Mac and Cheese Meatloaf (Print View)
Hearty beef meatloaf layered with creamy cheddar macaroni, baked until golden and bubbly.
# What You Need:
→ Meatloaf Layer
01 - 1 1/2 lbs ground beef (80/20 blend preferred)
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 cup fresh breadcrumbs
05 - 1 large egg
06 - 1/4 cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp kosher salt
10 - 1/2 tsp freshly ground black pepper
→ Macaroni and Cheese Layer
11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - 2/3 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - 1/2 tsp smoked paprika
18 - 1/2 tsp dry mustard powder
19 - Kosher salt and freshly ground black pepper, to taste
→ Topping
20 - 1/2 cup shredded sharp cheddar cheese
21 - 1/4 cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# How-To Steps:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - In a large mixing bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, kosher salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
03 - Transfer the meat mixture to the prepared baking dish and press it into an even, flat layer across the bottom. Bake for 20 minutes to set the base.
04 - While the meatloaf layer bakes, cook the elbow macaroni according to package directions until just al dente. Drain thoroughly and set aside.
05 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the whole milk while whisking constantly. Continue cooking and whisking for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
06 - Remove the saucepan from heat and stir in the shredded cheddar and grated Parmesan cheese, dry mustard powder, smoked paprika, and salt and pepper to taste. Stir until all the cheese has melted and the sauce is smooth. Fold in the drained macaroni until evenly coated.
07 - Remove the par-baked meatloaf layer from the oven. Carefully drain off any excess rendered fat. Spread the macaroni and cheese mixture evenly over the meatloaf base.
08 - In a small bowl, toss together the shredded cheddar cheese, panko breadcrumbs, and melted butter until the crumbs are evenly moistened. Sprinkle the topping uniformly over the macaroni and cheese layer.
09 - Return the assembled casserole to the oven and bake for 30 to 35 minutes until the topping is golden brown and the edges are bubbling. The internal temperature of the meatloaf layer should reach 160°F.
10 - Remove the casserole from the oven and let it rest for 10 minutes before slicing into portions. Serve hot.
# Expert Hints:
01 -
- It combines two comfort food legends into one pan, which means you get the nostalgia of meatloaf night and mac and cheese day at the exact same time.
- The cheese sauce seeps into the meatloaf as it bakes, creating this golden, savory layer that tastes like someone actually planned this beautiful accident.
02 -
- The meatloaf layer will release juices during its first bake, drain most of them off before adding the mac and cheese or your casserole will be soggy at the bottom.
- Undercook the macaroni by about one minute compared to the package directions, it finishes cooking in the oven and nobody wants mushy noodles hiding under a beautiful crust.
03 -
- Use a potato masher to press the meat mixture into the dish, it gives you an even layer without your hands getting warm and melting the fat unevenly.
- Shred your own cheese from a block instead of buying pre shredded, the anti caking powder on bagged cheese prevents it from melting smoothly and your sauce will be grainy no matter what you do.