Mac And Cheese Meatloaf Casserole (Print)
Layers of seasoned meatloaf topped with creamy macaroni and cheese, baked until golden and bubbly.
# What You Need:
→ Meatloaf Layer
01 - 1 ½ lbs 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 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp salt
10 - ½ tsp black pepper
→ Mac and Cheese Layer
11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - ⅔ cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - ½ tsp paprika
18 - ½ tsp dry mustard
19 - Salt and pepper, to taste
→ Topping
20 - ½ cup shredded cheddar cheese
21 - ¼ cup panko breadcrumbs
22 - 1 tbsp melted butter
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish, creating a uniform layer. Bake for 20 minutes until partially cooked through.
04 - While the meatloaf bakes, cook the elbow macaroni according to package instructions 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 is slightly thickened.
06 - Stir the shredded cheddar, grated Parmesan, dry mustard, paprika, salt, and pepper into the sauce. Once the cheeses are fully melted and the sauce is smooth, fold in the cooked macaroni and mix until evenly coated.
07 - Remove the par-baked meatloaf from the oven and carefully drain any excess grease. Spread the macaroni and cheese mixture evenly over the meatloaf layer.
08 - In a small bowl, combine the shredded cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle the mixture evenly across the top of the casserole.
09 - Return the assembled casserole to the oven and bake for 30 to 35 minutes, until the topping is golden brown and bubbling and the meatloaf is fully cooked through.
10 - Allow the casserole to rest for 10 minutes before slicing into portions. Serve hot.
# Expert Tips:
01 -
- It solves the eternal dinner debate of meatloaf or mac and cheese by aggressively choosing both at once.
- The cheese sauce soaks down into the meatloaf as it bakes and creates this golden savory layer that tastes like someone actually cared about your comfort.
02 -
- The meatloaf layer will release juices during its first bake and you should drain most of them off before adding the mac and cheese or the final dish will be soggy.
- If your cheese sauce looks slightly thick when you take it off the heat that is perfect because it thins out during baking and you want it rich not watery.
03 -
- Let the casserole rest the full ten minutes before slicing or the layers will slide apart and you will lose that beautiful cross section everyone wants to see.
- Shred your own cheese from a block instead of using pre shredded bags because the anti caking powder on bagged cheese makes the sauce grainy instead of velvety smooth.