Name: The BEST Mac and Cheese Meatloaf Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: For the Meatloaf Layer:; 1 ½ pounds ground beef; 1 cup breadcrumbs; 1 egg; ½ cup milk; 1 small onion, finely chopped; 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; ½ cup barbecue sauce (for topping); For the Mac and Cheese Layer:; 2 cups elbow macaroni; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 2 cups shredded cheddar cheese; ½ teaspoon salt; ¼ teaspoon paprika (optional)

This ultimate comfort food mashup combines two family favorites—hearty meatloaf and creamy mac and cheese—into one irresistible casserole that’s sure to please everyone at your dinner table.

Why You’ll Love This Recipe

This Mac and Cheese Meatloaf Casserole is the perfect fusion of two classic comfort foods. The savory meatloaf base topped with rich, cheesy macaroni creates a satisfying one-dish meal that’s both nostalgic and exciting. It’s ideal for busy weeknights when you want something hearty and crowd-pleasing without too much fuss. The dish also offers a great balance of protein and carbs, and you can easily sneak some vegetables into the meatloaf layer. Plus, it reheats beautifully, making it perfect for meal prep or next-day leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef provides the hearty base for this casserole, delivering rich flavor and satisfying protein. Choose a lean-to-medium fat content (85/15 or 80/20) for the best flavor while avoiding excess grease.

Breadcrumbs help bind the meatloaf mixture while adding texture. You can use store-bought or make your own from slightly stale bread. Panko can be substituted for a lighter texture.

Egg works as a crucial binder in the meatloaf, helping all ingredients stay together when sliced. It’s essential for the structure of your meatloaf.

Milk adds moisture to the meatloaf mixture, preventing it from becoming too dense or dry. You can use any fat percentage you have on hand.

Onion introduces aromatic flavor and moisture to the meatloaf layer. The fine chop ensures even distribution and helps the meatloaf hold together.

Garlic powder infuses the meatloaf with savory flavor without the texture of fresh garlic. It distributes more evenly throughout the meat mixture than fresh minced garlic would.

Barbecue sauce creates a tangy, slightly sweet glaze on top of the meatloaf layer. It caramelizes beautifully during baking and adds a wonderful depth of flavor.

Elbow macaroni is the classic pasta choice for mac and cheese, with its curved shape perfect for holding creamy cheese sauce. You could substitute other short pasta shapes if needed.

Butter and flour form the roux, the essential base for a smooth cheese sauce. This mixture thickens the milk to create a silky béchamel that will coat the pasta perfectly.

Cheddar cheese brings the signature sharp, rich flavor to the mac and cheese layer. Medium or sharp cheddar works best for a more pronounced cheese flavor, though you can adjust based on preference.

Paprika adds a subtle warmth and beautiful color to the mac and cheese. The optional nature of this ingredient means you can omit it if you don’t have it on hand.

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine ground beef, breadcrumbs, egg, milk, chopped onion, garlic powder, salt, and pepper. Mix until evenly combined.
Press the meat mixture firmly and evenly into the bottom of the prepared dish to form the meatloaf base.
Spread the barbecue sauce evenly over the top of the meat mixture.
Bake for 25 minutes, allowing the meat to begin setting.
Meanwhile, cook the macaroni according to package directions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Slowly add the milk while whisking, and cook until the mixture thickens into a smooth sauce.
Remove the sauce from heat and stir in the cheddar cheese, salt, and paprika (if using). Mix until smooth and creamy.
Fold the cooked macaroni into the cheese sauce until well coated.
Carefully spoon the mac and cheese over the partially baked meatloaf layer, smoothing it into an even layer.
Return the dish to the oven and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Let the casserole rest for about 5 minutes before slicing and serving.

Servings and Timing

This Mac and Cheese Meatloaf Casserole makes 6 generous servings, making it perfect for a family dinner with potential leftovers. The prep time is approximately 20 minutes, with a cooking time of 45 minutes, bringing the total time to 1 hour and 5 minutes. Each serving contains approximately 600 calories, providing a satisfying and hearty meal.

Variations

Veggie-Packed Version: Add finely diced bell peppers, carrots, or zucchini to the meatloaf mixture for added nutrition and flavor.

Spicy Twist: Incorporate diced jalapeños into the meatloaf and use pepper jack cheese in the mac and cheese for a kick of heat.

Italian-Style: Replace the barbecue sauce with marinara sauce, add Italian seasoning to the meatloaf, and use a combination of mozzarella and parmesan in the mac and cheese.

Turkey Alternative: Substitute ground turkey for beef for a lighter version with less fat.

Gluten-Free Adaptation: Use gluten-free breadcrumbs and pasta to accommodate dietary restrictions.

Storage/Reheating

Refrigeration: Store leftover Mac and Cheese Meatloaf Casserole in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This casserole freezes well. Portion it into individual servings or freeze the entire casserole (after cooling completely) in a freezer-safe container for up to 3 months.

Reheating Individual Portions: For best results, reheat individual portions in the microwave at 70% power for 2-3 minutes, stirring the mac and cheese portion halfway through if possible.

Reheating Full Casserole: To reheat a larger portion, cover with foil and warm in a 350°F oven for 20-25 minutes until heated through. Remove the foil for the last 5 minutes to restore some crispness to the top.

Make-Ahead Option: You can assemble this casserole up to 24 hours ahead of time. Keep refrigerated and add 10-15 minutes to the baking time when cooking from cold.

FAQs

Can I use a different type of meat for this casserole?

Yes, you can substitute the ground beef with ground turkey, chicken, or even a plant-based meat alternative. Keep in mind that leaner meats like turkey might result in a slightly drier meatloaf, so you may want to add a bit more moisture with extra barbecue sauce.

How do I know when the meatloaf layer is fully cooked?

The meatloaf layer should reach an internal temperature of 160°F (71°C) when fully cooked. If you don’t have a meat thermometer, check that the meat is no longer pink and the juices run clear.

Can I make this casserole ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours in advance and refrigerate it. When ready to bake, add about 10-15 minutes to the cooking time since you’ll be starting with a cold dish.

What can I use instead of barbecue sauce?

If you don’t have barbecue sauce, you can substitute ketchup mixed with a little brown sugar and vinegar, marinara sauce, or even a gravy of your choice for a different flavor profile.

Why is my cheese sauce grainy or lumpy?

Grainy cheese sauce typically happens when the cheese is added too quickly or the heat is too high. Make sure to remove the sauce from heat before adding cheese, and stir constantly as it melts. Using pre-shredded cheese (which contains anti-caking agents) can also sometimes cause graininess.

Can I add vegetables to this casserole?

Yes! You can add finely diced vegetables like bell peppers, carrots, or zucchini to the meatloaf mixture. For the mac and cheese layer, consider adding frozen peas, broccoli florets, or spinach.

Is there a way to make this recipe lower in calories?

To reduce calories, use lean ground beef (90/10) or ground turkey, reduced-fat cheese, and whole grain pasta. You can also increase the vegetable content in the meatloaf mixture.

What should I serve with Mac and Cheese Meatloaf Casserole?

This casserole is a complete meal on its own, but it pairs nicely with a simple green salad, roasted vegetables, or steamed broccoli for a balanced dinner.

My mac and cheese layer dried out when baking. How can I prevent this?

Make sure your cheese sauce is quite saucy before adding it to the casserole, as it will thicken further during baking. You can also cover the dish with foil for part of the final baking time to retain moisture.

Can I use different cheeses for the mac and cheese layer?

Absolutely! While cheddar is classic, you can experiment with combinations like monterey jack, gruyère, colby, or even a bit of cream cheese for extra creaminess. Just make sure to use cheeses that melt well.

Conclusion

This Mac and Cheese Meatloaf Casserole brilliantly combines two beloved comfort foods into one satisfying dish that’s greater than the sum of its parts. The savory meatloaf foundation topped with creamy, cheesy pasta creates a meal that’s sure to become a family favorite. It’s the perfect solution for busy weeknights, potlucks, or anytime you need a hearty, crowd-pleasing dinner. The beauty of this recipe lies in its versatility—feel free to customize it with your favorite cheeses, add vegetables, or adjust the seasonings to make it your own. Whether served fresh from the oven or as next-day leftovers, this casserole delivers comfort food at its finest.

The BEST Mac and Cheese Meatloaf Casserole