Name: Irresistible 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 Base:; 1.5 lbs ground beef; 3/4 cup breadcrumbs; 1 egg; 1/4 cup milk; 1/2 onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; For the Mac and Cheese Topping:; 8 oz elbow macaroni or small shells; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 2 cups shredded cheddar cheese; 1/2 cup shredded mozzarella (optional); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika or mustard powder (optional)

Jump to Recipe·Leave a Review

This Mac and Cheese Meatloaf Casserole is the ultimate comfort food mashup that I turn to when I want something hearty, cheesy, and totally satisfying. Juicy, flavorful meatloaf forms the base, topped with creamy, gooey macaroni and cheese—all baked together into one delicious casserole. It’s rich, indulgent, and perfect for feeding a hungry crowd or just treating myself to something special.

Why You’ll Love This Recipe

I love this casserole because it combines two classic favorites—meatloaf and mac and cheese—into one unforgettable dish. It’s perfect for cozy nights, potlucks, or anytime I need a meal that’s comforting and crowd-pleasing. The textures are amazing, with the savory meat layer under a cheesy, creamy pasta topping that’s baked to golden perfection. Irresistible Mac and Cheese Meatloaf Casserole

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
Breadcrumbs
Egg
Milk
Onion (finely chopped)
Garlic (minced)
Ketchup
Worcestershire sauce
Salt and pepper

For the mac and cheese topping:

Elbow macaroni or small pasta shells
Butter
All-purpose flour
Milk
Shredded cheddar cheese
Mozzarella cheese (optional for extra stretch)
Salt and pepper
Paprika or mustard powder (optional for added flavor)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, I mix together all the meatloaf ingredients until just combined, then press the mixture evenly into the bottom of the dish.
I bake the meatloaf base for about 20–25 minutes while I make the mac and cheese.
For the mac and cheese, I boil the pasta until al dente, then drain and set it aside.
In a saucepan, I melt butter, whisk in flour, and cook for 1–2 minutes to make a roux. I slowly whisk in milk and cook until thickened.
I stir in the shredded cheese, salt, pepper, and optional seasonings, then add the cooked pasta and mix until fully coated.
I spoon the mac and cheese over the partially baked meatloaf, spreading it into an even layer.
I return the dish to the oven and bake for another 15–20 minutes, until the top is bubbly and golden.
I let it cool for 5–10 minutes before slicing and serving.

Servings and timing

This recipe makes about 6–8 servings. It takes around 20 minutes to prep and 40–45 minutes to cook, so I usually have it ready in about an hour.

Variations

Sometimes I add crumbled jalapeños to the mac and cheese for an extra kick. I’ve also made it with BBQ sauce mixed into the meatloaf layer or used pepper jack cheese for spice. When I want to lighten it up, I use ground turkey and a lower-fat cheese mix—it’s still super satisfying.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for quick servings or warm it in the oven at 350°F until heated through. It also freezes well—I let it cool completely, slice it into portions, and freeze them for easy future meals. Irresistible Mac and Cheese Meatloaf Casserole

FAQs

Can I use boxed mac and cheese?

Yes, when I’m short on time, I’ve used a boxed mac and cheese and it still tastes great. I just prepare it according to the box and layer it over the baked meatloaf base.

What type of cheese works best?

I like using sharp cheddar for the most flavor, but mozzarella adds a great melty texture. I’ve also used a mix of cheeses like Monterey Jack or Colby.

How do I keep the meatloaf from drying out?

I make sure not to overbake it in the first stage. The mac and cheese layer also helps lock in moisture during the second bake.

Can I make this casserole ahead of time?

Yes, I assemble everything and refrigerate it before the final bake. When ready, I bake it covered for 20 minutes, then uncover to brown the top.

Can I make this gluten-free?

Yes, I’ve used gluten-free breadcrumbs and pasta, and thickened the sauce with a gluten-free flour blend. It still turns out rich and delicious.

Conclusion

This Mac and Cheese Meatloaf Casserole is the definition of comfort food, combining two favorites into one warm, cheesy, satisfying dish. It’s easy to make, packed with flavor, and always a hit at the table. Whether I’m sharing it or saving leftovers for later, it’s a meal I come back to again and again.