There’s a moment in every home cook’s life when two beloved comfort foods collide in a moment of delicious, cheesy inspiration. For me, that moment happened on a hectic weeknight, staring at a packet of ground beef and a box of macaroni, wondering how to please my hungry family. I decided to throw caution to the wind and marry my juicy, savory meatloaf with the creamy, decadent comfort of mac and cheese. The result? This Mac and Cheese Meatloaf Casserole. I’ll never forget the smell that filled my kitchen—the savory aroma of baking beef mingling with the sharp, toasty scent of cheddar. It was pure, unadulterated comfort in a dish. I knew after that first bite, with its perfect contrast of textures and flavors, that this recipe was a keeper. It’s the ultimate hug on a plate, and I’m so excited to share it with you.
Ingredients
- 1 lb ground beef (I use 80/20 for the best flavor and moisture)
- 1 cup bread crumbs (plain or Italian both work great)
- 2 large eggs
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 2 cups dried elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk makes it extra creamy)
- 2 cups shredded sharp cheddar cheese, divided
- ½ cup grated Parmesan cheese
- ½ cup milk or cream for the topping (trust me, don’t skip this!)
Okay, let’s talk ingredients. The ground beef ratio matters—leaner beef can make the meatloaf base a bit dry, so that bit of fat in 80/20 is your friend. For the bread crumbs, I’ve used both plain and Italian, and while Italian adds a nice herby note, plain lets the cheese and beef flavors shine more purely, so it’s my personal pick. And that ½ cup of milk for the topping? It might seem odd, but I learned this trick after a slightly dry first attempt. Pouring it over the assembled casserole before baking keeps everything incredibly moist and helps the flavors meld. It makes a huge difference.
Equipment Needed
- 9×13 inch baking dish
- Large pot for boiling pasta
- Large skillet or sauté pan
- Medium saucepan
- Mixing bowls (one large, one medium)
- Whisk
- Colander
- Measuring cups and spoons
- Wooden spoon or spatula
You don’t need any fancy gadgets for this one, just solid basics. Your 9×13 dish is the star—don’t try to use a smaller one, or you’ll have a bubbly, cheesy overflow situation (I speak from a messy oven experience!). A good, heavy-bottomed saucepan is key for your cheese sauce to prevent scorching. And while you can cook your beef and make your sauce in the same skillet to save on dishes (I do this often!), just be sure to wipe it out in between so your beautiful, pale cheese sauce doesn’t get gray beef bits in it. A little extra bowl is worth a pristine sauce.
Step-by-Step Instructions
First, let’s build our meatloaf base. Preheat your oven to 375°F (190°C). In your large bowl, combine the ground beef, bread crumbs, eggs, diced onion, minced garlic, salt, pepper, and Worcestershire sauce. Now, here’s my big tip: use your hands. Forks and spoons just don’t incorporate everything as evenly. Get in there and mix gently until just combined—overmixing will make the meatloaf tough. Once mixed, press this meat mixture firmly and evenly into the bottom of your greased 9×13 dish. This forms your delicious, juicy foundation.
While the meat is baking for that initial 20 minutes, we multitask. Cook your elbow macaroni according to package directions, but stop at al dente—it’s going to bake more later, and mushy pasta is a sad thing. As the pasta drains, start your cheese sauce in your saucepan. Melt the butter, whisk in the flour, and cook for a full minute until it smells nutty. This cooks out the raw flour taste. Slowly whisk in the milk until smooth. Let it thicken slightly off the boil, then turn off the heat and stir in 1 ½ cups of the cheddar and all the Parmesan until gloriously smooth and creamy. The smell is divine.
Now, for the assembly! Take the par-baked meatloaf base out of the oven—it should be just cooked through. Scatter the al dente macaroni over the top. Pour every last drop of that warm cheese sauce over the macaroni, using a spatula to gently spread it into all the nooks. Top with the remaining ½ cup of shredded cheddar. Here’s the secret step: slowly pour that ½ cup of milk or cream evenly over the entire casserole. It will seem like a lot, but it absorbs during baking. Return it to the oven for 20-25 minutes, until bubbly and golden on top.(See the next page below to continue…)