I can never resist the way creamy mac and cheese meets savory meatloaf in one hearty, family-pleasing casserole. One slice is rich, cheesy, and loaded with comfort food goodness.
I’m obsessed with this Mac and Cheese Meatloaf Casserole because it smashes two serious dinner cravings into one big, unapologetic pan. I get the rich, creamy bite of elbow macaroni tangled up with that savory ground beef layer, and honestly, I’m in.
Every forkful feels loaded, cheesy, beefy, and totally over the top in the best way. But that’s exactly why I love it.
No dainty portions here. Just a hearty, satisfying casserole that actually earns its spot at the table.
And leftovers? I’ll happily claim them before anyone else even thinks about opening the fridge.
This is my kind of dinner.
Ingredients
- Elbow macaroni makes it cozy, filling, and perfect for catching all that cheese.
- Butter and flour team up for a creamy sauce that actually sticks.
- Whole milk keeps the mac rich, smooth, and not watery.
- Sharp cheddar brings the big cheesy bite everyone’s here for.
- Cream cheese makes it extra creamy, basically comfort food insurance.
- Parmesan adds salty depth, so the sauce doesn’t taste flat.
- Dijon mustard gives a tiny tang, and you’ll miss it if it’s gone.
- Ground beef turns this into dinner, not just a side dish.
- Onion, garlic, and Worcestershire make the meatloaf part seriously savory.
- Breadcrumbs, egg, and milk help it hold together without feeling dry.
- Ketchup adds that classic sweet-tangy meatloaf vibe people secretly love.
- Smoked paprika and parsley bring color, warmth, and a little personality.
- Plus, cheddar on top melts into the best golden, bubbly finish.
Ingredient Quantities
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 3 cups whole milk
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 4 ounces cream cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 1/2 pounds ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup plain breadcrumbs
- 1/4 cup milk (for meat mixture)
- 1 large egg
- 1/4 cup ketchup, plus 2 tablespoons for topping
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil (for sautéing)
- 1 cup shredded cheddar for topping
How to Make this
1. Preheat oven to 350°F and grease a 9×13 inch baking dish with nonstick spray or a little olive oil.
2. Cook 1 pound elbow macaroni in salted boiling water according to package directions until al dente; drain and set aside.
3. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 minute; slowly whisk in 3 cups whole milk until smooth and slightly thickened, about 4 to 5 minutes.
4. Remove sauce from heat and stir in 8 ounces shredded sharp cheddar, 4 ounces cream cheese, 1/2 cup grated Parmesan, and 1 tablespoon Dijon mustard until cheeses melt and sauce is smooth; season with a little salt and pepper to taste.
5. Combine the drained macaroni with the cheese sauce in a large bowl and set aside.
6. In a skillet, heat 1 tablespoon olive oil over medium heat and sauté 1 small finely chopped onion and 2 minced garlic cloves until softened, about 3 to 4 minutes; cool slightly.
7. In a large bowl, mix 1 1/2 pounds ground beef with the sautéed onion and garlic, 1 cup plain breadcrumbs, 1/4 cup milk, 1 large egg, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried parsley and 1/2 teaspoon smoked paprika until evenly combined.
8. Press half of the meat mixture into the bottom of the prepared baking dish in an even layer, spread the macaroni and cheese over the meat, then top with the remaining meat mixture, smoothing to cover the pasta.
9. Whisk together 2 tablespoons ketchup with a touch more Worcestershire if desired and spread over the top layer of meat; sprinkle 1 cup shredded cheddar for topping.
10. Bake uncovered for 35 to 45 minutes until the top is golden and the meat is cooked through to 160°F internal temperature; let rest 10 minutes before slicing and serving.
Equipment Needed
1. 9×13 inch baking dish
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Medium saucepan for cheese sauce
5. Whisk for roux and sauce
6. Large mixing bowl for combining macaroni and meat
7. Skillet for sautéing onion and garlic
8. Rubber spatula or wooden spoon for stirring and spreading
9. Measuring cups and spoons
10. Instant read thermometer for checking meat temperature
FAQ
Mac And Cheese Meatloaf Casserole Recipe Substitutions and Variations
- Elbow macaroni: penne, cavatappi, or medium shells for similar cooking and cheese adherence
- Whole milk: 2 percent milk, or a 50/50 mix of half and half plus water for similar richness
- Ground beef: ground turkey, ground pork, or plant based crumbles for a lighter or vegetarian option
- Sharp cheddar cheese: Colby Jack, aged Monterey Jack, or Gruyere for comparable melt and flavor
Pro Tips
1. Brown the ground beef well and drain any excess fat before assembling. A good sear adds deep savory flavor and prevents the final bake from getting greasy.
2. Make the cheese sauce a bit looser than you think you need. It will firm up while baking and resting, and a slightly saucier mac and cheese keeps the whole dish creamy instead of dry.
3. Season the meat mixture a little more aggressively than you would for plain meatloaf. Taste a small cooked pinch of the mixture first and adjust salt, pepper, Worcestershire, or smoked paprika so the layers balance.
4. Chill the meat mixture briefly if it becomes too soft to handle. A 10 minute chill in the fridge makes it much easier to press into neat layers without tearing the pasta layer.
5. Let the casserole rest at least 10 minutes before slicing. This helps the layers set so you get clean portions and the flavors meld for a better bite.
Mac And Cheese Meatloaf Casserole Recipe
I can never resist the way creamy mac and cheese meets savory meatloaf in one hearty, family-pleasing casserole. One slice is rich, cheesy, and loaded with comfort food goodness.
8
servings
879
kcal
Equipment: 1. 9×13 inch baking dish
2. Large pot for boiling pasta
3. Colander for draining pasta
4. Medium saucepan for cheese sauce
5. Whisk for roux and sauce
6. Large mixing bowl for combining macaroni and meat
7. Skillet for sautéing onion and garlic
8. Rubber spatula or wooden spoon for stirring and spreading
9. Measuring cups and spoons
10. Instant read thermometer for checking meat temperature
Ingredients
-
1 pound elbow macaroni
-
4 tablespoons unsalted butter
-
3 tablespoons all purpose flour
-
3 cups whole milk
-
8 ounces sharp cheddar cheese, shredded (about 2 cups)
-
4 ounces cream cheese
-
1/2 cup grated Parmesan cheese
-
1 tablespoon Dijon mustard
-
1 1/2 pounds ground beef
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 cup plain breadcrumbs
-
1/4 cup milk (for meat mixture)
-
1 large egg
-
1/4 cup ketchup, plus 2 tablespoons for topping
-
1 tablespoon Worcestershire sauce
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 teaspoon dried parsley
-
1/2 teaspoon smoked paprika
-
1 tablespoon olive oil (for sautéing)
-
1 cup shredded cheddar for topping
Directions
- Preheat oven to 350°F and grease a 9×13 inch baking dish with nonstick spray or a little olive oil.
- Cook 1 pound elbow macaroni in salted boiling water according to package directions until al dente; drain and set aside.
- In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat, whisk in 3 tablespoons all purpose flour and cook 1 minute; slowly whisk in 3 cups whole milk until smooth and slightly thickened, about 4 to 5 minutes.
- Remove sauce from heat and stir in 8 ounces shredded sharp cheddar, 4 ounces cream cheese, 1/2 cup grated Parmesan, and 1 tablespoon Dijon mustard until cheeses melt and sauce is smooth; season with a little salt and pepper to taste.
- Combine the drained macaroni with the cheese sauce in a large bowl and set aside.
- In a skillet, heat 1 tablespoon olive oil over medium heat and sauté 1 small finely chopped onion and 2 minced garlic cloves until softened, about 3 to 4 minutes; cool slightly.
- In a large bowl, mix 1 1/2 pounds ground beef with the sautéed onion and garlic, 1 cup plain breadcrumbs, 1/4 cup milk, 1 large egg, 1/4 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried parsley and 1/2 teaspoon smoked paprika until evenly combined.
- Press half of the meat mixture into the bottom of the prepared baking dish in an even layer, spread the macaroni and cheese over the meat, then top with the remaining meat mixture, smoothing to cover the pasta.
- Whisk together 2 tablespoons ketchup with a touch more Worcestershire if desired and spread over the top layer of meat; sprinkle 1 cup shredded cheddar for topping.
- Bake uncovered for 35 to 45 minutes until the top is golden and the meat is cooked through to 160°F internal temperature; let rest 10 minutes before slicing and serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 358g
- Total number of serves: 8
- Calories: 879kcal
- Fat: 47.3g
- Saturated Fat: 25.9g
- Trans Fat: 0.4g
- Polyunsaturated: 2.5g
- Monounsaturated: 18.6g
- Cholesterol: 197mg
- Sodium: 1061mg
- Potassium: 647mg
- Carbohydrates: 63.4g
- Fiber: 2.8g
- Sugar: 8.5g
- Protein: 48.7g
- Vitamin A: 750IU
- Vitamin C: 1.5mg
- Calcium: 511mg
- Iron: 3.8mg
