Description

A hearty and comforting casserole combining creamy mac and cheese with savory meatloaf, perfect for busy weeknights or family meals.

Ingredients

Scale

1 lb (450g) ground beef (80/20 preferred, can substitute ground turkey or chicken)
8 oz (225g) elbow macaroni pasta (or shells/small penne), cooked al dente
2 cups shredded sharp cheddar cheese (200g), optionally mixed with mozzarella
1 cup (240ml) whole milk (or 2%/half-and-half for richer sauce)
2 large eggs, room temperature
1 cup (100g) breadcrumbs (plain, Italian-seasoned, or panko)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
Salt and pepper to taste
2 tbsp butter (divided)
2 tbsp flour

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Boil macaroni in salted water until just al dente, about 8 minutes. Drain and set aside.
In a large skillet over medium heat, melt 1 tbsp butter. Sauté diced onion until translucent, about 3-4 minutes. Add garlic and cook 30 seconds more.
Add ground beef to skillet, breaking it up with a spoon, and cook until browned and no longer pink. Drain excess fat.
Transfer browned beef to a bowl. Stir in breadcrumbs, eggs, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix until just combined.
In a medium saucepan, melt remaining 1 tbsp butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Slowly whisk in milk, stirring constantly, until thickened, about 3-4 minutes. Remove from heat and stir in shredded cheddar until melted and smooth. Season with salt and pepper.
In a large bowl, mix cooked pasta with cheese sauce until evenly coated.
Spread half the mac and cheese mixture evenly in the baking dish. Top with the meat mixture, pressing gently. Spread remaining mac and cheese over the top.
Bake uncovered for 40-45 minutes until top is golden and internal temperature reaches 160°F (71°C).
Let casserole rest for at least 10 minutes before slicing and serving.

Notes

Use fresh shredded cheese for best melt and gooeyness. Cook pasta just shy of done to avoid mushy noodles. Use a meat thermometer to ensure meatloaf is cooked through. Can be assembled ahead and baked next day with extra baking time. For gluten-free, use gluten-free pasta and breadcrumbs and check Worcestershire sauce ingredients.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 450
Fat: 20
Carbohydrates: 35
Fiber: 2
Protein: 28

Keywords: mac and cheese, meatloaf casserole, family dinner, comfort food, easy recipe, cheesy pasta, ground beef casserole