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One pan mac and cheese meatloaf dinner bake with golden melted cheese and herbs

One Pan Mac and Cheese Meatloaf Dinner Bake

Chef Enzo, an Italian-American cuisine expert from Eat Every Slice, smiling while enjoying a plate of homemade pasta garnished with fresh basil.Enzo R.
This one pan mac and cheese meatloaf dinner bake is a clean eating inspired comfort meal. A baked meatloaf base and creamy macaroni and cheese layer come together in one balanced, family friendly dish.
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Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine American-Italian
Servings 6 servings

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 short pasta 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 and lightly grease a baking dish so the finished bake lifts out easily and portions stay intact.
  • Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente so it does not become overly soft during baking. Drain thoroughly and set aside.
  • In a large bowl, gently mix the ground beef, breadcrumbs, milk, eggs, garlic, onion, and Italian seasoning just until combined. Avoid overmixing to keep the meatloaf tender.
  • Press the meatloaf mixture evenly into the prepared baking dish, forming a flat, even layer without compacting it too tightly.
  • Bake the meatloaf layer for about 25 minutes so it sets and releases excess fat before adding the pasta layer.
  • While the meatloaf bakes, melt butter in a saucepan over medium heat. Whisk in flour and cook briefly 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.
  • Add the cooked pasta to the cheese sauce and stir gently so every piece is evenly coated.
  • Remove the baking dish from the oven and carefully spread the mac and cheese layer evenly over the partially baked meatloaf.
  • Return the dish to the oven and bake for 25 minutes, until the top is bubbly and lightly golden.
  • Allow the bake to rest for at least 10 minutes before serving so the layers set and portions hold together.

Notes

Make ahead: Assemble up to one day in advance and bake when needed.
Storage: Refrigerate leftovers for up to 4 days.
Freezing: Freeze portions for up to 2 months.
Reheating: Reheat gently to preserve moisture and creaminess.
Keyword balanced comfort food, clean eating dinner bowls, easy weeknight bake, mac and cheese meatloaf, one pan dinner bake