Mac and Cheese Meatloaf Casserole (Print Version)
# Ingredients:
→ Enhanced Meatloaf Base
01 -
1 lb ground beef (80/20 blend)
02 -
1 cup breadcrumbs
03 -
2 eggs
04 -
1 medium onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Mac and Cheese Layer
09 -
2 cups elbow macaroni, cooked al dente
10 -
3 tablespoons butter
11 -
3 tablespoons all-purpose flour
12 -
1 1/2 cups milk
13 -
2 cups shredded sharp cheddar cheese
14 -
1/2 teaspoon dry mustard
15 -
1/4 teaspoon salt
→ Finishing Touch
16 -
1/3 cup ketchup mixed with 1 tablespoon brown sugar
# Instructions:
01 -
Preheat oven to 375°F and grease a 9×13-inch baking dish. Combine ground beef, breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper in a large bowl. Mix gently until just combined, then press mixture evenly into the bottom of the prepared baking dish.
02 -
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to eliminate raw flour taste. Gradually add milk while whisking constantly to prevent lumps. Cook until thickened, about 3-5 minutes. Remove from heat and stir in cheese and dry mustard until smooth.
03 -
Spread cooked macaroni evenly over the meatloaf base. Pour the cheese sauce over the pasta, ensuring even coverage. Mix ketchup with brown sugar and spread over the top as a glaze.
04 -
Bake for 35-40 minutes until the meatloaf reaches an internal temperature of 160°F and the cheese sauce is bubbly around the edges. The top should be lightly golden.
05 -
Allow the casserole to cool for 10 minutes before serving. This resting period helps the layers set and makes serving easier while preventing burns from hot cheese sauce.
# Notes:
01 -
Using 80/20 ground beef ensures the casserole stays moist and flavorful.
02 -
Cooking the roux for one minute eliminates a raw flour taste in the sauce.