Mac and Cheese Meatloaf Casserole

This mac and cheese meatloaf casserole is the ultimate comfort food mash-up. It layers juicy, flavorful meatloaf with creamy, cheesy macaroni and finishes it all off with a golden baked top. It’s hearty, rich, and completely satisfying—a meal I love to make when I want something that feels cozy, filling, and fun for the whole family.

Why You’ll Love This Recipe

I love how this casserole combines two classic dishes into one incredible bake. The meatloaf layer is savory and perfectly seasoned, while the mac and cheese on top is creamy and loaded with cheese. It’s a full meal in one pan, which means easy serving and cleanup. I can prep it ahead, bake it later, and even customize the flavors depending on my mood. It’s nostalgic, indulgent, and absolutely crowd-pleasing.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatloaf base:

• Ground beef (or a mix of beef and pork)

• Onion, finely chopped

• Garlic, minced

• Breadcrumbs

• Egg

• Milk

• Ketchup

• Worcestershire sauce

• Salt and pepper

For the mac and cheese topping:

• Elbow macaroni

• Butter

• All-purpose flour

• Milk

• Cheddar cheese, shredded

• Mozzarella cheese (optional, for extra melt)

• Salt and pepper

• Optional: paprika or breadcrumbs for topping

directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Make the meatloaf layer:
2. In a large bowl, I combine the ground beef, onion, garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and pepper.
3. I mix everything until just combined, then press the mixture evenly into the bottom of the baking dish.
4. I bake it uncovered for 20–25 minutes while I prepare the mac and cheese.

Make the mac and cheese:
5. I boil the macaroni according to package directions, then drain and set aside.
6. In a saucepan, I melt the butter over medium heat, stir in the flour, and cook for 1 minute to make a roux.
7. I slowly whisk in the milk and cook until the sauce thickens.
8. I stir in the shredded cheddar (and mozzarella if using), seasoning with salt and pepper until smooth and creamy.
9. I mix in the cooked pasta until evenly coated.

Assemble and bake:
10. I remove the partially baked meatloaf from the oven and spread the mac and cheese over the top.
11. I sprinkle extra cheese, breadcrumbs, or paprika if I want a crispy topping.
12. I return the dish to the oven and bake for another 15–20 minutes, or until the top is golden and bubbly.
13. I let it rest for a few minutes before slicing and serving.

Servings and timing

This casserole serves 6–8 people. It takes about 20 minutes to prep and 40–45 minutes to bake in total. I usually let it cool for 5–10 minutes before cutting into it.

Variations

• I sometimes add cooked bacon bits to the mac and cheese for extra flavor.

• For a spicier version, I mix in diced jalapeños or use pepper jack cheese.

• I’ve swapped in ground turkey or chicken for a lighter meatloaf base.

• When I want a veggie boost, I mix in finely chopped spinach or shredded zucchini into the meat mixture.

• I occasionally make mini versions in muffin tins for fun individual portions.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions or warm the entire dish in a 325°F (165°C) oven until hot. This casserole also freezes well—once cooled, I wrap portions tightly and freeze for up to 2 months. I reheat from frozen by covering with foil and baking until warmed through.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble the entire casserole ahead, cover it, and refrigerate it for up to 24 hours. When I’m ready to bake, I just add 5–10 extra minutes to the cooking time.

Can I use boxed mac and cheese?

If I’m short on time, I’ve used boxed mac and cheese as a shortcut. It’s not quite as rich as homemade, but it still works and tastes great.

What’s the best cheese to use?

I love using sharp cheddar for bold flavor, but I’ve mixed in mozzarella, Colby Jack, or even gouda for extra creaminess.

How do I keep the meatloaf layer from drying out?

I make sure not to overbake the meatloaf, and I don’t skip the egg and milk—they help keep it moist and tender.

Can I add vegetables to the casserole?

Yes, I’ve mixed in sautéed mushrooms, bell peppers, or peas into the mac and cheese or the meat layer for added texture and nutrition.

Conclusion

Mac and cheese meatloaf casserole is one of my ultimate comfort food favorites. It’s warm, filling, and packed with cheesy, meaty goodness in every bite. Whether I’m cooking for my family or feeding a crowd, this dish always delivers big-time flavor and lots of smiles. It’s a satisfying way to enjoy two classics—mac and cheese and meatloaf—in one delicious dish.