I love comfort-food mashups, and Meatloaf Mac & Cheese Casserole is exactly that — cozy, cheesy, and filling in every forkful. This dish layers seasoned meatloaf-style beef with a creamy cheese sauce and tender pasta, then bakes to a golden, bubbly finish that feeds a crowd. I’ve made variations of this casserole for busy weeknights and family dinners, tweaking seasonings and bake times until it came out reliably comforting.
Why Make This Recipe
- It tastes like two classics in one: the savory meatloaf flavors plus rich, creamy mac and cheese.
- It’s convenient to prepare ahead: assemble, refrigerate, and bake when you’re ready.
- It stretches ground beef into a hearty meal that serves 6–8, making it economical.
- It’s crowd-pleasing and easy to adapt for picky eaters or potlucks.
- I love this recipe because the browned meat adds depth while the cheese sauce keeps every bite creamy and satisfying — you can see a similar mac-and-cheese-meatloaf inspiration that informed my approach on this mac and cheese meatloaf idea.
Recipe Overview
Prep time: 25 minutes.
Cook time: 35–40 minutes (plus 10 minutes to brown meat).
Total time: about 1 hour.
Servings: 6–8.
Difficulty: Easy–Medium.
Method: Boil pasta until just al dente, make a béchamel-based cheese sauce, brown and season ground beef, combine layers in a 9×13-inch baking dish, then bake at 350°F (175°C) until bubbly and lightly browned.
My Experience Making This Recipe
I tested this casserole several times, adjusting salt, acid, and bake time to balance the beef and cheese. The biggest discovery was to undercook the pasta by 1–2 minutes so it stays perfectly tender after baking. I also learned that browning the beef until it has some deep caramelization adds a noticeable flavor lift.
How to Make Meatloaf Mac & Cheese Casserole
Start by cooking 12 ounces of elbow macaroni in salted boiling water for 7 minutes (about 2 minutes under package directions), then drain. Brown 1 pound of ground beef in a skillet with 1 small diced onion, 2 minced garlic cloves, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper; drain excess fat. Make the cheese sauce by melting 3 tablespoons butter, whisking in 3 tablespoons flour to form a roux, then slowly adding 2 cups milk and cooking until thick; stir in 8 ounces sharp cheddar and 4 ounces mozzarella until smooth. Mix pasta with the cheese sauce, spoon half into a greased 9×13-inch dish, top with seasoned browned beef, then add the remaining mac and cheese. Combine 1/2 cup panko with 1 tablespoon melted butter and sprinkle on top. Bake at 350°F (175°C) for 20–25 minutes until bubbly; broil 1–2 minutes if you want extra browning.
Expert Tips for Success
- Cook pasta al dente: stop boiling 1–2 minutes early so the casserole doesn’t turn mushy after baking. Use a large pot and 1 tablespoon salt per 4 quarts water.
- Brown for flavor: get good fond by letting the beef sit without stirring for 2–3 minutes at medium-high heat; those browned bits add savory depth.
- Make a smooth sauce: whisk constantly when adding milk to the roux and heat gently to avoid lumps; a silicone whisk and medium saucepan help.
- Test internal temperature: the casserole is done when centers are bubbly and reach ~165°F (74°C). Use an instant-read thermometer for accuracy.
- Swap equipment: a 9×13-inch glass dish heats slightly differently than metal; if using glass, allow an extra 5 minutes of baking time or tent with foil to prevent over-browning — for smoky add-ins check a creative pairing like the bacon mac-n-cheese burger wrap for inspiration on integrating bacon flavor without sogginess.
How to Serve Meatloaf Mac & Cheese Casserole
- Serve with a bright, crisp salad (arugula or mixed greens with a lemon vinaigrette) to cut the richness.
- Offer roasted or steamed vegetables like green beans or roasted carrots; pairing with a broccoli mac idea works well as a broccoli mac and cheese side.
- Present it straight from the oven in the casserole dish for family style, sprinkled with chopped parsley for color.
- It also works great for potlucks — bring it hot in an insulated carrier to keep the cheese sauce creamy.
Storage and Reheating Guide
Cool the casserole to room temperature (no more than 2 hours), then store in an airtight container or cover the baking dish tightly with foil. Refrigerate for up to 3–4 days. For longer storage, freeze individual portions or the whole dish for up to 2 months; wrap tightly in plastic wrap and foil or use a freezer-safe container. Reheat from refrigerated: cover with foil and bake at 350°F (175°C) for 20–25 minutes until heated through (internal temp 165°F/74°C). From frozen: thaw overnight in the fridge, then bake covered at 350°F for 35–45 minutes. For quick reheating, microwave single portions covered for 2–3 minutes on high, stirring halfway.
Recipe Variations
- Gluten-free: use gluten-free elbow pasta and substitute 3 tablespoons cornstarch for the flour in the roux, whisking into cold milk first to prevent lumps.
- Dairy-free: use unsweetened oat or soy milk and a dairy-free cheddar-style melting shreds; increase roux by 1 tablespoon to help thicken.
- Turkey or chicken: swap ground turkey or chicken for beef and cook until golden; add 1/2 teaspoon smoked paprika to boost flavor.
- Stuffed-style: make a layered stuffed version by forming a thin meatloaf layer, adding a pocket of extra mac and cheese, then sealing and baking — a technique related to the ultimate mac-n-cheese stuffed meatloaf approach I tested.
Nutritional Highlights
- Protein-packed: with 1 pound of ground beef and cheese, this casserole provides a solid dose of protein per serving.
- Energy-dense comfort food: it’s higher in calories and fat, so serve with vegetables or a light salad to balance the meal.
- Allergen info: contains dairy and wheat (gluten); adjust for dietary needs as noted in the variations. Consider portioning to 1 to 1.5 cups per person for sensible serving sizes.
Troubleshooting Common Issues
- Sauce is grainy or separated: you likely overheated the cheese or added it too quickly; remove from heat and stir in a splash of warm milk to smooth.
- Soggy top: breadcrumbs can absorb moisture if the casserole sits; broil uncovered for 1–2 minutes at the end to crisp the topping, watching closely to avoid burning.
- Dry beef layer: don’t overcook the browned beef and add 1–2 tablespoons of reserved pasta water or a splash of beef broth to moisten before layering.
Frequently Asked Questions
Q: Can I assemble the casserole the night before?
A: Yes — assemble and cover tightly, then refrigerate up to 24 hours. Bring it to room temperature for 20–30 minutes before baking and add 5–10 minutes to the bake time if still cold from the fridge.
Q: Can I use pre-shredded cheese?
A: You can, but pre-shredded blends often contain anti-caking agents that can affect melting. For the creamiest sauce, grate a block of sharp cheddar and mozzarella yourself.
Q: How do I make the topping extra crunchy?
A: Mix 1/2 cup panko with 1 tablespoon melted butter and 2 tablespoons grated Parmesan; sprinkle over the casserole and broil for 1–2 minutes at the end of baking while watching carefully.
Q: Is it OK to use lean ground beef?
A: Yes, but very lean beef can be drier. If using 90% lean or leaner, add 1–2 tablespoons olive oil or a splash of beef broth when browning to maintain juiciness.
Meatloaf Mac & Cheese Casserole
- Total Time: 65 minutes
- Yield: 6-8 servings 1x
- Diet: Omnivore
Description
A cozy and filling mash-up of savory meatloaf and creamy mac and cheese, baked to perfection.
Ingredients
- 12 ounces elbow macaroni
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces mozzarella cheese, shredded
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter (for topping)
Instructions
- Cook macaroni for 7 minutes in salted boiling water, then drain.
- Brown ground beef in a skillet with onion, garlic, Worcestershire sauce, salt, and pepper. Drain excess fat.
- Make cheese sauce by melting butter, whisking in flour to form a roux, then adding milk and cooking until thick. Stir in cheddar and mozzarella until smooth.
- Combine pasta with cheese sauce, spoon half into a greased 9×13-inch dish, top with seasoned beef, then add remaining mac and cheese.
- Mix panko with melted butter and sprinkle on top.
- Bake at 350°F (175°C) for 20–25 minutes until bubbly; broil for 1–2 minutes for extra browning.
Notes
For best results, cook the pasta al dente and avoid overcooking the beef.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg