A comforting casserole combining creamy mac and cheese with savory meatloaf, baked together for a hearty and cheesy family meal.

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)

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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.

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.