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meatloaf mac and cheese casserole recipe featured
Avatar photoJohnson Maya

Meatloaf Mac and Cheese Casserole Recipe

A rich, creamy, and meaty casserole that combines classic meatloaf with gooey mac and cheese. Perfect for weeknight dinners or meal prep, this dish delivers ultimate comfort with every bite.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MEATLOAF MIX:
  • 1 ½ pounds (680g) ground beef (80/20)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 large egg
  • ½ cup breadcrumbs
  • Salt and black pepper to taste
  • FOR THE MAC AND CHEESE:
  • 2 cups elbow macaroni, cooked al dente
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, divided
  • FOR TOPPING:
  • Remaining cheddar cheese
  • Buttered breadcrumbs (optional)
  • Fresh parsley for garnish

Equipment

  • Large skillet
  • Medium saucepan
  • Wooden spoon
  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk

Method
 

  1. meatloaf mac and cheese casserole recipe recipeCard1
  2. In a large skillet over medium heat, sauté diced onion in oil until soft (5–6 minutes). Add garlic and cook 30 seconds. Add ground beef, breaking it apart, and cook until fully browned (8–10 minutes). Drain fat and stir in smoked paprika, Worcestershire, salt, and pepper. Remove from heat, cool slightly, then mix in egg and breadcrumbs. Set aside half for layering.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking constantly until smooth. Simmer 3–4 minutes until thickened. Stir in 1 ½ cups cheddar until melted. Season with salt and pepper.
  4. Add drained macaroni to cheese sauce. Stir to coat. Fold in half of the meat mixture. Reserve remaining meat mixture for layering.
  5. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread half of the mac and cheese on bottom. Layer reserved meatloaf mixture on top. Cover with remaining mac and cheese. Top with remaining cheddar and optional buttered breadcrumbs.
  6. Bake for 25–30 minutes until golden and bubbling. Cover with foil if browning too fast. Let rest 10 minutes before serving. Garnish with parsley.
  7. Serve warm, optionally with side salad or grilled vegetables. Store leftovers in fridge for up to 4 days or freeze for 3 months.

Nutrition

Calories: 485 | Carbohydrates: 41 | Protein: 32 | Fat: 23 | Fiber: 2 | Sugar: 5

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Freeze for up to 3 months.
MAKE AHEAD: Assemble up to 24 hours in advance. Refrigerate covered, then bake with an extra 10–15 minutes if needed.
SUBSTITUTIONS: Use ground turkey or plant-based crumbles for leaner option. Gluten-free flour and pasta work well. Dairy-free milk and cheese alternatives can be substituted with moderate success.
PRO TIPS: Use freshly grated cheese for smooth sauce. Don't skip the roux step—it prevents grainy texture. Let casserole rest after baking for cleaner slices.
SERVING SUGGESTIONS: Pair with a crisp green salad like watermelon feta salad or grilled vegetables to balance richness.
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