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Mac and Cheese Meatloaf

Mac and Cheese Meatloaf
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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.

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)

Instructions

  1. Prepare the Mac and Cheese: Cook elbow macaroni according to package directions until al dente. Drain and set aside.
  2. 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).
  3. 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.
  4. 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).
  5. 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.
  6. Carefully spoon the prepared mac and cheese into the well, pressing it down lightly.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://seasonedrecipe.com/mac-and-cheese-meatloaf/