Mac and Cheese Meatloaf Casserole
Mac and Cheese Meatloaf Casserole
Ingredients
For the Meatloaf Layer
- 1 pound ground beef, 80/20 lean
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup bread crumbs, plain
- 1 egg, large
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Macaroni and Cheese
- 2 cups elbow macaroni, uncooked
- 1/4 cup butter, unsalted
- 1/4 cup all-purpose flour
- 3 cups milk, whole
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the meatloaf mixture: In a large bowl, combine the ground beef, diced yellow onion, minced garlic, bread crumbs, egg, ketchup, Worcestershire sauce, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until just combined, being careful not to overmix.
⏱️ 10 min
- 3
Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 4
Make the cheese sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the milk until smooth. Bring the mixture to a simmer, stirring frequently, until it thickens, about 5-7 minutes.
⏱️ 7 min
- 6
Remove from heat. Stir in the shredded sharp cheddar cheese, Monterey Jack cheese, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the cheeses are melted and the sauce is smooth and creamy. Add the cooked macaroni to the cheese sauce and stir to combine.
⏱️ 5 min
- 7
Assemble the casserole: Press half of the meatloaf mixture evenly into the bottom of the prepared baking dish. Spread half of the macaroni and cheese mixture over the meatloaf layer.
⏱️ 5 min
- 8
Repeat with the remaining meatloaf mixture, spreading it over the mac and cheese, then top with the remaining macaroni and cheese mixture. Ensure the top layer is evenly distributed.
⏱️ 5 min
- 9
Bake for 35-45 minutes, or until the casserole is bubbly and the top is golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 45 min•🌡️ 375
- 10
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mac and Cheese Meatloaf Casserole
Ingredients
For the Meatloaf Layer
- 1 pound ground beef, 80/20 lean
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup bread crumbs, plain
- 1 egg, large
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Macaroni and Cheese
- 2 cups elbow macaroni, uncooked
- 1/4 cup butter, unsalted
- 1/4 cup all-purpose flour
- 3 cups milk, whole
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the meatloaf mixture: In a large bowl, combine the ground beef, diced yellow onion, minced garlic, bread crumbs, egg, ketchup, Worcestershire sauce, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until just combined, being careful not to overmix.
⏱️ 10 min - 3
Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 4
Make the cheese sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the milk until smooth. Bring the mixture to a simmer, stirring frequently, until it thickens, about 5-7 minutes.
⏱️ 7 min - 6
Remove from heat. Stir in the shredded sharp cheddar cheese, Monterey Jack cheese, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the cheeses are melted and the sauce is smooth and creamy. Add the cooked macaroni to the cheese sauce and stir to combine.
⏱️ 5 min - 7
Assemble the casserole: Press half of the meatloaf mixture evenly into the bottom of the prepared baking dish. Spread half of the macaroni and cheese mixture over the meatloaf layer.
⏱️ 5 min - 8
Repeat with the remaining meatloaf mixture, spreading it over the mac and cheese, then top with the remaining macaroni and cheese mixture. Ensure the top layer is evenly distributed.
⏱️ 5 min - 9
Bake for 35-45 minutes, or until the casserole is bubbly and the top is golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 45 min•🌡️ 375 - 10
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min