Oh, hello there, friend! Come on in, grab a mug of coffee, or maybe some iced tea, and let’s just sit for a bit. My kitchen’s a bit messy, as usual, but that’s just a sign of good food being made, right? Today, I want to talk about one of those magical, comforting dishes that practically wraps you in a warm hug: my Mac and Cheese Meatloaf.

You know how some recipes just click? Like they fill a void you didn’t even know you had? Well, this Mac and Cheese Meatloaf is absolutely one of those for me. I can vividly remember the first time I made it. It was a chaotic Tuesday evening, dinner was already running late, and the kids were doing that “I’m starving!” whine.

I had planned a simple meatloaf and a side of mac and cheese, but then, as I was mixing the ground beef, it just hit me. What if… what if I combined them? It felt a little wild, a little rebellious, like mixing stripes and polka dots, but also inherently right. The smell, as that Mac and Cheese Meatloaf baked, was just incredible – that savory, rich meatloaf aroma mingling with the creamy, sharp cheddar. It filled the whole house with a promise of comfort, and I swear, even the kids quieted down a bit, drawn in by it.

That first attempt wasn’t perfect, of course. The mac and cheese was a little too wet, making the meatloaf a tad crumbly in the middle. My initial “aha” moment was quickly followed by a “hmm, needs tweaking” moment! But even with its imperfections, everyone devoured it. That’s when I knew I had stumbled onto something special.

This isn’t just two dishes served side-by-side; it’s a truly cohesive Comfort Food Mashup, a Cheesy Meatloaf Bake that’s become a cornerstone of our family dinners. It’s perfect for those busy weeknights when you want something hearty and homemade but don’t have endless hours. It saves me from making two separate dishes, which, honestly, is a lifesaver with a busy family.

Over the years, I’ve refined this Macaroni Meatloaf Recipe to perfection, and I just can’t wait to share all my little secrets and hard-learned wisdom with you. So, are you ready to dive into the wonderful world of Mac and Cheese Meatloaf? I promise, it’s going to become a new favorite in your home too!

INGREDIENTS:

Alright, let’s talk ingredients for our incredible Mac and Cheese Meatloaf. This is where the magic starts, and honestly, you don’t need anything fancy, just good, wholesome staples. I always use a mix of ground beef for my Mac and Cheese Meatloaf, usually an 80/20 blend, because it has just enough fat to keep it moist and flavorful without being greasy. If you go too lean, your meatloaf can end up dry, and nobody wants a dry Mac and Cheese Meatloaf!

Here’s what you’ll need:

For the Meatloaf:
- 2 pounds ground beef (80/20 blend is my favorite for this Mac and Cheese Meatloaf)
- 1 cup panko breadcrumbs (or regular breadcrumbs if that’s what you have, but panko gives a lighter texture)
- 1/2 cup milk (any kind works, but whole milk adds a little richness)
- 1/2 cup finely chopped onion (about half a medium onion)
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup (for topping, plus a little extra if you like)
- 1 tablespoon brown sugar (for ketchup topping)
- 1 teaspoon apple cider vinegar (for ketchup topping)
For the Macaroni and Cheese:
- 1 ½ cups elbow macaroni (or other small pasta shape like ditalini or shells)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk for creaminess!)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard (this is my secret ingredient for cheesy sauces, it doesn’t make it taste like mustard, just makes the cheese pop!)
- 2 cups shredded sharp cheddar cheese (freshly shredded melts better for this Homemade Meatloaf with Macaroni)
- 1 cup shredded Monterey Jack or Gruyere cheese (for extra meltiness and flavor)

When making Mac and Cheese Meatloaf, you can find most of these ingredients right at your local grocery store. For the cheese, I always opt for blocks of cheese and shred them myself. It takes a tiny bit more effort, but pre-shredded cheese often has anti-caking agents that can make your cheese sauce a little grainy. Trust me, for a truly creamy Macaroni Meatloaf Recipe, fresh shredding makes a difference.

Here’s a Mac and Cheese Meatloaf trick I learned from my mom: when you’re short on time, you can chop your onion and mince your garlic a day ahead and store them in an airtight container in the fridge.

Little bits of prep like that can save you so much hassle when dinner time rolls around. As for cost-saving tips, watch for sales on ground beef and buy in bulk if you have freezer space! And generic brands of pasta, milk, and breadcrumbs are perfectly fine for this delicious Mac and Cheese Meatloaf. If you have leftover cheese or milk, they’ll keep well in the fridge, ready for your next cozy creation!

HOW TO MAKE – STEP-BY-STEP:

Alright, let’s roll up our sleeves and get this amazing Mac and Cheese Meatloaf going! This process might seem like a few steps, but I promise it’s straightforward, and so worth it. I’ll walk you through it just like we’re cooking side-by-side.

Get Your Macaroni Ready: First things first, let’s get that macaroni cooking for our Mac and Cheese Meatloaf. Bring a large pot of salted water to a boil. Add your 1 ½ cups elbow macaroni and cook according to package directions until it’s al dente – that means still a little firm to the bite, not mushy. We don’t want overcooked pasta in our Baked Mac N Cheese Meatloaf!
Once it’s done, drain it really well and set it aside. You can even rinse it briefly with cold water to stop the cooking, though I usually skip this step as the residual heat helps the cheese sauce melt later.
Meatloaf Prep – The Foundation: While your pasta is cooking, grab a large mixing bowl for the meatloaf. Add your 2 pounds ground beef, 1 cup panko breadcrumbs, ½ cup milk, ½ cup finely chopped onion, 2 minced garlic cloves, 1 large beaten egg, 2 tablespoons Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
Now, here’s my personal Mac and Cheese Meatloaf cooking tip: use your hands! This is the best way to gently mix everything together without overworking the meat. Overmixing can make your meatloaf tough. You just want to mix until everything is combined, no more.
Shape That Meatloaf! Gently press about two-thirds of your meat mixture into the bottom of a 9×13 inch baking dish. I like to form it into a slightly flattened loaf shape, leaving some space around the edges for the mac and cheese. Don’t worry if your Mac and Cheese Meatloaf isn’t perfectly symmetrical; it’s homemade, after all!
Crafting the Cheesy Goodness: Now for the star of the show: the cheese sauce! In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for about a minute, stirring constantly, until it forms a smooth paste (this is called a roux). Slowly, very slowly, whisk in 2 cups of milk, making sure to get rid of any lumps. Keep whisking as the sauce thickens, about 3-5 minutes. It should be nice and smooth.
Reduce the heat to low, then stir in ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon ground mustard. Now, here comes the cheese! Gradually add your 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack (or Gruyere), stirring until melted and smooth. This creates such a creamy, dreamy sauce for our Comfort Food Mashup. I learned the hard way with Mac and Cheese Meatloaf that trying to rush the cheese melting just leads to clumpy sauce. Low and slow is the way to go!
Combine and Layer: Pour your cooked elbow macaroni into the cheese sauce and stir gently to coat every noodle. Oh, the smell of that cheesy pasta is just divine! Now, spoon this glorious mac and cheese mixture over the meatloaf base in your baking dish. Spread it out evenly.
Finally, take the remaining one-third of your meatloaf mixture and carefully crumble it over the mac and cheese layer. Don’t press it down; just sprinkle it on top. This creates a lovely crust for our Mac and Cheese Meatloaf.
The Ketchup Topping: In a small bowl, whisk together ¼ cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon apple cider vinegar. This is my go-to glaze for meatloaf – it adds a perfect tangy-sweet finish. Spread this mixture evenly over the top meatloaf layer.
Bake It Up! Preheat your oven to 375°F (190°C). Cover the baking dish loosely with aluminum foil. This helps to steam the meatloaf and keep it moist. Bake for 45 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the meatloaf is cooked through and the topping is slightly caramelized.
In my kitchen, Mac and Cheese Meatloaf usually takes about an hour to an hour and fifteen minutes total. You’ll know it’s ready when the internal temperature reaches 160°F (71°C) for ground beef. You can find more info on safe cooking temperatures here: USDA Safe Minimum Internal Temperature Chart for Ground Meat. While the Mac and Cheese Meatloaf is cooking, I usually do a quick tidy-up of the kitchen, or sometimes I’ll whip up a simple side salad. Your Mac and Cheese Meatloaf should smell absolutely amazing, filling your home with that comforting, savory-cheesy aroma.
Rest and Serve: Once it’s out of the oven, let the Mac and Cheese Meatloaf rest for about 10-15 minutes before slicing and serving. This resting period allows the juices to redistribute, making for a more tender meatloaf. This is one of those family-tested Mac and Cheese Meatloaf shortcuts that doesn’t actually save time in the cooking, but saves heartbreak by making a more delicious result!

SERVING:

This Mac and Cheese Meatloaf is such a star on its own, but pairing it with the right side dishes just makes the meal complete. My family absolutely loves our Mac and Cheese Meatloaf when I serve it with something fresh and green. A simple steamed green bean with a pat of butter and a sprinkle of salt is always a hit, or sometimes I’ll roast some broccoli or asparagus until it’s just tender-crisp. The slight bitterness of the greens really balances out the richness of the Cheesy Meatloaf Bake.

For a bit of crunch, a fresh garden salad with a light vinaigrette is perfect. We also love these easy baked Texas Trash Cheese Dip. That cheesy dip is a great appetizer to get everyone in the mood for even more comfort food. If you’re looking for something sweet after, a light dessert like peppermint cheesecake mousse pie works really well after this hearty meal.

This Mac and Cheese Meatloaf is perfect for so many occasions. It’s obviously fantastic for a cozy weeknight dinner – easy to prep, bakes beautifully, and gives you leftovers (if you’re lucky!). But it’s also a fantastic dish to bring to a potluck or a casual gathering with friends. It travels well, reheats wonderfully, and it’s always a crowd-pleaser. My friends always ask for this Mac and Cheese Meatloaf recipe, especially after they’ve tried it.

For presentation, I like to serve individual slices, making sure each piece has a good portion of both the meatloaf and the glorious mac and cheese on top. Sometimes, I’ll garnish with a sprinkle of fresh parsley or chives for a pop of color.

If you have extra Mac and Cheese Meatloaf, lucky you! Leftovers are fantastic. I just spoon out a portion, cover it, and reheat it gently in the microwave, or in the oven at a lower temperature until warmed through. It makes for an amazing lunch the next day.

I’ve even experimented with seasonal Mac and Cheese Meatloaf variations! In the fall, I might add a touch of dried sage to the meatloaf mix for an earthier flavor, or swap out some of the cheddar for smoked gouda in the mac and cheese. In the summer, maybe a side of fresh corn on the cob or a light tomato salad. No matter how you serve it, this Mac and Cheese Meatloaf brings everyone to the table with smiles.

FAQs:

You know, over the years of making this Mac and Cheese Meatloaf and sharing it with family and friends, I’ve gotten a lot of questions. It’s totally normal to have them, especially when you’re making something a little unconventional like a Comfort Food Mashup! Here are some of the most common ones, and what I’ve learned from my own kitchen adventures with this Mac and Cheese Meatloaf:

Q: Can I use different types of ground meat for the Mac and Cheese Meatloaf?

A: Absolutely! While I prefer 80/20 ground beef for its flavor and moisture, you could certainly use ground turkey or a mix of beef and pork. If you use leaner ground turkey, you might want to add a tablespoon of olive oil or a bit more milk to the meatloaf mixture to keep it from drying out. I’ve made a Macaroni Meatloaf Recipe with ground turkey before, and it was still delicious, just slightly different in texture. Just make sure whatever ground meat you use, you still cook it to that 160°F internal temperature.

Q: My Mac and Cheese sauce came out lumpy! What happened?

A: Oh, I’ve been there! Lumpy cheese sauce usually means one of two things: either you added the milk too quickly to your roux, or you added the cheese all at once over high heat. You know what I do when my Mac and Cheese Meatloaf sauce gets lumpy? Take it off the heat for a minute, whisk vigorously, and if it’s still lumpy, sometimes a quick whiz with an immersion blender or even pouring it through a fine-mesh sieve into a bowl and whisking helps. For next time, remember to slowly drizzle in the milk while whisking constantly, and add the shredded cheese in batches over low heat, stirring until each batch is melted before adding more. This is key for a smooth Baked Mac N Cheese Meatloaf.

Q: Can I make this Mac and Cheese Meatloaf ahead of time?

A: Partially, yes! You can definitely prepare the meatloaf mixture and shape it, and make the mac and cheese mixture, then store them separately in the fridge for up to 24 hours. When you’re ready to bake, assemble the Mac and Cheese Meatloaf as directed and bake. You might need to add an extra 10-15 minutes to the baking time since it’s going into the oven cold. I’ve done this for busy holiday meals, and it’s a lifesaver. I wouldn’t recommend fully baking it and then reheating, as the mac and cheese can dry out a bit.

Q: What if I don’t have panko breadcrumbs?

A: No worries at all! Regular dried breadcrumbs work perfectly fine for this Mac and Cheese Meatloaf. Panko just gives a slightly lighter, airier texture to the meatloaf, but classic breadcrumbs will still do the trick. You could even use crushed crackers (like Ritz) if you’re in a pinch – I’ve seen that modification work wonders in other Cheesy Meatloaf Bake recipes.

Q: Can I add vegetables to the meatloaf mixture?

A: Yes, please do! This Homemade Meatloaf with Macaroni is very adaptable. Finely diced carrots, bell peppers, or even mushrooms would be delicious additions. Just make sure they are very finely chopped so they blend into the meatloaf texture and cook through properly. Sautéing them briefly before adding to the meatloaf mixture can also help soften them and bring out their flavors. This is a great way to sneak in some extra veggies for the kiddos!

Q: My Mac and Cheese Meatloaf seems a bit greasy. Any tips?

A: If you’re finding it a bit greasy, it’s likely due to the fat content of your ground beef. Next time, try using a leaner blend like 85/15 or even 90/10. Alternatively, once the meatloaf is out of the oven and resting, you can carefully tip the baking dish and spoon off any excess grease that has pooled around the edges before serving. I’ve definitely had this happen, especially with a particularly fatty batch of ground beef. It’s a simple fix!

Q: How do I store leftovers of Mac and Cheese Meatloaf?

A: Let any leftover Mac and Cheese Meatloaf cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. For longer storage, you can freeze individual slices for up to 3 months. Just wrap them tightly in plastic wrap and then foil, or place in a freezer-safe container. To reheat from frozen, you can put it in the oven at 300°F (150°C) until warmed through, or thaw in the fridge first then reheat in the microwave or oven.

My Final Thoughts:

Oh, this Mac and Cheese Meatloaf! It truly is one of those recipes that just warms you from the inside out. It holds such a special place in my heart because it was born out of a moment of kitchen improvisation and quickly became a family favorite. It’s the kind of dish that brings everyone to the table, chatting and laughing, eager for a second helping. There’s something so inherently comforting about this Mac and Cheese Meatloaf, combining two beloved classics into one magnificent creation. It feels like a hug on a plate, doesn’t it?

Don’t overmix the meat! This is probably the biggest secret to a tender meatloaf. Mix just until combined.
Freshly shred your cheese. It really does make a difference in the creaminess of your mac and cheese sauce.
Let it rest. That 10-15 minute resting period after baking is crucial for the juices to redistribute, giving you a moister, more flavorful slice of Mac and Cheese Meatloaf.

I’ve played around with a few Mac and Cheese Meatloaf variations over the years. For example, sometimes I’ll use a mix of half ground beef and half ground Italian sausage for an extra layer of flavor – my oldest child loves that version! Another time, I tried adding a layer of crispy bacon bits over the mac and cheese before the top meatloaf layer for a smoky kick, which was a huge hit with my spouse.

And for a little heat, a pinch of red pepper flakes in the cheese sauce or a dash of hot sauce in the ketchup topping can really wake things up.

My youngest, however, is a purist; they just want the classic Macaroni Meatloaf Recipe every single time!

I truly hope this Mac and Cheese Meatloaf becomes a beloved recipe in your home, just as it has in mine. Don’t be afraid to make it your own, tweak it, and find what works best for your family.

Cooking should be fun, forgiving, and filled with delicious discoveries. So go on, give this Mac and Cheese Meatloaf a try. I can almost smell it baking in your kitchen already! You’ve got this, and I just know it’s going to be absolutely delicious. Happy cooking, friend!

Mac and Cheese Meatloaf

Print Recipe

Experience the ultimate comfort food fusion with this incredible Mac and Cheese Meatloaf recipe. This hearty dish combines savory meatloaf with creamy baked macaroni and cheese for a truly satisfying meal.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Yield: 6-8 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

2 lbs ground beef (80/20 lean)
1 cup uncooked elbow macaroni
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cups whole milk, warmed
2 cups shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese (optional, for extra creaminess)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 large egg
1/2 cup plain breadcrumbs
1 tbsp Worcestershire sauce
1/4 cup ketchup (for meatloaf mixture)
1 tbsp Dijon mustard (for meatloaf mixture)
1 tsp mustard powder (for cheese sauce, optional)
1 tsp salt, divided
1/2 tsp black pepper, divided
Fresh parsley, chopped, for garnish (optional)

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Instructions

Prepare the Mac and Cheese: Cook elbow macaroni according to package directions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until a paste (roux) forms. Gradually whisk in the warmed milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens (about 5-7 minutes).
Remove from heat. Stir in the shredded cheddar and Monterey Jack cheeses (if using), mustard powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the cheese is melted and the sauce is smooth and creamy. Fold in the cooked macaroni until well coated. Set aside.
Prepare the Meatloaf: Preheat oven to 375°F (190°C). In a large bowl, combine the ground beef, diced onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, ketchup, Dijon mustard, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently but thoroughly until just combined (do not overmix).
Assemble the Meatloaf: Press half of the meatloaf mixture evenly into the bottom of a 9×5-inch loaf pan, ensuring it lines the sides as well, creating a “well” in the center.
Carefully spoon the prepared mac and cheese into the well, pressing it down lightly.
Top with the remaining meatloaf mixture, sealing the mac and cheese completely within the meatloaf. You may need to gently mold and press the top layer.
Bake: Bake for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is browned. If desired, spread an extra layer of ketchup or a simple glaze (ketchup, brown sugar, a splash of apple cider vinegar) over the top during the last 15 minutes of baking.
Rest and Serve: Once cooked, remove from oven and let the meatloaf rest in the pan for 10-15 minutes before carefully draining any excess fat and inverting onto a cutting board. Slice into thick pieces and garnish with fresh parsley, if desired. Serve hot.

Notes

For an extra indulgent treat, add a layer of cooked, crumbled bacon over the mac and cheese before topping with the second half of the meatloaf mixture.