Mac and Cheese Meatloaf Casserole : The Ultimate Food

There are few things more comforting than a bubbling, golden-topped casserole emerging from the oven on a chilly evening. And when that casserole is a mac and cheese meatloaf casserole—well, you’ve officially entered cozy food heaven.

This recipe is born from two American icons: meatloaf and mac and cheese. My grandmother used to say, “If you can’t decide what to make, make both.” And that’s exactly what this dish does. It layers the savory depth of seasoned meatloaf with the creamy decadence of macaroni and cheese into one harmonious bake that’s satisfying, nostalgic, and absolutely crave-worthy.

Perfect for family dinners, potlucks, or a hearty weekend treat, this mac and cheese meatloaf casserole will quickly earn a spot on your cold-weather rotation.

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Why You’ll Love This Mac and Cheese Meatloaf Casserole

• Two classics, one dish – Why choose between meatloaf and mac when you can enjoy both?
• Great for leftovers – Heats up beautifully the next day.
• Kid and crowd approved – The familiar flavors are always a win.
• Freezer-friendly – Make it ahead and bake when you’re ready.

Prep and Cook Time

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Resting Time: 10 minutes
• Total Time: ~1 hour 20 minutes

Ingredients

For the Meatloaf Base

• 1½ lbs ground beef (80/20)
• 1 egg
• ½ cup breadcrumbs
• ¼ cup ketchup
• 1 tbsp Worcestershire sauce
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried parsley
• 1 tsp salt
• ½ tsp black pepper

For the Mac and Cheese Topping

• 8 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• ½ tsp mustard powder
• Salt and pepper to taste

Optional Toppings

• ½ cup shredded cheddar or Colby-Jack (for sprinkling)
• 2 tbsp chopped fresh parsley or green onions

Instructions

1. Prepare the Meatloaf Layer

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole pan.

In a large bowl, mix ground beef, egg, breadcrumbs, ketchup, Worcestershire, onion, garlic, parsley, salt, and pepper until just combined—avoid overmixing.

Press the meatloaf mixture evenly into the bottom of the baking dish. Bake uncovered for 20 minutes to allow the meat to partially cook while you prepare the macaroni.

2. Cook the Macaroni

Boil macaroni in salted water until al dente. Drain and set aside.

3. Make the Cheese Sauce

In a saucepan over medium heat, melt butter and whisk in the flour to form a roux. Cook for about 1 minute, stirring constantly.

Gradually whisk in the milk, then continue stirring until the mixture thickens—about 5–6 minutes. Reduce heat to low and stir in shredded cheese and mustard powder. Season with salt and pepper to taste.

Fold the cooked macaroni into the cheese sauce.

4. Assemble the Casserole

Remove the partially baked meatloaf from the oven. Spoon the macaroni and cheese evenly over the meatloaf base.

Sprinkle with extra cheese if desired.

5. Bake and Finish

Return the casserole to the oven and bake for another 25 minutes, or until bubbly and golden on top. Let rest for 10 minutes before slicing.

Garnish with chopped parsley or green onions and serve warm.

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Tips for Success

• Use freshly shredded cheese for a smoother sauce and better melting.
• Don’t overbake the meatloaf layer. A slight pre-bake allows it to finish cooking evenly with the mac and cheese.
• Customize the cheese blend – Monterey Jack, smoked gouda, or a pinch of Parmesan add complexity.
• Add veggies – A layer of spinach or cooked peas under the mac and cheese works great.

Make It Your Way: Variations

Bacon Lovers’ Twist: Mix in crumbled cooked bacon with the macaroni for an extra savory kick.

Tex-Mex Style: Add taco seasoning to the meat and top with pepper jack cheese and sliced jalapeños.

Mini Casseroles: Use ramekins or a muffin tin for individual servings—perfect for meal prep or parties.

Gluten-Free: Use gluten-free pasta and breadcrumbs, and thicken the sauce with a GF flour blend or cornstarch.

Storage & Freezing

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight and bake covered at 350°F until hot throughout.

Serving Suggestions

This hearty mac and cheese meatloaf casserole pairs well with:

• A crisp green salad with balsamic vinaigrette
• Roasted broccoli or green beans
• Classic garlic bread
• A dollop of ketchup or barbecue sauce for dipping

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Nutrition Information (Per Serving – approx.)

Calories: 610
Total Fat: 36g
Saturated Fat: 18g
Cholesterol: 125mg
Carbohydrates: 38g
Sugar: 5g
Protein: 35g
Sodium: 720mg
Calcium: 20% DV
Iron: 15% DV

These are approximate values and may vary based on exact ingredients used.

Reader Favorites

If you loved this mashup, check out these other cozy creations:

• Classic Southern Baked Macaroni and Cheese
• Mini Meatloaf Muffins with Mashed Potato Topping
• Slow Cooker Chili Mac Casserole
• Best Freezer-Friendly Comfort Meals

Have You Tried It?

Did this mac and cheese meatloaf casserole become a family favorite in your home? Snap a photo and tag us at #LyndysKitchen on Instagram or leave your favorite variation in the comments below!

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