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A slice of hearty meatloaf mac and cheese casserole on a white plate, served with a glass of milk in the background.

Hearty Mac and Cheese Meatloaf Casserole

A ultimate comfort food mash-up, this casserole combines a savory, tender meatloaf base with a creamy, cheesy baked mac and cheese topping, finished with a crispy breadcrumb crust. It's a satisfying family meal that will become an instant favorite.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf Base
  • 2 lbs lean ground beef
  • 1/2 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1/2 cup Panko breadcrumbs
  • 1 large egg
  • 1/4 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
For the Creamy Mac and Cheese
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 2 cups sharp cheddar cheese shredded, freshly grated preferred
  • 1 cup smoked Gouda cheese shredded, or Monterey Jack
  • 2 oz cream cheese softened
  • 1/2 tsp Dijon mustard
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp ground nutmeg
For the Crispy Topping
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter melted
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Large saucepan
  • Whisk
  • Cutting board
  • Knife

Method
 

Prepare the Meatloaf Base
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the ground beef, diced onion, minced garlic, 1/2 cup Panko breadcrumbs, egg, ketchup, Worcestershire sauce, 1 tsp Dijon mustard, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently but thoroughly with your hands until just combined, being careful not to overmix.
  3. Press the meatloaf mixture evenly into the bottom of the prepared 9x13 inch baking dish, forming a solid layer.
  4. Bake the meatloaf base for 25 minutes. This will allow it to firm up and cook partially while you prepare the mac and cheese. Remove from oven and carefully drain any excess grease.
Make the Creamy Mac and Cheese
  1. While the meatloaf bakes, cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  2. In a large saucepan or Dutch oven, melt 4 tbsp butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux. It should be light golden and smell slightly nutty.
  3. Gradually whisk in the warmed milk, a little at a time, until smooth and no lumps remain. Bring the mixture to a gentle simmer, whisking constantly, and cook for 3-5 minutes until the sauce thickens.
  4. Reduce heat to low. Add the shredded sharp cheddar, smoked Gouda (or Monterey Jack), and softened cream cheese. Stir until all cheeses are melted and the sauce is smooth and creamy. Stir in 1/2 tsp Dijon mustard, 1 tsp salt, 1/4 tsp black pepper, and ground nutmeg.
  5. Add the cooked and drained macaroni to the cheese sauce. Stir gently to coat all the pasta evenly.
Assemble and Bake the Casserole
  1. Evenly pour the mac and cheese mixture over the partially baked meatloaf base in the baking dish.
  2. In a small bowl, combine 1/2 cup Panko breadcrumbs, 2 tbsp melted butter, and grated Parmesan cheese. Sprinkle this topping evenly over the mac and cheese layer.
  3. Return the casserole to the 375°F (190°C) oven and bake for another 35-40 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown and crispy.
  4. Remove from oven and let rest for 10-15 minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

This mac and cheese meatloaf casserole is best served warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or cover with foil and warm in the oven. For an extra kick, add a pinch of cayenne pepper to the cheese sauce.