Why You’ll Love This Mac and Cheese Meatloaf
When it comes to ultimate comfort food mashups, this Mac and Cheese Meatloaf truly stands in a league of its own.
I’ve combined two family favorites into one showstopping dish that’ll have everyone asking for seconds. The exterior develops a deliciously caramelized crust while hiding that creamy, cheesy pasta surprise inside.
Trust me, cutting into this masterpiece at the dinner table creates a moment of pure culinary drama. Kids absolutely devour it, and adults appreciate the nostalgic flavors reimagined.
It’s also incredibly versatile—perfect for Sunday dinner, potlucks, or meal prep.
And that cheese pull? Simply magnificent.
What Ingredients are in Mac and Cheese Meatloaf?
This Mac and Cheese Meatloaf combines the hearty satisfaction of classic meatloaf with the creamy comfort of mac and cheese in one incredible dish. The ingredients list might look long at first glance, but don’t worry—most are pantry staples you probably already have on hand.
We’ll need components for both the meatloaf exterior and that gooey, cheesy pasta filling that makes this recipe so special.
For the meatloaf:
- 2 pounds ground beef
- 1 cup breadcrumbs
- 2 large eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ cup milk
- ½ cup ketchup (plus extra for topping)
- 1 tablespoon Worcestershire sauce (ensure it’s halal if needed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the mac and cheese filling:
- 2 cups elbow macaroni, cooked and drained
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
When shopping for these ingredients, the quality of your ground beef matters—I prefer using 80/20 for the perfect balance of flavor and moisture.
As for the cheese, sharp cheddar gives the mac and cheese filling that classic tangy bite, but feel free to mix in other melty cheeses like monterey jack or colby for variety.
And while the recipe calls for traditional breadcrumbs, panko can work in a pinch if that’s what you have on hand. Just make sure your elbow macaroni isn’t overcooked before adding it to the filling—al dente works best since it’ll continue cooking in the oven.
How to Make This Mac and Cheese Meatloaf
Let’s start by preheating your oven to 375°F (190°C) and greasing a 9×5 loaf pan or lining it with parchment paper for easy removal later.
Now, the magic of this recipe happens in two parts—first, we’ll prepare that irresistible mac and cheese filling that makes this dish so special.
In a medium saucepan, melt 2 tablespoons of butter over medium heat, then whisk in 2 tablespoons of all-purpose flour to create a roux. Cook this mixture for about a minute until it’s slightly golden and smells nutty. Slowly pour in 2 cups of whole milk while whisking constantly (this prevents lumps, and nobody wants lumpy cheese sauce). Let it simmer until it thickens slightly—you’ll know it’s ready when it coats the back of a spoon.
Now for the good part: stir in 2 cups of shredded sharp cheddar cheese until completely melted and gloriously creamy. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and salt and pepper to taste. Fold in your 2 cups of cooked elbow macaroni and set this cheesy goodness aside to cool slightly while you prepare the meatloaf mixture.
For the meatloaf, combine 2 pounds of ground beef, 1 cup of breadcrumbs, 2 large eggs, 1 finely diced small onion, and 2 cloves of minced garlic in a large bowl. Add 1/2 cup milk, 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Mix everything together with your hands (messy but necessary for the best texture), but don’t overmix or your meatloaf might turn out tough.
Now for the assembly—press about two-thirds of the meat mixture into the bottom and up the sides of your prepared loaf pan, creating a “bowl” for the mac and cheese. Spoon your mac and cheese filling into this meat bowl, then top with the remaining meat mixture, sealing in all that cheesy goodness. Brush the top with a little extra ketchup before baking for about 50-60 minutes, or until the internal temperature reaches 160°F.
Let it rest for 10 minutes before slicing—trust me, this waiting period is essential for those perfect, photo-worthy slices where the mac and cheese center stays intact.
Mac and Cheese Meatloaf Substitutions and Variations
Several mouthwatering variations can transform this mac and cheese meatloaf into something truly customized to your tastes. Try swapping ground beef for turkey or chicken if you’re watching fat content, or mix in some ground pork for extra flavor.
Not a cheddar fan? Gouda, pepper jack, or even blue cheese work beautifully in the mac and cheese filling. I sometimes add roasted red peppers or sautéed mushrooms to the meat mixture for depth.
For a spicy kick, mix in diced jalapeños or chipotle peppers. Want a healthier version? Whole wheat pasta and breadcrumbs, plus extra veggies like finely grated zucchini, work wonders.
What to Serve with Mac and Cheese Meatloaf
Finding the perfect sides for mac and cheese meatloaf can elevate this comfort food masterpiece to a whole new level of deliciousness.
I love pairing mine with roasted veggies—Brussels sprouts or broccoli with a touch of garlic work beautifully against the richness of the meatloaf.
A crisp garden salad with vinaigrette cuts through the heaviness, while garlic mashed potatoes might seem excessive (who am I kidding, there’s no such thing).
Sometimes, I’ll serve steamed green beans with slivered almonds for a satisfying crunch.
Final Thoughts
When did comfort food become such an art form? This Mac and Cheese Meatloaf truly elevates two classics into something greater than the sum of its parts.
I’ve made it countless times, tweaking the recipe until it reached perfection. The creamy mac and cheese center never fails to bring smiles to my dinner table.
What I love most is how adaptable it is. Running low on cheddar? Try another cheese. Need to feed a crowd? Double it.
The leftovers, if you’re lucky enough to have any, might taste even better the next day. Pure comfort on a plate.
Mac and Cheese Meatloaf
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 9x5 loaf pan or line with parchment paper.
- For the mac and cheese filling: In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1 minute until golden and nutty.
- Slowly whisk in milk and simmer until thickened enough to coat the back of a spoon.
- Stir in shredded cheese until melted. Add garlic powder, paprika, salt, and pepper. Fold in cooked macaroni and set aside to cool slightly.
- For the meatloaf: In a large bowl, combine ground beef, breadcrumbs, eggs, diced onion, minced garlic, milk, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix with hands until just combined, avoiding overmixing.
- Press about two-thirds of the meat mixture into the bottom and up the sides of the prepared loaf pan, creating a bowl shape.
- Spoon the mac and cheese filling into the meat bowl, then top with remaining meat mixture, sealing the edges.
- Brush the top with extra ketchup and bake for 50-60 minutes, or until internal temperature reaches 160°F.
- Let rest for 10 minutes before slicing and serving.
