always wins for me); 1/2 cup diced yellow onion (finely diced, so it melts into the meatloaf); 1/2 cup plain breadcrumbs; 1 large egg; 1/4 cup milk (any kind works for the meatloaf mix); 1 tsp salt (for the meatloaf and seasoning the sauce); 1/2 tsp black pepper (freshly cracked, please!); 1/2 tsp paprika (for that lovely color and subtle warmth in the cheese sauce); 1/2 tsp dry mustard (the secret weapon for boosting cheese flavor!); 2 tbsp all-purpose flour; 2 tbsp unsalted butter (for a rich, smooth cheese sauce); 2 cups whole milk (for the creamy cheese sauce, whole milk makes it extra decadent)

Honestly, there are days when only a truly hearty, soul-satisfying meal will do. And for those moments, my friend, I can’t recommend this Mac and Cheese Meatloaf Casserole enough. It’s not just a dish; it’s a warm hug in a baking dish, a delightful mashup of two beloved comfort foods that just *make sense* together. Forget choosing between cheesy pasta and savory meatloaf – with this recipe, you get to enjoy the best of both worlds, all in one glorious bake. It’s surprisingly easy to pull together, creating a family-favorite dinner that everyone, even the pickiest eaters, will rave about.

Ingredients You’ll Need

1 lb ground beef (I usually go for 80/20 for flavor)
2 cups uncooked elbow macaroni (or your favorite small pasta)
2 cups shredded sharp cheddar cheese, divided (extra sharp always wins for me)
1/2 cup diced yellow onion (finely diced, so it melts into the meatloaf)
1/2 cup plain breadcrumbs
1 large egg
1/4 cup milk (any kind works for the meatloaf mix)
1 tsp salt (for the meatloaf and seasoning the sauce)
1/2 tsp black pepper (freshly cracked, please!)
1/2 tsp paprika (for that lovely color and subtle warmth in the cheese sauce)
1/2 tsp dry mustard (the secret weapon for boosting cheese flavor!)
2 tbsp all-purpose flour
2 tbsp unsalted butter (for a rich, smooth cheese sauce)
2 cups whole milk (for the creamy cheese sauce, whole milk makes it extra decadent)

Step-by-Step Instructions

Step 1

Preheat your oven to a cozy 350°F (175°C). Grab your favorite 9×13 inch baking dish and give it a light grease – we don’t want anything sticking!

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Step 2

In a big mixing bowl, gently combine the ground beef, finely diced onion, breadcrumbs, egg, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp pepper. Now, this is important: mix it just until everything comes together. Overmixing can lead to a tough meatloaf, and nobody wants that! Press this savory mixture evenly into the bottom of your prepared baking dish.

Step 3

Pop that meatloaf into the preheated oven for about 20 minutes. This gives it a head start and helps it firm up nicely before we add the cheesy goodness.

Step 4

While the meatloaf is baking away, get your macaroni going. Cook it according to the package directions, but here’s a tip: aim for just shy of al dente. It’ll finish cooking in the oven, and we want it perfectly tender, not mushy. Drain it well and set it aside, ready for its cheesy bath.

Step 5

Now for the star of the show – that luscious cheese sauce! In a medium saucepan, melt the 2 tbsp butter over medium heat. Once it’s shimmering, stir in the 2 tbsp flour. Cook this roux for about a minute, stirring constantly, until it forms a pale, bubbly paste. This is usually where recipes can go wrong if you rush it, so take your time!

Step 6

Gradually whisk in the 2 cups of milk, a little at a time, making sure each addition is fully incorporated and smooth before adding more. Keep whisking until the sauce starts to thicken and coats the back of a spoon. Remove it from the heat, then stir in 1.5 cups of the shredded cheddar cheese, the remaining 1/2 tsp salt, 1/4 tsp pepper, paprika, and dry mustard. Stir until the cheese is beautifully melted and the sauce is gloriously smooth and creamy.

Step 7

Pour your cooked macaroni into the cheese sauce and give it a good stir to ensure every noodle is coated in that cheesy goodness. Carefully spoon this macaroni and cheese mixture over your partially baked meatloaf layer in the baking dish. For an extra golden crust, sprinkle the remaining 1/2 cup of shredded cheddar cheese right over the top.

Step 8

Return the casserole to the oven and bake for an additional 25 minutes, or until the mac and cheese is bubbly and golden brown on top, and the meatloaf is cooked through. You’ll know it’s ready when your kitchen smells absolutely incredible!

Chef’s Tips & Variations

**Don’t Overmix the Meatloaf:** Seriously, it’s the golden rule for tender meatloaf. Mix just until combined, not a second longer. Your hands are the best tools here.**The Cheese Sauce Secret:** Dry mustard and a good quality sharp cheddar are non-negotiable for a truly flavorful, grown-up mac and cheese sauce. Trust me on this one.**Rest is Best:** I know it’s tempting, but let the casserole rest for 10-15 minutes after it comes out of the oven. This allows everything to set, making for cleaner slices and preventing a gooey mess.**Batch Cook Prep:** You can mix the meatloaf and cook the macaroni a day ahead. Store them separately in the fridge, then assemble and bake when you’re ready. Pure genius for a busy weeknight!**Substitutions & Variations:****Cheese Please!** While cheddar is classic, don’t shy away from experimenting. Try a blend of Gruyère and white cheddar for a sophisticated twist, or a Monterey Jack for extra melty goodness. A sprinkle of Parmesan on top is never a bad idea either.**Veggie Boost:** Want to sneak in some extra greens? Finely chop spinach, bell peppers, or even grated zucchini and mix them into your meatloaf mixture. Or, for a pop of color, steam some broccoli florets and stir them into the mac and cheese before layering.**Spice It Up:** A pinch of red pepper flakes in the cheese sauce can add a lovely subtle kick. Or, if you’re feeling bold, a dash of hot sauce!**Herbaceous Delight:** Fresh herbs like parsley or chives stirred into the meatloaf or sprinkled over the top before serving can really brighten the flavors.

Frequently Asked Questions

My meatloaf often turns out dry. How can I avoid that?

Honestly, overmixing is usually the culprit! Mix gently and use 80/20 ground beef for enough fat. Also, not overbaking is key – the initial 20 minutes followed by the casserole bake should be perfect without drying it out. The milk and egg also help keep it moist.

Can I prepare this Mac and Cheese Meatloaf Casserole ahead of time?

Absolutely! You can assemble the entire casserole, unbaked, up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time to ensure it heats through evenly.

What’s the best way to store and reheat leftovers?

Leftovers store beautifully! Cover the baking dish with foil or transfer portions to airtight containers and refrigerate for up to 3-4 days. To reheat, individual portions can be microwaved, or for the whole casserole, cover with foil and warm in a 300°F oven until heated through. You might want to add a splash of milk when reheating the mac and cheese to restore its creaminess.