Mac and Cheese Meatloaf Casserole (Printer-friendly)
Hearty beef and creamy cheddar macaroni baked together
# What You Need:
→ Meatloaf Layer
01 - 1 1/2 lbs ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup fresh breadcrumbs
05 - 1 large egg
06 - 1/4 cup whole milk
07 - 2 tbsp ketchup
08 - 1 tsp Worcestershire sauce
09 - 1 tsp salt
10 - 1/2 tsp black pepper
→ Mac and Cheese Layer
11 - 8 oz elbow macaroni
12 - 2 cups whole milk
13 - 2 cups shredded sharp cheddar cheese
14 - 2/3 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter
16 - 2 tbsp all-purpose flour
17 - 1/2 tsp paprika
18 - 1/2 tsp dry mustard
19 - Salt and pepper, to taste
→ Topping
20 - 1/2 cup shredded cheddar cheese
21 - 1/4 cup panko breadcrumbs
22 - 1 tbsp unsalted butter, melted
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine ground beef, onion, garlic, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Press the meat mixture evenly into the bottom of the prepared baking dish. Bake for 20 minutes.
04 - While the meatloaf layer bakes, cook the elbow macaroni according to package instructions until just al dente. Drain and set aside.
05 - In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the milk while whisking constantly, and continue cooking for 2 to 3 minutes until the sauce thickens slightly.
06 - Stir the cheddar and Parmesan cheeses, dry mustard, paprika, salt, and pepper into the sauce. Once the cheese is fully melted and the sauce is smooth, fold in the cooked macaroni and mix until evenly coated.
07 - Spread the macaroni and cheese evenly over the partially baked meatloaf layer in the baking dish.
08 - In a small bowl, combine the shredded cheddar cheese, panko breadcrumbs, and melted butter. Sprinkle the mixture evenly over the top of the casserole.
09 - Return the casserole to the oven and bake for 30 to 35 minutes, until the top is golden and bubbling and the casserole is cooked through.
10 - Allow the casserole to cool for 10 minutes before slicing. Serve hot.
# Expert Tips:
01 -
- It solves the eternal dilemma of choosing between two comfort foods by stacking them into one glorious forkful.
- The cheese sauce seeps into the meatloaf as it bakes, creating this accidental gravy situation that will ruin you for plain meatloaf forever.
02 -
- Do not skip the par bake on the meatloaf or you will end up with a watery, sad casserole that weeps orange liquid onto your plate.
- Shredding your own cheese is not optional advice, it is the difference between a velvety sauce and one that feels like it has sand in it.
03 -
- Wet your hands before pressing the meatloaf into the pan, the mixture will not stick to your palms and you get a more even layer.
- Let the cheese sauce sit off the heat for two minutes before adding the pasta, it thickens slightly and clings to every noodle better.