Description
This ingenious combination takes the best elements of creamy mac and cheese and savory meatloaf to create a hearty, satisfying meal that’s perfect for family dinners or potluck gatherings.
Ingredients
Scale
- For the Meatloaf Base:
- 2 pounds ground beef (can substitute ground turkey for a leaner option)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup breadcrumbs (panko or regular)
- 2 large eggs
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced bell pepper (any color)
- For the Mac and Cheese Topping:
- 2 cups elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended for creaminess)
- 3 cups shredded cheese blend (recommend: 1.5 cups cheddar, 1 cup monterey jack, 0.5 cup gruyere)
- 1/2 teaspoon mustard powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs mixed with 2 tablespoons melted butter (for topping)
Instructions
- Prepare Your Ingredients: Preheat your oven to 375°F (190°C). Ensure all your ingredients are measured and ready to go.
- Create the Meatloaf Mixture: In a large bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, eggs, ketchup, Worcestershire sauce, Dijon mustard, and all the seasonings. Using your hands, mix until just combined.
- Form the Meatloaf Base: Press the meat mixture into a 9×13 inch baking dish, creating an even layer that covers the bottom. Create a slight lip around the edges.
- Begin Baking the Meatloaf: Place the meatloaf base in the preheated oven and bake for 20 minutes.
- Cook the Pasta: While the meatloaf is baking, bring a large pot of salted water to a boil. Cook the elbow macaroni for 2 minutes less than the package instructions suggest.
- Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. Gradually pour in the milk while continuing to whisk to prevent lumps. Cook for 3-4 minutes until the mixture thickens enough to coat the back of a spoon.
- Add Cheese to the Sauce: Remove the saucepan from heat and stir in the shredded cheese blend, mustard powder, nutmeg, and garlic powder. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Drain the pasta well and fold it into the cheese sauce until every piece is coated.
- Assemble the Casserole: Remove the partially baked meatloaf from the oven. Carefully spread the mac and cheese mixture over the meatloaf layer. Sprinkle the buttered breadcrumb mixture evenly over the top.
- Complete the Baking Process: Return the casserole to the oven and bake for an additional 25 minutes, or until the meatloaf is cooked through (internal temperature of 160°F/71°C) and the top is golden brown and bubbly.
Notes
- For a healthier version, use lean ground beef or substitute with ground turkey or chicken.
- Add finely chopped vegetables like spinach, mushrooms, or grated zucchini to the meatloaf mixture for extra nutrition.
- Use whole wheat pasta to increase the fiber content.
- The dish can be prepared ahead of time – make both components separately up to 24 hours in advance and refrigerate. Assemble and bake when ready to serve.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months in airtight containers.
- For best results when reheating, cover and warm in a 325°F oven for 15-20 minutes rather than using a microwave.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 520
- Sodium: 780mg
- Fat: 27g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 33g
Keywords: mac and cheese meatloaf casserole, comfort food, meatloaf mac and cheese, cheesy meatloaf casserole, family dinner recipe