I can never resist a casserole that stacks creamy mac and cheese over savory meatloaf for one seriously satisfying dinner. This is the kind of hearty, cheesy mashup that makes everyone at the table come back for seconds.

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I’m obsessed with this Mac and Cheese Meatloaf Casserole because it hits every greedy dinner craving I have in one pan. The creamy elbow macaroni gets tangled with sharp cheddar cheese, then the meatloaf layer brings that savory, saucy, no-nonsense bite I always want when I’m starving and impatient.

But the real magic is the contrast: cheesy pasta, beefy richness, browned edges, and that messy scoop that refuses to stay neat. And honestly, I love a dinner that looks a little chaotic but tastes like I knew exactly what I was doing.

Big portions. Big flavor.

Zero polite little bites.

Ingredients

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Elbow macaroni makes it cozy, filling, and perfect for catching all that cheese.
Sharp cheddar brings the big, tangy flavor you actually want in mac.
Mozzarella adds extra stretch, if you’re into that gooey cheese pull.
Parmesan gives a salty little bite that keeps things from tasting flat.
Butter, flour, milk, and cream make the sauce rich, smooth, and comforting.
Mustard and paprika add zip, warmth, and a little diner-style attitude.
Ground beef makes it hearty, meaty, and totally dinner-worthy.
Ground pork or sausage adds richness, Basically making the meatloaf extra juicy.
Breadcrumbs and egg help hold everything together without getting weirdly dense.
Onion and garlic bring that homemade smell you’ll notice right away.
Worcestershire, ketchup, and Dijon give the meatloaf sweet, tangy, savory balance.
Italian seasoning or parsley keeps it from feeling too heavy.
Plus, the ketchup glaze gives that sticky, classic meatloaf top everyone steals.

Ingredient Quantities

1 pound elbow macaroni, uncooked

3 cups shredded sharp cheddar cheese, divided

1 cup shredded mozzarella cheese, optional

1/2 cup grated Parmesan cheese

4 tablespoons unsalted butter

1/4 cup all purpose flour

3 cups whole milk, warmed

1/2 cup heavy cream or extra milk

1 teaspoon yellow mustard

1/2 teaspoon smoked paprika or regular paprika

1/2 teaspoon ground black pepper

1 teaspoon kosher salt, plus more to taste

1 1/2 pounds ground beef (80 20 blend for best flavor)

1/2 pound ground pork or Italian sausage, optional for added richness

1 cup plain breadcrumbs or panko

1 large egg, beaten

1 small yellow onion, finely chopped (about 1 cup)

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

1 tablespoon ketchup, plus 1/3 cup ketchup for topping glaze

1 tablespoon Dijon mustard

1 teaspoon dried Italian seasoning or 1 tablespoon fresh parsley, chopped

1/4 cup milk for meatloaf mixture

2 tablespoons fresh parsley, chopped, for garnish, optional

How to Make this

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1. Preheat oven to 375 F and grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook 1 pound elbow macaroni until just al dente according to package directions; drain and set aside.

2. In a medium saucepan melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all purpose flour and cook 1 minute. Gradually whisk in 3 cups warmed whole milk and 1/2 cup heavy cream or extra milk until smooth and slightly thickened, about 3 to 5 minutes.

3. Remove sauce from heat and stir in 1 teaspoon yellow mustard, 1/2 teaspoon smoked or regular paprika, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt. Add 3 cups shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese, stirring until melted and smooth. Stir in 1 cup shredded mozzarella cheese if using.

4. Combine the cooked macaroni with the cheese sauce in the pot until evenly coated. Taste and adjust salt and pepper if needed.

5. In a large bowl mix 1 1/2 pounds ground beef and 1/2 pound ground pork or Italian sausage if using. Add 1 cup plain breadcrumbs or panko, 1 large beaten egg, 1/4 cup milk, 1 small finely chopped yellow onion, 2 cloves minced garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon Dijon mustard, and 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley. Season with additional salt and pepper and mix until just combined.

6. Press about half of the mac and cheese into the bottom of the prepared baking dish to form an even layer. Spread the meatloaf mixture evenly over the mac and cheese layer, pressing gently to form a compact layer.

7. Spoon the remaining mac and cheese over the meatloaf layer and smooth the top. Mix 1/3 cup ketchup with a little extra Worcestershire or a pinch of sugar if desired and spread over the top as a glaze.

8. Sprinkle extra shredded cheddar or mozzarella and a little grated Parmesan over the top if desired. Bake uncovered at 375 F for 35 to 45 minutes, or until the casserole is bubbly and a meat thermometer inserted into the center of the meat layer reads 160 F.

9. Let the casserole rest 10 minutes before slicing. Garnish with 2 tablespoons chopped fresh parsley if desired and serve warm.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large pot for boiling pasta
3. Colander for draining macaroni
4. Medium saucepan for cheese sauce
5. Whisk and rubber spatula or wooden spoon
6. Large mixing bowl for meatloaf mix
7. Measuring cups and spoons
8. Box grater for shredding cheeses (or pre-shredded)
9. Instant read meat thermometer

FAQ

Q: How long does the casserole take to make and bake? A: Cook elbow macaroni until just al dente about 7 to 8 minutes, brown and mix meatloaf ingredients 10 to 15 minutes, assemble and bake at 375°F (190°C) for 25 to 30 minutes until bubbly and internal meat temperature is 160°F (71°C).

Q: Can I make this ahead and refrigerate or freeze? A: Yes. Assemble and refrigerate up to 24 hours before baking. For freezing, bake fully, cool, wrap tightly and freeze up to 3 months; thaw overnight in the fridge and reheat covered at 350°F (175°C) until hot throughout.

Q: How do I reheat leftovers so they do not get dry? A: Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, stirring once and adding a splash of milk if dry. Microwave portions covered on medium power in 1 to 2 minute intervals, stirring between bursts.

Q: Can I substitute different meats or make it vegetarian? A: Yes. Swap ground beef for all pork, turkey, or chicken; reduce added salt for sausage. For vegetarian, use plant based ground meat or crumbled cooked lentils with an extra egg or 1/4 cup breadcrumbs to bind.

Q: What cheeses work best if I do not have sharp cheddar? A: Colby, Monterey Jack, or a mild cheddar are good alternatives. Mixing a sharper cheese like aged cheddar with a melty cheese such as mozzarella gives balanced flavor and creaminess.

Q: My sauce is too thin or too thick how do I fix it? A: If too thin, simmer gently to reduce or stir in 1 to 2 tablespoons of extra shredded cheese or a teaspoon of cornstarch slurry. If too thick, whisk in a few tablespoons of warm milk until you reach the desired consistency.

Mac And Cheese Meatloaf Casserole Recipe Substitutions and Variations

Elbow macaroni: penne, cavatappi, or shells for similar shape and sauce cling; or whole wheat pasta for more fiber (adjust cook time per package).
Sharp cheddar: aged white cheddar, Colby Jack, or Monterey Jack for meltability; smoked gouda for a smoky twist.
Ground beef (80 20): ground turkey or chicken for leaner meat; ground lamb for richer flavor; or a beef and pork blend if pork is not available.
Breadcrumbs or panko: crushed saltine or Ritz crackers for binding and flavor; crushed cornflakes for crunch; use gluten free breadcrumbs for GF option.

Pro Tips

1. Salt the pasta water well so the macaroni is seasoned from the inside out. Cook it just shy of al dente because it will finish cooking in the oven and you want it to hold some texture.

2. Grate your own cheddar from a block rather than using pre-shredded. Freshly shredded cheese melts silkier and gives a creamier sauce. If the sauce looks tight or grainy, warm it very gently and stir until smooth rather than heating hotter.

3. Handle the meat mixture gently. Overmixing makes the meat layer dense and tough. Combine until ingredients are evenly distributed, then stop. If the mixture feels too loose, a few extra tablespoons of breadcrumbs or a short chill in the fridge will help it hold together.

4. Create a small channel or slightly thinner edge when you press the bottom mac and cheese layer, so the meat cooks evenly and releases less grease toward the edges. If you notice a lot of fat collecting during baking, carefully blot some out with a paper towel to prevent a soggy top.

5. Let the finished casserole rest at least 10 minutes before slicing so the layers set and you get cleaner slices. For a glossy, browned top, finish under the broiler for 1 to 2 minutes at the very end, watching closely so it does not burn.

Mac And Cheese Meatloaf Casserole Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

950

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large pot for boiling pasta
3. Colander for draining macaroni
4. Medium saucepan for cheese sauce
5. Whisk and rubber spatula or wooden spoon
6. Large mixing bowl for meatloaf mix
7. Measuring cups and spoons
8. Box grater for shredding cheeses (or pre-shredded)
9. Instant read meat thermometer

Ingredients

1 pound elbow macaroni, uncooked
3 cups shredded sharp cheddar cheese, divided
1 cup shredded mozzarella cheese, optional
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups whole milk, warmed
1/2 cup heavy cream or extra milk
1 teaspoon yellow mustard
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon ground black pepper
1 teaspoon kosher salt, plus more to taste
1 1/2 pounds ground beef (80 20 blend for best flavor)
1/2 pound ground pork or Italian sausage, optional for added richness
1 cup plain breadcrumbs or panko
1 large egg, beaten
1 small yellow onion, finely chopped (about 1 cup)
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon ketchup, plus 1/3 cup ketchup for topping glaze
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning or 1 tablespoon fresh parsley, chopped
1/4 cup milk for meatloaf mixture
2 tablespoons fresh parsley, chopped, for garnish, optional

Directions

Preheat oven to 375 F and grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook 1 pound elbow macaroni until just al dente according to package directions; drain and set aside.
In a medium saucepan melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all purpose flour and cook 1 minute. Gradually whisk in 3 cups warmed whole milk and 1/2 cup heavy cream or extra milk until smooth and slightly thickened, about 3 to 5 minutes.
Remove sauce from heat and stir in 1 teaspoon yellow mustard, 1/2 teaspoon smoked or regular paprika, 1/2 teaspoon ground black pepper, and 1 teaspoon kosher salt. Add 3 cups shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese, stirring until melted and smooth. Stir in 1 cup shredded mozzarella cheese if using.
Combine the cooked macaroni with the cheese sauce in the pot until evenly coated. Taste and adjust salt and pepper if needed.
In a large bowl mix 1 1/2 pounds ground beef and 1/2 pound ground pork or Italian sausage if using. Add 1 cup plain breadcrumbs or panko, 1 large beaten egg, 1/4 cup milk, 1 small finely chopped yellow onion, 2 cloves minced garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 1 tablespoon Dijon mustard, and 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley. Season with additional salt and pepper and mix until just combined.
Press about half of the mac and cheese into the bottom of the prepared baking dish to form an even layer. Spread the meatloaf mixture evenly over the mac and cheese layer, pressing gently to form a compact layer.
Spoon the remaining mac and cheese over the meatloaf layer and smooth the top. Mix 1/3 cup ketchup with a little extra Worcestershire or a pinch of sugar if desired and spread over the top as a glaze.
Sprinkle extra shredded cheddar or mozzarella and a little grated Parmesan over the top if desired. Bake uncovered at 375 F for 35 to 45 minutes, or until the casserole is bubbly and a meat thermometer inserted into the center of the meat layer reads 160 F.
Let the casserole rest 10 minutes before slicing. Garnish with 2 tablespoons chopped fresh parsley if desired and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.