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Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

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.

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.

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.

Gradually whisk in the milk until smooth. Bring the mixture to a simmer, stirring frequently, until it thickens, about 5-7 minutes.

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.

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.

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.

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.

Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.


Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

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.

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.

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.

Gradually whisk in the milk until smooth. Bring the mixture to a simmer, stirring frequently, until it thickens, about 5-7 minutes.

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.

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.

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.

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.

Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
