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Irresistible Mac and Cheese Meatloaf Casserole

This cheesy, comforting casserole combines juicy meatloaf with creamy mac and cheese in one irresistible baked dinner — perfect for busy weeknights and family meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Meatloaf Layer
  • 1 lb 450g ground beef
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1/3 cup milk
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup ketchup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For the Mac and Cheese Layer
  • 2 cups elbow pasta uncooked
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 tsp paprika
  • Salt & pepper to taste
  • Optional Topping
  • 1/2 cup shredded mozzarella or cheddar
  • 2 tbsp parsley chopped

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. Make the meatloaf mixture: In a bowl, combine ground beef, egg, breadcrumbs, milk, cheddar, ketchup, garlic powder, onion powder, salt, and pepper. Mix gently until combined.
  4. Press meatloaf layer evenly into the bottom of the baking dish. Bake for 20 minutes.
  5. Prepare the cheese sauce: Melt butter in a saucepan, whisk in flour, and cook 1 minute. Slowly whisk in milk and cook until thickened. Stir in cheddar, paprika, salt, and pepper.
  6. Combine pasta with sauce and mix until creamy.
  7. Layer it up: Remove the par-baked meatloaf from the oven and spread the mac and cheese over the top.
  8. Add extra cheese if using, then bake for another 20–25 minutes, until bubbly and golden.
  9. Rest 5–10 minutes before slicing. Garnish with parsley and serve.

Notes

Don’t overmix the meatloaf — it stays juicier.
Use a mix of cheeses (cheddar + mozzarella) for extra melt.
You can assemble ahead, refrigerate, and bake when ready.