The Art of Mac and Cheese Meatloaf Perfection

Meatloaf Foundation Building

Master the technique of properly mixing and pressing the meatloaf base to create an even layer that cooks uniformly and provides structural support for the mac and cheese topping without being too dense or tough.

Perfect Roux Development

Learn to create a smooth, lump-free roux that serves as the foundation for a creamy cheese sauce, controlling the heat carefully to cook the flour without browning for a light-colored, silky sauce.

Cheese Sauce Emulsification

Understand how to melt multiple cheeses gradually into a stable, creamy sauce that won't break or become grainy, maintaining the perfect consistency that coats pasta beautifully and stays creamy during baking.

Layering and Assembly

Develop the skill of evenly distributing both the meatloaf and mac and cheese layers to ensure consistent cooking and perfect texture in every serving, with proper coverage that prevents drying.

Controlled Baking Technique

Master the two-stage baking process that fully cooks the meatloaf while keeping the mac and cheese creamy, then finishing with exposed cheese for that irresistible golden, bubbly top.

Mastering Your Mac and Cheese Meatloaf Casserole

Meat Selection: Use 80/20 ground beef for the perfect balance of flavor and moisture. Leaner beef will result in a drier meatloaf layer.

Pasta Perfection: Cook macaroni 1 minute less than package directions since it will continue cooking in the oven. Overcooked pasta becomes mushy in the casserole.

Cheese Choices: Sharp cheddar provides the best flavor, but you can mix in Gruyère, Monterey Jack, or smoked Gouda for depth. Always shred cheese from a block rather than using pre-shredded for better melting.

Make-Ahead Magic: Assemble the casserole completely, cover tightly, and refrigerate up to 24 hours before baking. Add 10-15 minutes to baking time if starting from cold.

Freezer Friendly: This casserole freezes beautifully for up to 3 months. Freeze before baking, then thaw overnight in refrigerator before cooking as directed.

Temperature Check: Ensure the meatloaf layer reaches an internal temperature of 160°F (71°C) for food safety. Insert a meat thermometer through the mac and cheese into the meat layer.

Preventing Dryness: Warm the milk before adding to the roux to prevent the sauce from breaking. If sauce seems too thick, thin with additional warm milk.

Crispy Top Option: For extra crispy cheese topping, broil for 2-3 minutes at the end, watching carefully to prevent burning.

Ultimate Mac and Cheese Meatloaf Casserole with Creamy Cheddar Topping and Savory Beef Base

Name: Ultimate Mac and Cheese Meatloaf Casserole with Creamy Cheddar Topping and Savory Beef Base
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: For the Meatloaf Base:; 2 pounds ground beef, 80/20 blend; 1 cup breadcrumbs, plain or Italian; 2 large eggs, beaten; 1 medium onion, finely diced; 3 cloves garlic, minced; 1/2 cup ketchup; 2 tablespoons Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried Italian seasoning; For the Mac and Cheese Layer:; 1 pound elbow macaroni; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk, warmed; 4 cups sharp cheddar cheese, shredded and divided; 8 ounces cream cheese, softened and cubed; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon mustard powder; Salt and pepper to taste; For the Topping:; 1/2 cup ketchup mixed with 2 tablespoons brown sugar; 1 cup shredded cheddar cheese; 2 tablespoons fresh parsley, chopped for garnish; For Special Equipment:; 9x13 inch baking dish; Large pot for boiling pasta; Large mixing bowl

The ultimate Mac and Cheese Meatloaf Casserole featuring seasoned ground beef, creamy elbow macaroni, and sharp cheddar cheese. This comfort food mashup combines the hearty satisfaction of classic meatloaf with the indulgent creaminess of homemade mac and cheese, creating an unforgettable family dinner that elevates the classic casserole to extraordinary heights perfect for weeknight meals, potluck gatherings, or any time you crave the perfect balance of savory meat and cheesy pasta comfort.

Prep Time

20 Minutes

Cook Time

55 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Meatloaf Base:

2 pounds ground beef, 80/20 blend

1 cup breadcrumbs, plain or Italian

2 large eggs, beaten

1 medium onion, finely diced

3 cloves garlic, minced

1/2 cup ketchup

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried Italian seasoning

For the Mac and Cheese Layer:

1 pound elbow macaroni

4 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk, warmed

4 cups sharp cheddar cheese, shredded and divided

8 ounces cream cheese, softened and cubed

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon mustard powder

Salt and pepper to taste

For the Topping:

1/2 cup ketchup mixed with 2 tablespoons brown sugar

1 cup shredded cheddar cheese

2 tablespoons fresh parsley, chopped for garnish

For Special Equipment:

9x13 inch baking dish

Large pot for boiling pasta

Large mixing bowl

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with cooking spray or butter.

In a large mixing bowl, combine ground beef, breadcrumbs, beaten eggs, diced onion, minced garlic, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently with hands until just combined, being careful not to overwork the meat.

Press the meatloaf mixture evenly into the bottom of the prepared baking dish, creating a uniform layer about 3/4 inch thick. Set aside.

Bring a large pot of salted water to boil and cook elbow macaroni according to package directions until al dente, about 7-8 minutes. Drain well and set aside.

While pasta cooks, make the cheese sauce: In a large saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes, stirring constantly to create a roux without browning.

Gradually pour in warmed milk while whisking continuously to prevent lumps. Continue cooking and stirring until sauce thickens, about 5-7 minutes.

Reduce heat to low and stir in cream cheese cubes until completely melted and smooth. Add 3 cups of shredded cheddar cheese, garlic powder, onion powder, mustard powder, salt, and pepper. Stir until cheese melts into a creamy sauce.

Add drained macaroni to the cheese sauce and fold gently until every piece is well coated.

Spread the mac and cheese mixture evenly over the meatloaf layer in the baking dish, smoothing the top with a spatula.

Mix ketchup and brown sugar together, then spread this glaze over the meatloaf edges if visible, or drizzle lightly over the top.

Cover the baking dish with aluminum foil and bake for 35 minutes.

Remove foil, sprinkle remaining 1 cup of cheddar cheese over the top, and bake uncovered for an additional 15-20 minutes until cheese is melted, bubbly, and lightly golden.

Remove from oven and let rest for 10 minutes before serving. The casserole will set during this time, making it easier to cut clean portions.

Garnish with fresh chopped parsley and serve hot, scooping portions that include both the meatloaf base and creamy mac and cheese topping.

Ultimate Mac and Cheese Meatloaf Casserole with Creamy Cheddar Topping and Savory Beef Base

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Mac and Cheese Meatloaf Perfection

Ultimate Mac and Cheese Meatloaf Casserole with Creamy Cheddar Topping and Savory Beef Base

Ingredients

Instructions