Description
There are few things more comforting than a bubbling, golden-topped casserole emerging from the oven on a chilly evening.
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
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.
Boil macaroni in salted water until al dente. Drain and set aside.
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.
Remove the partially baked meatloaf from the oven. Spoon the macaroni and cheese evenly over the meatloaf base.
Sprinkle with extra cheese if desired.
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.
Notes
- 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.
- Prep Time: 25
- Cook Time: 45
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6–8 servings
- Calories: 610
- Sugar: 5g
- Fat: 36g
- Carbohydrates: 38g
- Protein: 35g
Keywords: Mac and Cheese Meatloaf Casserole