Chef Mike Sanders - Comfort Food King
👨‍🍳 Comfort Food Expert

Recipe by Mitchell

🎓 Home Cooking Pro ⏰ Family Recipe Master 🍽️ Casserole Connoisseur

❤️ My Recipe Story

"This recipe was born out of indecision. I couldn't decide what to make for dinner, so I decided to combine my two favorite comfort foods. The result was better than I could have imagined—the savory juices from the meatloaf flavor the creamy mac and cheese from below, creating a perfect harmony of flavors."

Mike specializes in hearty, no-fuss family meals that bring everyone to the table. He loves taking classic recipes and giving them a fun, delicious twist.

View All Mitchell's Recipes →
A thick slice of meatloaf casserole with a generous layer of creamy mac and cheese on top, on a black plate

The Perfect Meatloaf Base

A good meatloaf needs to be juicy and flavorful. Using ground beef with a little fat (like 85/15) ensures it doesn't dry out. Don't overmix the meat, as this can make it tough. Just mix until the ingredients are incorporated.

Pre-baking the meatloaf is crucial. It ensures the meat is cooked through and allows some of the excess fat to render out before you add the mac and cheese layer, preventing the dish from becoming greasy.

💡 Professional Tip

For extra flavor, you can add a tablespoon of Worcestershire sauce or a teaspoon of dried Italian herbs to the meatloaf mixture.

Frequently Asked Questions

Yes, for a quicker version, you can prepare 2 boxes of your favorite mac and cheese and spread it over the pre-baked meatloaf. Homemade is recommended for the best creamy texture.

Absolutely. Ground turkey works well. You may want to add a tablespoon of olive oil to the mix to keep it moist since turkey is leaner than beef.

You can assemble the casserole completely, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the final cooking time if baking from cold.

Sharp cheddar gives the best flavor, but you can use a blend of cheeses like Monterey Jack, Colby, or even some Gruyère for a nuttier taste.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in the oven covered with foil.

Yes, you can freeze the baked casserole. Let it cool completely, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

You can substitute crushed crackers or quick-cook oats for the breadcrumbs if you prefer.

A grainy sauce usually means the cheese was added while the sauce was too hot, or pre-shredded cheese (which has anti-caking agents) was used. Always remove the sauce from the heat before adding cheese, and grate your own cheese for the best results.

Recipe Troubleshooting Guide

✅

Greasy Casserole

Problem: Excess grease pooling at the bottom

Solution: Use leaner ground beef (90/10) or carefully drain off any excess fat from the meatloaf after the initial 20-minute bake before adding the mac and cheese.

✅

Dry Meatloaf

Problem: The meat layer is tough and dry

Solution: Avoid overmixing the meat and don't overcook it. Ensure you include the milk and egg in the mixture, as they add moisture.

✅

Runny Mac and Cheese

Problem: The cheese sauce is too thin

Prevention: Cook the roux (butter and flour) for a full minute, and ensure the milk mixture comes to a simmer to activate the thickening. You can also add a little more cheese to thicken it up.

✅

Bland Flavor

Problem: Dish lacks seasoning

Recovery: Be generous with salt and pepper in both the meatloaf and the cheese sauce. Don't skip the ketchup, garlic powder, and paprika.

✅

Macaroni is Mushy

Problem: Pasta is overcooked

Prevention: Cook the macaroni only to al dente, as it will continue to cook in the oven. Rinse it with cold water after draining to stop the cooking process.

✅

Flavor Balance

Too Sweet: Add a dash of hot sauce or more black pepper to the cheese sauce

Too Salty: Serve with a side salad with a vinaigrette dressing to cut the richness

Bland: Add a tablespoon of Worcestershire sauce to the meatloaf or a teaspoon of mustard powder to the cheese sauce

Raw ingredients for the casserole including ground beef, macaroni, cheese block, milk, eggs, and spices on a marble surface

Ingredient Notes

For the best cheese sauce, buy a block of cheddar and shred it yourself. Pre-shredded cheese contains starches that can make your sauce grainy and prevent it from melting smoothly.

Elbow macaroni is the classic choice, but other small pasta shapes like shells or fusilli work well too. Just make sure not to overcook the pasta before baking.

Essential Ingredient Notes

  • Ground Beef: An 85/15 lean-to-fat ratio provides the best balance of flavor and moisture for the meatloaf layer.
  • Cheddar Cheese: Sharp cheddar gives the mac and cheese a more pronounced, cheesy flavor that stands up to the savory meatloaf.
  • Breadcrumbs: Plain dried breadcrumbs work well, but you can use Italian-seasoned ones for extra flavor.
A slice of the layered meatloaf and mac and cheese casserole being lifted from the baking dish with a spatula

Serving Suggestions

This casserole is a very rich and filling dish, so it pairs best with simple green vegetables. Steamed broccoli, green beans, or a crisp garden salad with a tangy vinaigrette help balance the meal.

Let the casserole rest for at least 10 minutes before slicing. This allows the layers to set, making it easier to serve neat portions that hold together.

Making the Roux

The base of the creamy cheese sauce is a roux—equal parts melted butter and flour. Cook it for at least one minute to cook off the raw flour taste before slowly whisking in the milk to ensure a smooth, lump-free sauce.

Mac and Cheese Meatloaf Casserole

Prep 20 min
Cook 40 min
Serves 8 servings
Level Intermediate

📋 Ingredients

Meatloaf Layer

  • 8 oz elbow macaroni
    Uncooked
  • 3 tbsp butter
    Unsalted
  • 3 tbsp flour
    All-purpose
  • 2 cups whole milk
    For creamy sauce
  • 2.5 cups cheddar cheese
    Shredded
  • Salt and pepper
    To taste

Mac and Cheese Layer

  • 1.5 lbs ground beef
    85/15 blend
  • 1/2 cup breadcrumbs
    For binding
  • 1 small onion
    Finely diced
  • 1 large egg
    Lightly beaten
  • 1/4 cup milk
    For moisture
  • 2 tbsp ketchup
    For flavor

Instructions

  1. Prepare Meatloaf

    Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. In a large bowl, combine ground beef, breadcrumbs, onion, egg, 1/4 cup milk, ketchup, garlic powder, 1 tsp salt, and 1/2 tsp pepper. Mix gently until combined. Press evenly into the baking dish.

  2. Bake Meatloaf and Cook Pasta

    Bake the meatloaf for 20 minutes. Meanwhile, cook the macaroni according to package directions until al dente. Drain and set aside.

  3. Make Cheese Sauce

    In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in 2 cups milk until smooth. Cook, stirring, until thickened. Remove from heat and stir in cheese, 1/2 tsp salt, 1/4 tsp pepper, and paprika until melted.

  4. Assemble and Bake

    Add cooked macaroni to the cheese sauce and stir. Remove meatloaf from oven. Pour mac and cheese over the meatloaf. Bake for another 15-20 minutes until golden and bubbly.

  5. Serve

    Let the casserole rest for 10 minutes. Garnish with chopped fresh parsley and serve warm.

Recipe Notes & Tips

Make Ahead

Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the final bake time.

Cheese Tip

Grate your own cheese from a block for the smoothest sauce. Pre-shredded cheese contains additives that can make the sauce grainy.

Variations

Try adding crispy bacon bits to the mac and cheese, or use a different cheese blend like Monterey Jack and Colby for a different flavor.