Description
Mac and Cheese Meatloaf Casserole combines two family favorites in one delicious dish! Layers of pasta, seasoned meatloaf, and three cheeses bake into the ultimate comfort food. Perfect for weeknight dinners and feeds 8!
Ingredients
For the Macaroni
- 8 oz elbow macaroni (about 2 cups dry)
- Water and salt (for boiling)
For the Meatloaf Layer
- 1 lb ground beef
- ½ lb ground pork (optional—can use all beef)
- 1 cup breadcrumbs
- ½ cup milk
- 1 large egg
- ¼ cup ketchup
- 1 small onion, finely diced
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
For the Sauce / Topping
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ketchup (for topping)
- Optional: chopped parsley for garnish
Instructions
Bring a large pot of salted water to a rolling boil. Add your elbow macaroni and cook until just al dente—that means about 1 to 2 minutes LESS than the package directions say.
Here’s why: the pasta will continue cooking in the oven, and you don’t want it turning mushy! Drain the macaroni in a colander and set it aside while you prepare the meatloaf.
In a large bowl, combine the ground beef, ground pork (if using), breadcrumbs, milk, egg, ¼ cup ketchup, finely diced onion, garlic powder, Italian seasoning, salt, and pepper.
Now, here’s an important tip: mix this gently with your hands until everything is just combined. DON’T overmix! Overworking the meat will make your meatloaf tough and dense instead of tender and juicy.
Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish with cooking spray or a bit of butter. Spread the cooked macaroni evenly across the bottom of the dish—this creates your flavor-absorbing base layer.
Then, take your meatloaf mixture and press it evenly over the macaroni layer, spreading it all the way to the edges. You want a nice, even layer so everything cooks at the same rate.
This is the fun part! Sprinkle the shredded cheddar, mozzarella, and Parmesan evenly over the meatloaf layer. Don’t be shy—get that cheese all the way to the edges. As it melts, it’ll create the most gorgeous golden crust.
Spread the remaining ½ cup of ketchup over the cheese layer. I like to use the back of a spoon to spread it evenly. This adds that classic meatloaf flavor and gives you a beautiful caramelized finish.
Slide your casserole into the preheated oven and bake uncovered for 45 to 55 minutes. You’ll know it’s done when the meatloaf is cooked through (internal temperature should reach 160°F) and the cheese is bubbly and golden brown on top. The edges should be slightly crispy, and your kitchen should smell absolutely incredible!
This step is CRUCIAL, so don’t skip it! Remove the casserole from the oven and let it rest for a full 10 minutes before slicing.
This resting time allows the juices to redistribute and helps everything set up so you get nice, clean slices instead of a mushy mess. Garnish with chopped fresh parsley if you’re feeling fancy, then slice and serve warm.
Notes
- Dice your onion SUPER fine. You want tiny pieces so they cook through completely and distribute evenly throughout the meat. Big chunks of raw onion are nobody’s friend.
- Don’t press down on the meat mixture too hard when you’re spreading it over the macaroni. You want it compact enough to hold together but not so compressed that it becomes dense.
- Line the bottom of your oven with foil before baking. Sometimes the cheese gets a little enthusiastic and bubbles over the edge, and you’ll thank me later for this tip!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American