Mac and Cheese Meatloaf Casserole

This gooey mac and cheese meatloaf casserole is my answer to cravings for serious comfort food on busy weeknights Think of it as the ultimate one pan dinner with tender macaroni swaddled in creamy cheddar sauce resting on a perfectly seasoned meatloaf base Just right for a crowd and always scraped clean by the end of dinner

I first created this casserole after running out of ideas for what to do with leftover mac and cheese and my whole family declared it an instant keeper

Ingredients

• Ground beef: for a hearty meaty base use eighty five percent lean for best flavor and texture
• Macaroni: creates that classic comfort feel elbow shapes hold cheese sauce perfectly always look for pasta with a rougher surface so sauce sticks
• Cheddar cheese: shredded sharp cheddar melts beautifully and gives the casserole bold flavor freshly grated is easier to melt than the bagged kind
• Onion: diced finely so it softens into the meatloaf layer look for firm onions with papery skins
• Breadcrumbs: help bind the meatloaf use plain or Italian style for extra flavor opt for fresh breadcrumbs if possible
• Egg: keeps the meatloaf tender and holds everything together choose large free range eggs for the brightest yolks
• Milk: essential for the cheese sauce and meatloaf richness whole or two percent milk works best
• Salt: brings balance to every layer use kosher or sea salt for better control
• Pepper: adds subtle heat freshly cracked is best here
• Paprika: gives warmth and color smoked paprika adds another layer of flavor
• Dry mustard: wakes up the cheese sauce and adds tang look for a bright yellow powder with a strong aroma

Step by Step Instructions

Prep the Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit get your baking dish ready by greasing it which helps prevent sticking and makes cleanup easier

Make the Meatloaf Base:

In a large bowl combine ground beef diced onion breadcrumbs egg milk salt and pepper Mix with your hands until just blended to keep the meatloaf tender Gently press this mixture into an even layer at the bottom of your prepared baking dish

Bake the Meatloaf Layer:

Place the dish on the center rack and bake for about twenty minutes This starts to set the meat so the layers stay distinct

Cook the Pasta:

Meanwhile bring a large pot of salted water to a boil Add uncooked macaroni and cook according to package directions until al dente meaning the pasta is just firm with a little bite Drain thoroughly as extra water can make the casserole runny

Make the Cheese Sauce:

Melt butter in a saucepan over medium heat Wait until bubbly then stir in flour and cook just one minute this removes the raw flour taste and thickens the sauce Slowly whisk in milk a little at a time stirring constantly until it thickens to coat the back of a spoon Stir in salt pepper paprika and dry mustard Add shredded cheddar cheese by handfuls letting each addition melt before adding more Remove from heat once it’s smooth and velvety

Combine and Layer:

Pour the cooked pasta into the cheese sauce and stir until every noodle is coated Taste and adjust seasoning if needed Pour this mac and cheese mixture over the baked meatloaf layer Spread gently with a spoon

Top and Final Bake:

Sprinkle any reserved cheese over the top then return the dish to the oven Bake another twenty five minutes until the cheese on top is deeply golden and bubbly Let it stand a few minutes before cutting to help the layers set

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My favorite part of this casserole is the crunchy golden cheese that forms on top My kids always compete for those corners and it’s become a playful family tradition to call dibs on the cheesiest slice

Storage Tips

Cool leftovers completely before covering and storing in an airtight container in the fridge This casserole keeps well for three days For longer storage wrap individual portions tightly and freeze reheating in the oven for best texture

Ingredient Substitutions

Try ground turkey or chicken for a lighter base or swap in gluten free pasta and breadcrumbs to make it allergy friendly Monterey Jack or a blend of cheeses also works well in the sauce Leftover cooked vegetables like spinach or broccoli can be stirred into the mac and cheese for extra nutrition

Serving Suggestions

Cut generous squares and serve with a simple green salad or steamed broccoli A dash of hot sauce or a spoonful of ketchup on the side is never out of place Leftovers are fantastic packed in lunchboxes or reheated for a cozy midnight snack

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Cultural Context

Mac and cheese meatloaf casserole is a fun twist on two American classics Both dishes grew out of the need for affordable comforting meals that stretch ingredients to feed families This layered casserole merges the best of both worlds for modern tastes

Common Queries

→ Can I use different cheeses in this casserole?

Absolutely! Swap cheddar for mozzarella, Monterey Jack, or your favorite blend for varied flavor and texture.

→ How do I prevent the casserole from becoming watery?

Ensure the macaroni is cooked al dente and avoid excess milk. Drain well and don't overmix the cheese sauce.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole a day ahead, cover, and refrigerate. Bake just before serving for best results.

→ Are there ways to make it healthier?

Substitute ground turkey for beef, use whole grain pasta, or add spinach or diced veggies for nutritional boosts.

→ What sides pair well with this casserole?

A simple green salad or steamed vegetables balance the richness and complement the hearty flavors.