Mac and Cheese Meatloaf Casserole (Print version)
A savory meatloaf base topped with creamy baked mac and cheese, golden and bubbly for a crowd-pleasing family dinner.
# Ingredients:
For the meatloaf base
01 -
1.5 lb (680 g) ground beef (80/20)
02 -
1/2 cup (60 g) breadcrumbs
03 -
1 large egg, beaten
04 -
1/4 cup (60 ml) whole milk
05 -
2 tablespoons ketchup
06 -
1 tablespoon Worcestershire sauce
07 -
1/2 small yellow onion, finely diced
08 -
1 teaspoon garlic powder
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
For the mac and cheese topping
11 -
12 oz (340 g) elbow macaroni
12 -
3 tablespoons unsalted butter
13 -
3 tablespoons all-purpose flour
14 -
3 cups (720 ml) whole milk, warmed
15 -
3 cups (340 g) shredded sharp cheddar cheese
16 -
1 cup (115 g) shredded mozzarella cheese (optional)
17 -
1/2 teaspoon salt
18 -
1/4 teaspoon black pepper
# Instructions:
01 -
Mix ground beef with breadcrumbs, egg, milk, ketchup, Worcestershire, onion, garlic powder, salt, and pepper. Press evenly into the bottom of a greased 9x13-inch baking dish. Do not pack too tightly.
02 -
Boil elbow macaroni in salted water for 2 minutes less than the package directions. Drain well.
03 -
Melt butter in a medium pot, whisk in flour, and cook for 1 minute. Gradually whisk in warm milk until thickened. Remove from heat and stir in cheddar and mozzarella until smooth.
04 -
Toss drained macaroni with the cheese sauce, then spread evenly over the meat base. Top with extra cheddar if desired.
05 -
Bake uncovered at 375°F (190°C) for 30-35 minutes until the cheese is golden and the meat reaches 160°F internally.
06 -
Let the casserole stand for 10 minutes before cutting into squares so the layers hold together.
# Good to know:
01 -
Let the casserole rest so it slices cleanly.
02 -
Use an instant-read thermometer to check the meat.