Mac and Cheese Meatloaf Casserole
This comforting casserole combines mac and cheese with savory meatloaf for a hearty, family-friendly dish that's perfect for busy weeknights and potlucks.
Ingredients
Meat and Cheese Mixture
- 1 pound ground beef 80/20 gives good flavor and juiciness; leaner beef will be drier.
- 1 cup shredded cheddar cheese Sharp or mild, depending on preference.
- 1 egg egg
- 1/2 cup breadcrumbs Plain or panko; panko adds loft.
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
Pasta and Dairy
- 1 cup macaroni pasta Elbow macaroni or small shells work well.
- 1 cup milk Whole milk gives the creamiest result.
Vegetables
- 1 onion, finely chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the macaroni in salted boiling water according to package instructions until just al dente. Drain and set aside to cool slightly.
- In a large bowl, combine the ground beef, chopped onion, egg, breadcrumbs, garlic powder, salt, pepper, and Worcestershire sauce. Gently mix until just combined — avoid overworking the meat.
Assembly
- Choose an 8x8 or 9x9-inch baking dish (a 9x9 gives a slightly thinner casserole). Spread half of the cooked macaroni in the bottom of the dish in an even layer.
- Sprinkle half of the shredded cheddar over the macaroni.
- Spread the meat mixture evenly on top of the cheese layer, pressing gently to form a meatloaf-like layer.
- Add the remaining macaroni on top of the meat layer and finish with the remaining cheddar cheese.
- Pour the milk evenly over the entire dish; this will help create a creamy sauce as the casserole bakes.
Baking
- Bake for 30–35 minutes, or until the meat reaches an internal temperature of 160°F (71°C) and the cheese is bubbly and starting to brown.
- Let the casserole rest for 5–10 minutes before cutting and serving — this helps it set so slices hold their shape.
Notes
For a lighter take, you can swap half the cheddar for Monterey Jack or Colby for a milder melt. Store leftovers in an airtight container for 3-4 days. Cover with foil when reheating.