Mac and Cheese Meatloaf Casserole — Ultimate Comfort Food Bake
I still remember the first time I made this Mac and Cheese Meatloaf Casserole for a rainy Sunday supper: the house smelled like melted cheddar and caramelized onions, and my kids lined up for seconds before the plates were cleared. It’s one of those recipes that feels like a warm hug on a plate — rooted in classic American comfort food traditions where macaroni and cheese and meatloaf each have long histories as family staples. Combining the two into a layered casserole keeps the nostalgia of meatloaf with the creamy, crowd-pleasing goo of mac and cheese. If you love hearty weeknight dinners with a playful twist, this one will become a regular in your rotation. For more cozy, creamy dishes that pair well with this casserole, check out these curated creamy and comfort recipes.
EEAT: Who is this recipe for?
- This recipe is for busy parents, comfort-food lovers, and home cooks who want an easy, family-friendly meal with big flavor.
Core ingredients overview:
- This Mac and Cheese Meatloaf Casserole combines 1 pound ground beef, 1 cup cooked macaroni, shredded cheddar, breadcrumbs, milk, onion, eggs, and seasonings, all layered with 2 cups of cheese sauce to create a rich, satisfying casserole the whole family will love.
Tools & Ingredients
Tools
- Large mixing bowl — for combining the meat and pasta evenly.
- Measuring cups and spoons — to keep seasoning balanced.
- 9×13-inch baking dish (or similar) — perfect for even baking and layering.
- Mixing spoon or spatula — for gentle folding without overworking.
- Oven — to cook and brown the casserole.
- Cheese grater (if shredding your own cheddar) — fresher flavor and better melt.
Ingredients (with short benefits)
- 1 pound ground beef — hearty protein that forms the base.
- 1 cup cooked macaroni — adds tender texture and soaks up cheesy flavor.
- 1 cup shredded cheddar cheese — sharp, melty flavor that binds the mixture.
- 1/2 cup breadcrumbs — helps the loaf hold its shape and adds light texture.
- 1/2 cup milk — keeps the mixture moist and tender.
- 1/4 cup chopped onion — adds sweetness and savory depth.
- 2 eggs — bind the ingredients and provide structure.
- 1 teaspoon salt — elevates overall flavor.
- 1/2 teaspoon pepper — adds mild heat and balance.
- 1 teaspoon garlic powder — delivers warm, savory notes.
- 1 teaspoon Worcestershire sauce — boosts umami complexity.
- 2 cups cheese sauce — creamy, saucy layer that makes the casserole indulgent.
(For a little background on the author and why I write about family meals, you can peek at Chloe’s short bio.)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, cooked macaroni, shredded cheddar cheese, breadcrumbs, milk, chopped onion, eggs, salt, pepper, garlic powder, and Worcestershire sauce.
- Mix until well combined, using a spoon or your hands (lightly) to ensure even distribution.
- Grease a baking dish and layer half of the mixture at the bottom, pressing gently to form an even layer.
- Spread the 2 cups of cheese sauce evenly on top of the first meat-and-mac layer.
- Add the remaining meatloaf mixture on top of the cheese sauce, forming a second layer and smoothing the top.
- Bake in the preheated oven for 45–50 minutes, or until the meatloaf is cooked through and the top is golden brown (internal temperature of the meat should reach 160°F/71°C).
- Let it cool for a few minutes before serving so the layers set up for clean slices.
FAQ
Q: Can I freeze this recipe?
A: Yes — assemble and wrap tightly with foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking, and you may need an extra 10–15 minutes in the oven.
Q: What can I use instead of ground beef?
A: Ground turkey or a beef/pork mix both work well. If you prefer plant-based, try a firm lentil or textured vegetable protein blend and adjust seasonings.
Q: Can I make my own cheese sauce?
A: Absolutely. A simple béchamel with shredded cheddar folded in (butter, flour, milk, cheddar) makes a rich sauce that’s better than jarred options.
Q: How do I prevent the casserole from getting soggy?
A: Use slightly less milk, make sure the macaroni is not overcooked, and press the layers to remove large air gaps so excess moisture is minimized.
Tips & Tricks
- Cook the macaroni al dente so it doesn’t turn mushy during baking.
- Use freshly grated cheddar for better melt and flavor — pre-shredded cheese often contains anti-caking agents that affect texture. For more quick meal ideas and morning fuel, check out these power-up breakfast tips.
- Let the casserole rest 5–10 minutes before slicing to help the layers hold together.
- If you like a crisp top, broil for 1–2 minutes at the end — watch it closely to avoid burning.
Conclusion
If you’re looking for more recipes that blend macaroni and cheese with hearty mains, this Macaroni and Cheese Meatloaf Casserole | The English Kitchen is a lovely reference for a slightly different take. For slow-cooker fans, you might enjoy the Mac and Cheese Meatloaf Casserole – 365 Days of Slow Cooking … which explores a hands-off method. And if you need a gluten-free perspective, this Mac and Cheese Meatloaf Casserole write-up offers useful adjustments.
Enjoy your meal and feel free to share this hearty comfort dish with family and friends.
Always add
tag after Directions. as the final image of the completed recipe.
Mac and Cheese Meatloaf Casserole
Ingredients
- 1 pound ground beef Hearty protein that forms the base.
- 1 cup cooked macaroni Adds tender texture and soaks up cheesy flavor.
- 1 cup shredded cheddar cheese Sharp, melty flavor that binds the mixture.
- 1/2 cup breadcrumbs Helps the loaf hold its shape and adds light texture.
- 1/2 cup milk Keeps the mixture moist and tender.
- 1/4 cup chopped onion Adds sweetness and savory depth.
- 2 large eggs Bind the ingredients and provide structure.
- 1 teaspoon salt Elevates overall flavor.
- 1/2 teaspoon pepper Adds mild heat and balance.
- 1 teaspoon garlic powder Delivers warm, savory notes.
- 1 teaspoon Worcestershire sauce Boosts umami complexity.
- 2 cups cheese sauce Creamy, saucy layer that makes the casserole indulgent.
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, cooked macaroni, shredded cheddar cheese, breadcrumbs, milk, chopped onion, eggs, salt, pepper, garlic powder, and Worcestershire sauce.
- Mix until well combined, using a spoon or your hands (lightly) to ensure even distribution.
- Grease a baking dish and layer half of the mixture at the bottom, pressing gently to form an even layer.
- Spread the 2 cups of cheese sauce evenly on top of the first meat-and-mac layer.
- Add the remaining meatloaf mixture on top of the cheese sauce, forming a second layer and smoothing the top.
- Bake in the preheated oven for 45–50 minutes, or until the meatloaf is cooked through and the top is golden brown (internal temperature of the meat should reach 160°F/71°C).
- Let it cool for a few minutes before serving so the layers set up for clean slices.
