This comforting casserole combines creamy mac and cheese with hearty, savory meatloaf all baked together in one dish. I love how this recipe blends cheesy pasta with flavorful ground beef, creating a satisfying twist on classic comfort food. It’s perfect for family dinners or meal prep when I want something easy yet crowd-pleasing.
Ingredients
1 pound ground beef
1 cup cooked elbow macaroni
2 cups shredded cheddar cheese, divided
1/2 cup milk
1/4 cup ketchup, plus extra for topping
1/4 cup breadcrumbs
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the ground beef, chopped onion, garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and smoked paprika. I mix it all well until fully combined.
In a separate saucepan, I heat the milk and stir in shredded cheddar cheese until melted and smooth to make the cheese sauce. Then I mix in the cooked elbow macaroni.
I grease a 9×9-inch baking dish and spread half of the meat mixture evenly on the bottom.
Next, I layer the cheesy macaroni mixture over the meat.
I top this with the remaining meat mixture, pressing gently to cover the mac and cheese, then spread a thin layer of ketchup over the top.
I sprinkle the remaining shredded cheddar cheese on top.
Bake for 35-40 minutes until the meat is cooked through and the cheese is bubbly and golden. After baking, I let it rest for 5 minutes before serving.
Servings and timing
This recipe serves 4 people comfortably.
Prep time takes about 15 minutes, and cooking time is around 40 minutes, making the total time approximately 55 minutes.
Variations
I sometimes switch up the cheese by using a mix of cheddar and mozzarella for a stretchier texture. Adding some cooked bacon or sautéed mushrooms to the meat mixture can also boost the flavor. For a little extra kick, I sprinkle red pepper flakes into the beef mixture. If I want to make it lighter, I swap ground beef for ground turkey or chicken. Using gluten-free breadcrumbs keeps it suitable for those avoiding gluten.
Storage/reheating
I store leftovers covered tightly in the fridge for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) for about 15-20 minutes to keep the casserole crispy on top. Alternatively, reheating individual portions in the microwave works well for a quicker meal but can soften the crust a bit.
FAQs
Can I use a different type of pasta?
Yes, I often substitute elbow macaroni with small shells or rotini—they hold the cheese sauce nicely and bake well in this casserole.
Is it possible to make this vegetarian?
Absolutely! I replace the ground beef with plant-based meat crumbles or a mixture of cooked lentils and finely chopped vegetables to keep it hearty and flavorful.
Can I prepare this dish ahead of time?
Yes, I sometimes assemble the casserole a day ahead, cover it tightly, and refrigerate. Then I bake it fresh when ready to eat, adding about 10 extra minutes to the cooking time.
What can I do if I don’t have smoked paprika?
Smoked paprika adds a subtle smoky flavor, but if I don’t have it, I simply omit it or use a pinch of regular paprika or chili powder for a bit of warmth.
How do I know when the casserole is fully cooked?
The casserole is done when the meat reaches an internal temperature of 160°F (71°C), and the cheese on top is melted and golden. The edges will bubble, and the meat should be firm to the touch.
Conclusion
This Mac and Cheese Meatloaf Casserole is one of my favorite comfort food mashups—easy to make, deliciously cheesy, and filling enough for the whole family. It’s perfect for nights when I want a hassle-free, hearty meal that satisfies everyone’s cravings. I’m confident it’ll become a staple in your dinner rotation, just like it is in mine.
Recipe:
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Mac and Cheese Meatloaf Casserole
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A comforting casserole combining creamy mac and cheese with savory meatloaf, baked together for a hearty and cheesy family meal.
Ingredients
1 pound ground beef
1 cup cooked elbow macaroni
2 cups shredded cheddar cheese, divided
1/2 cup milk
1/4 cup ketchup, plus extra for topping
1/4 cup breadcrumbs
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground beef, chopped onion, garlic, egg, breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, and smoked paprika. Mix well.
- In a saucepan, heat milk and stir in shredded cheddar cheese until melted and smooth to make cheese sauce. Mix in cooked elbow macaroni.
- Grease a 9×9-inch baking dish and spread half of the meat mixture evenly on the bottom.
- Layer the cheesy macaroni mixture over the meat.
- Top with remaining meat mixture, pressing gently to cover the mac and cheese, then spread a thin layer of ketchup on top.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Bake for 35-40 minutes until meat is cooked through and cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
Use a mix of cheddar and mozzarella for a stretchier cheese texture.
Add cooked bacon or sautéed mushrooms to the meat mixture for extra flavor.
Sprinkle red pepper flakes into the beef for a spicy kick.
Substitute ground beef with ground turkey or chicken for a lighter option.
Use gluten-free breadcrumbs to make the recipe gluten-free.
Store leftovers in the fridge for up to 3 days; reheat in the oven at 350°F for 15-20 minutes for best results.
Vegetarian option: replace ground beef with plant-based meat crumbles or cooked lentils and vegetables.
You can prepare the casserole a day ahead and bake when ready, adding 10 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
