Mac and Cheese Meatloaf Casserole is what I make when I want a meal that’s hearty, cheesy, and guaranteed to hit the spot. It takes two classic comfort foods and combines them into one incredible dish—savory meatloaf on the bottom, creamy mac and cheese on top, and all baked to perfection.
Why I Love This Recipe
I love how indulgent and satisfying this casserole is. The meatloaf base is flavorful and juicy, and the cheesy macaroni adds the perfect creamy contrast. It’s the kind of dish I make when I want something nostalgic and filling that everyone at the table will enjoy. Plus, it’s an easy way to serve a full meal in one dish.
Ingredients
For the Meatloaf Layer:
- 2 pounds ground beef
- 1 cup crushed crackers (like Ritz or saltines)
- ½ cup diced onion
- 2 eggs
- ½ cup ketchup
- ½ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Mac and Cheese Layer:
- 3 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, I mix the ground beef, crushed crackers, onion, eggs, ketchup, barbecue sauce, Worcestershire, garlic powder, salt, and pepper until well combined.
- I press the meat mixture evenly into the bottom of the baking dish and bake for 30 minutes.
- While the meatloaf bakes, I cook the macaroni until al dente, then drain it.
- In a saucepan, I melt the butter over medium heat, whisk in the flour to make a roux, then slowly add the milk, whisking constantly until it thickens.
- I stir in the cheddar and mozzarella cheeses, then season with salt and pepper. Once the cheese is melted and the sauce is smooth, I mix in the cooked macaroni.
- After the meatloaf has baked for 30 minutes, I drain any grease from the dish, then spread the mac and cheese evenly over the meatloaf layer.
- I sprinkle a little extra cheese on top and return the dish to the oven for another 15–20 minutes until bubbly and golden.
- I let it cool for a few minutes before slicing and serving.
Servings and Timing
- Servings: 6–8
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour 10 minutes
Variations
- Use ground turkey or chicken: I swap the beef for ground poultry when I want something lighter.
- Add veggies: I mix in some grated zucchini or finely chopped spinach to the meat mixture for extra nutrition.
- Spice it up: I like adding a pinch of cayenne or red pepper flakes to the cheese sauce for a little heat.
- Breadcrumb topping: Sometimes I sprinkle seasoned breadcrumbs on top of the mac and cheese before baking for a nice crunch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual servings for 1–2 minutes, or I reheat the whole dish in the oven at 350°F for about 15–20 minutes until heated through. If it looks dry, I add a splash of milk to the mac and cheese layer before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I prep it fully, cover it tightly, and refrigerate it for up to 24 hours. When I’m ready to bake, I just add about 10 extra minutes to the cooking time.
Can I freeze this casserole?
Definitely. I let it cool completely, then wrap it tightly and freeze. To reheat, I bake it covered at 350°F until hot throughout, adding time as needed.
What can I serve with it?
I usually serve it with a green salad, steamed broccoli, or roasted vegetables to balance out the richness of the dish.
Can I use boxed mac and cheese?
If I’m short on time, boxed mac and cheese works fine. I just prepare it according to the instructions and spread it over the meatloaf layer as usual.
How do I keep the mac and cheese creamy when reheating?
I add a little milk before microwaving or reheating in the oven. It helps loosen up the cheese sauce and brings back that creamy texture.
Conclusion
Mac and Cheese Meatloaf Casserole is the kind of meal I turn to when I want something comforting and crowd-pleasing. It’s packed with bold flavors, creamy cheese, and that classic homemade taste I always crave. Whether it’s for a weeknight dinner or a weekend splurge, it’s a dish that always delivers.
Print
Mac and Cheese Meatloaf Casserole
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour 10 minutes
- Yield: 6–8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Description
This Mac and Cheese Meatloaf Casserole is the ultimate comfort food mashup. Juicy, flavorful meatloaf forms the savory base, while creamy, cheesy macaroni tops it off—baked together into one crowd-pleasing dish. Whether you’re feeding a hungry family or craving a nostalgic, satisfying meal, this casserole brings together two classics in the most delicious way possible.
Ingredients
For the Meatloaf Layer:
- 2 pounds ground beef
- 1 cup crushed crackers (like Ritz or saltines)
- ½ cup diced onion
- 2 eggs
- ½ cup ketchup
- ½ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Mac and Cheese Layer:
- 3 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine ground beef, crushed crackers, onion, eggs, ketchup, barbecue sauce, Worcestershire, garlic powder, salt, and pepper. Mix well.
- Press the meat mixture evenly into the baking dish. Bake for 30 minutes.
- While baking, cook macaroni until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, then slowly whisk in milk until thickened.
- Stir in cheddar and mozzarella until melted. Season with salt and pepper.
- Mix cheese sauce with cooked macaroni.
- Remove meatloaf from oven, drain excess grease, and spread mac and cheese evenly over the top.
- Sprinkle extra cheese on top, then bake an additional 15–20 minutes until bubbly and golden.
- Let cool slightly before slicing and serving.
Notes
- Lighten it up: Use ground turkey or chicken instead of beef.
- Add veggies: Mix in grated zucchini or spinach to the meat mixture.
- Make it spicy: Add a pinch of cayenne or red pepper flakes to the cheese sauce.
- Crunchy topping: Sprinkle breadcrumbs on top for extra texture.
- Storage: Refrigerate leftovers for up to 4 days.
- Reheating: Microwave individual portions or reheat in oven at 350°F. Add a splash of milk to the mac and cheese if needed.
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