This Mac and Cheese Meatloaf Casserole is the ultimate comfort food mashup that solves the eternal "what's for dinner" crisis. Juicy seasoned meatloaf topped with creamy, cheesy macaroni that's the whole thing. Bakes into this ridiculously satisfying casserole with a golden cheese crust and hearty layers that everyone devours. I make this Mac and Cheese Meatloaf Casserole whenever I need something that feeds a crowd without spending hours in the kitchen.
Why You'll Love This Mac and Cheese Meatloaf Casserole
Real talk this meatloaf mac and cheese casserole is one of those genius recipes where you get two comfort food classics in one dish and my family asks for it constantly.
What Actually Works: This Mac and Cheese Meatloaf Casserole recipe layers seasoned ground beef meatloaf in a baking dish, tops it with creamy mac and cheese, then bakes everything together until bubbly and golden. That's it. One dish, familiar ingredients, about an hour total including baking time. Comes out looking like you spent all day cooking but actually requires minimal effort.
My kids who normally fight over whether we're having meatloaf or mac and cheese literally can't complain because they're getting both. It's hearty enough for the hungriest teenagers but easy enough that I make it on busy weeknights. People always assume there's some complicated layering technique or special sauce.
Why Other Methods Fail: Most meatloaf casserole with macaroni attempts mess up by overcooking the pasta separately which makes it mushy after baking, or they use pre-made mac and cheese that separates and gets grainy in the oven. Some skip browning the meat properly so it releases too much grease and makes the whole casserole soupy.
Others don't season the meatloaf layer enough so it tastes bland compared to the cheesy mac on top. This Mac and Cheese Meatloaf Casserole keeps it simple—proper seasoning, right pasta texture, perfect cheese ratio every single time.
The thing that changed everything: Understanding that you need to UNDERCOOK THE PASTA and use REAL CHEESE SAUCE for Mac and Cheese Meatloaf Casserole. My first attempt I cooked the elbow macaroni until fully tender because that's what the box said. After baking with the meatloaf it turned to complete mush and the texture was awful.
Started cooking the pasta just until barely al dente and suddenly it finished cooking perfectly in the oven with that ideal tender-but-not-mushy bite. Also tried using boxed mac and cheese mix the first time because I thought it'd be easier. The cheese sauce broke and got grainy. Made a simple real cheese sauce with butter, milk, and shredded cheddar and got that creamy restaurant-quality Mac and Cheese Meatloaf Casserole that stays smooth and delicious.
Jump to:
- Why You'll Love This Mac and Cheese Meatloaf Casserole
- What You'll Need for Mac and Cheese Meatloaf Casserole
- How to Make Mac and Cheese Meatloaf Casserole
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Mac and Cheese Meatloaf Casserole
- My Mac and Cheese Meatloaf Casserole Journey
- FAQ
- Mac and Cheese Meatloaf Casserole
- Related
- Pairing
What You'll Need for Mac and Cheese Meatloaf Casserole
Basic pantry staples and everyday ingredients. This is the easiest comfort food casserole you'll bake this month.
Main Ingredients
- Ground beef
- Elbow macaroni
- Shredded cheddar cheese
- Milk
- Butter
- Breadcrumbs
- Eggs
- Ketchup
- Onion
- Garlic powder
- Salt and pepper
Optional Add-Ins
- Crushed Ritz crackers
- Worcestershire sauce
- Panko breadcrumbs
- Mozzarella cheese
- Green onions
- Parmesan cheese
Exact measurements in the Recipe card.
How to Make Mac and Cheese Meatloaf Casserole
This baked Mac and Cheese Meatloaf Casserole comes together easier than making them separately. The layering technique is almost embarrassingly simple.
Prep the Meatloaf Layer
- Preheat your oven to 350°F
- Mix ground beef with breadcrumbs, egg, diced onion, ketchup, and seasonings
- Don't overmix or the meatloaf gets dense—just combine until everything's incorporated
- Season generously with salt, pepper, and garlic powder
- Press the meat mixture evenly into a greased 9x13 baking dish
- Make sure it's flat and even so the mac and cheese sits properly on top
- You can also add Worcestershire sauce for deeper flavor
Cook the Macaroni
- Bring a large pot of salted water to a boil
- Cook elbow macaroni for only 5-6 minutes—it should still have a firm bite
- You want it seriously undercooked because it'll finish cooking in the oven
- Drain the pasta but don't rinse it
- The starch on the pasta helps the cheese sauce stick better
- This step is crucial for texture in your layered meatloaf mac and cheese
Make the Cheese Sauce
- Melt butter in a large saucepan over medium heat
- Whisk in flour to make a roux—cook for about 1 minute
- Slowly pour in milk while whisking constantly to avoid lumps
- Keep stirring until the sauce thickens, about 3-4 minutes
- Remove from heat and stir in shredded cheddar cheese until completely melted
- Season with salt and pepper to taste
- Toss the undercooked macaroni into this creamy cheese sauce
- This makes real homemade mac and cheese that won't separate when baked
Assemble and Bake
- Let it rest for 10 minutes before serving so the layers set properly
- Spread the meatloaf mixture evenly in your baking dish
- Top with the entire mac and cheese mixture, spreading it out to the edges
- Sprinkle extra shredded cheddar on top for that golden crust
- You can add crushed crackers or panko on top for extra crunch
- Bake uncovered at 350°F for 40-45 minutes
- The meatloaf should reach 160°F internal temperature and the cheese should be bubbly
- If the top isn't golden enough, broil for 2-3 minutes at the end
You'll have this incredible mac and cheese meatloaf casserole with juicy seasoned beef and creamy cheesy pasta that's become our most-requested family dinner.
Top Tip
Undercook your pasta for Mac and Cheese Meatloaf Casserole recipe. Made this mistake three times cooking the elbow macaroni until fully tender like the package said. After baking with the meatloaf layer for 45 minutes the pasta turned to complete mush and lost all texture. Started cooking it just 5-6 minutes until barely al dente and suddenly the final Mac and Cheese Meatloaf Casserole had perfectly cooked macaroni that held its shape. That slight undercooking is what makes this easy meatloaf casserole have great texture instead of being a mushy mess.
Also, use real cheese for the sauce. I tried using pre-shredded cheese with the anti-caking additives and it got grainy and separated. Started shredding sharp cheddar from a block and got that smooth, creamy Mac and Cheese Meatloaf Casserole that stays perfect even after baking.
Ingredient Substitutions & Variations
The base best mac and cheese meatloaf casserole is perfect but you can customize it however you want.
With Different Meat
Use ground turkey or chicken instead of beef for a lighter version. Mix ground beef with ground pork for more flavor and moisture. Makes your beef casserole recipe even more versatile.
Cheese Options
Use a blend of cheddar, mozzarella, and parmesan for ultra-cheesy layers. Add cream cheese to the sauce for extra creaminess in your mac and cheese topped meatloaf. Try pepper jack for a spicy kick.
Pasta Variations
Swap elbow macaroni for shells, rotini, or cavatappi. Different shapes catch more cheese sauce. Makes your meatloaf and macaroni casserole even better.
Add Vegetables
Mix diced bell peppers or mushrooms into the meatloaf layer. Stir frozen peas or broccoli into the mac and cheese. Sneaks veggies into this comfort food casserole recipe.
Make It Fancy
Top with crispy bacon pieces and green onions. Add a layer of caramelized onions between the meatloaf and mac. Turns your family-friendly dinner into something special.
Topping Options
Crush Ritz crackers mixed with melted butter for a crispy top. Use panko breadcrumbs with parmesan. Add French fried onions for extra crunch on your baked mac and cheese meatloaf.
Glaze It
Brush the meatloaf layer with ketchup glaze before adding the mac and cheese. Mix ketchup with brown sugar and mustard. Makes it taste like classic meatloaf inside your hearty comfort food.
Storage and Reuse Instructions
Yeah, mac and cheese meatloaf casserole keeps great and reheats beautifully actually.
Refrigerator: Cover leftover meatloaf mac and cheese with foil and refrigerate for up to 4 days. Reheat in a 350°F oven for 20-25 minutes until heated through. Microwave individual portions for 2-3 minutes, though oven keeps it less mushy.
Freezing: This cheesy meatloaf casserole freezes really well for up to 3 months. Let it cool completely, cover tightly with plastic wrap then foil. Thaw overnight in fridge and reheat in oven at 350°F for 30-35 minutes. You can also freeze it before baking—just add 15-20 minutes to baking time if going straight from frozen.
Make-Ahead: Assemble the entire mac and cheese meatloaf casserole up to 24 hours before baking. Cover and refrigerate, then bake as directed, adding 5-10 extra minutes since it's cold. Great for easy meatloaf casserole meal prep.
Serving: Serve this comfort food casserole hot from the oven. Let it rest 10 minutes so the layers set and it's easier to cut clean portions. Reheated leftovers taste just as good as fresh.
What to Serve With Mac and Cheese Meatloaf Casserole
This hearty comfort food is a complete meal but pairs great with simple sides that balance the richness.
Classic Options: Simple green salad with vinaigrette, roasted green beans, or garlic bread. The fresh vegetables cut through the richness of the cheesy mac and beef casserole.
Vegetable Sides: Steamed broccoli, roasted Brussels sprouts, or sautéed spinach. Adds nutrition and color to your meatloaf casserole with macaroni plate.
Light and Fresh: Coleslaw, cucumber salad, or tomato salad with fresh herbs. The acidity balances this rich layered meatloaf mac and cheese perfectly.
Comfort Food Spread: Pair with other family favorites for the ultimate comfort dinner. This mac and cheese topped meatloaf is the star but loves company.
My Mac and Cheese Meatloaf Casserole Journey
First time I made mac and cheese meatloaf casserole I cooked the pasta fully tender and used the cheese powder from a box because I thought it'd be easier. The macaroni turned to mush after baking and the cheese sauce was grainy and separated. My husband ate it to be nice but my kids refused after two bites.
Tried again cooking the pasta just barely al dente and making real cheese sauce with actual cheddar. Suddenly the texture was perfect—tender pasta that held its shape and creamy smooth cheese. My kids who'd rejected the first version asked for thirds.
Then I forgot to season the meatloaf properly and used lean ground beef. It was dry and bland compared to the cheesy mac on top. Started using 80/20 ground beef with good seasoning and the flavors finally balanced. The fat from the beef kept everything moist without being greasy.
Now I make this best mac and cheese meatloaf casserole twice a month because I know the tricks—undercook the pasta, real cheese sauce, season the meat well, and don't use super lean beef.
FAQ
What is cowboy meatloaf?
Cowboy meatloaf is a hearty variation that adds bacon, barbecue sauce, and sometimes cheese or jalapeños to regular meatloaf. Some versions include beans or corn mixed into the meat. For mac and cheese meatloaf casserole, you could add these cowboy-style ingredients to the beef layer for extra flavor. Bacon pieces and BBQ sauce work especially well. It's basically regular meatloaf with bold, Western-inspired additions that make it even more filling and flavorful.
What is the secret ingredient for mac & cheese?
What is cowboy meatloaf?
The secret to great mac and cheese is using a proper cheese sauce made with real butter, milk, and freshly shredded cheese—not pre-shredded. Many recipes add a tiny bit of mustard powder or hot sauce for depth without obvious flavor. For mac and cheese meatloaf casserole recipe, slightly undercooking the pasta before baking is crucial so it doesn't get mushy. Some people add cream cheese or evaporated milk for extra creaminess. The real secret is patience—don't rush the cheese sauce and use quality cheddar.
Is it better to use panko or bread crumbs in meatloaf?
Regular breadcrumbs work great for meatloaf mac and cheese casserole because they absorb moisture better and help bind the meat. Panko breadcrumbs are lighter and crispier, which can make the meatloaf slightly less dense. For this layered meatloaf mac and cheese, I prefer regular dried breadcrumbs because they create better structure under the heavy mac and cheese topping. If you want to use panko, pulse it in a food processor first to make it finer. Both work fine regular breadcrumbs just give slightly better texture for casseroles.
What kind of meat is mac and cheese loaf?
Mac and cheese loaf typically uses ground beef as the base, usually 80/20 for the right fat content. Some recipes use a mix of ground beef and ground pork for more flavor. You can also make it with ground turkey or chicken for a lighter version, though it won't be as moist. For the best mac and cheese meatloaf casserole, stick with regular ground beef—the fat keeps everything juicy and flavorful during the long baking time. Leaner meat tends to dry out when baked this way.
More Recipes You'll Love
Once you've nailed this Mac and Cheese Meatloaf Casserole, try my Rotisserie Chicken Broccoli Pasta for another easy one-dish dinner that's creamy, comforting, and uses shortcuts. My Christmas Cranberry Meatballs Recipe is perfect for holiday gatherings with sweet-tart glaze everyone loves. And my French Onion Chicken Orzo Casserole Recipe brings those deep caramelized flavors into a hearty baked dish that's just as satisfying.
Mac and Cheese Meatloaf Casserole
Equipment
- 1 9x13 inch baking dish For layering and baking the casserole
- 1 Large pot To boil the macaroni
- 1 Large mixing bowl To mix the meatloaf ingredients
- 1 Medium saucepan To make the cheese sauce
- 1 Whisk For smooth cheese sauce
- 1 Oven To bake the casserole at 350°F
Ingredients
- 2 lbs ground beef 80/20
- 1 cup breadcrumbs
- 1 large egg
- ½ cup ketchup
- ½ cup diced onion
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 lb elbow macaroni
- 4 tablespoon butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 3 cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
- ½ cup panko breadcrumbs optional
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish. In a large mixing bowl, combine ground beef, breadcrumbs, egg, ketchup, diced onion, minced garlic, salt, pepper, garlic powder, and Worcestershire sauce. Mix gently until just combined—don't overmix. Press the meatloaf mixture evenly into the bottom of the prepared baking dish, spreading it to the edges to create an even layer about 1 inch thick.
- Bring a large pot of salted water to a rolling boil over high heat. Add elbow macaroni to the boiling water and cook for only 5-6 minutes—it should still have a firm bite and be quite undercooked. Drain the pasta but do not rinse it. The starch on the pasta helps the cheese sauce stick better.
- In a medium saucepan, melt butter over medium heat. Add flour to the melted butter and whisk constantly for about 1 minute to create a roux. Slowly pour in the milk while whisking constantly to prevent lumps from forming. Keep stirring the sauce over medium heat for 3-4 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the shredded cheddar cheese until completely melted and smooth. Season with salt and pepper to taste. Add the drained undercooked macaroni to the cheese sauce and stir gently until every piece of pasta is coated.
- Spread the mac and cheese mixture evenly over the meatloaf layer in the baking dish, spreading it all the way to the edges. Sprinkle the remaining cup of shredded cheddar cheese over the top of the mac and cheese. If using, add panko breadcrumbs on top for extra crunch. Place the baking dish in the preheated oven and bake uncovered for 40-45 minutes, until the meatloaf reaches an internal temperature of 160°F and the cheese on top is golden and bubbly. If you want an extra golden top, turn on the broiler for the last 2-3 minutes of baking, watching carefully so it doesn't burn.
- Remove the casserole from the oven and let it rest for 10 minutes before slicing this allows the layers to set and makes it easier to cut clean portions. Cut into squares and serve hot, garnished with fresh parsley or green onions if desired.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Mac and Cheese Meatloaf Casserole Recipe:
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