Baked Mac and Cheese Meatloaf Casserole for Easy Dinners
This baked mac and cheese meatloaf casserole is a comforting Italian-inspired weeknight dinner. A tender meatloaf base and creamy macaroni and cheese layer bake together into a satisfying and family friendly meal.
Equipment
- Large mixing bowl
- Large pot
- Medium saucepan
- Whisk
- Baking dish
Ingredients
Meatloaf Layer
- 1 1/2 lb ground beef lean preferred
- 1 cup breadcrumbs
- 1/2 cup milk
- 2 large eggs
- 2 cloves garlic minced
- 1 onion finely chopped
- 1 tsp Italian seasoning
Mac and Cheese Layer
- 12 oz elbow macaroni cooked al dente
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 cups milk warmed
- 1 1/2 cups cheddar cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F. Lightly grease a baking dish so the casserole releases easily after baking and portions lift out cleanly.
- Bring a large pot of salted water to a rolling boil. Cook the macaroni until just al dente so it keeps its structure during baking. Drain thoroughly and set aside.
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, eggs, garlic, onion, and Italian seasoning. Mix gently just until combined to avoid compacting the meat.
- Press the meatloaf mixture evenly into the prepared baking dish, forming a flat, even layer without packing it too tightly.
- Bake the meatloaf layer for about 20 minutes so it sets slightly and can support the mac and cheese layer without mixing.
- While the meatloaf bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook for about one minute to remove the raw flour taste.
- Slowly whisk in warmed milk, stirring constantly until the sauce thickens and becomes smooth and creamy.
- Lower the heat and stir in the shredded cheeses until fully melted. Season lightly with salt and pepper and remove from heat.
- Combine the cooked macaroni with the cheese sauce, stirring gently so every piece of pasta is evenly coated.
- Remove the baking dish from the oven and carefully spread the mac and cheese evenly over the partially baked meatloaf layer.
- Return the casserole to the oven and bake for 20 to 25 minutes, until the top is bubbly and lightly golden.
- Let the casserole rest for 10 minutes before serving. This allows the layers to set and makes slicing easier.
Notes
Make ahead: Assemble the casserole up to one day in advance and bake when ready.
Storage: Refrigerate leftovers for up to 4 days.
Freezing: Freeze cooled portions for up to 2 months.
Reheating: Reheat gently to keep the cheese sauce creamy.