Mac and Cheese Meatloaf Casserole
450kcal
Ingredients
Main 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
Preparation
- 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.
Nutrition
Serving1gCalories450kcalCarbohydrates30gProtein35gFat25gSaturated Fat12gSodium800mgFiber2gSugar3g
Notes
Cook the macaroni al dente so it doesn't turn mushy during baking. Use freshly grated cheddar for better melt and flavor. 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.