Mac and Cheese Meatloaf Casserole

A rich two-layer casserole with juicy meatloaf on the bottom and creamy macaroni and cheese on top.

Ingredients

For the meatloaf layer

• 1 lb (450 g) lean ground beef
• 1/2 cup ketchup
• 1/2 cup condensed cheddar cheese soup
• 1 egg
• 1/2 cup breadcrumbs
• 1/2 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp black pepper

For the mac and cheese

• 1 1/2 cups dry elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 cup condensed cheddar cheese soup
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella
• 1/2 tsp paprika
• Salt and black pepper to taste

For topping

• 1/2 cup shredded cheddar cheese
• 2 tbsp ketchup, optional

Instructions

1. Preheat oven to 375°F / 190°C. Lightly grease a medium baking dish.
2. In a bowl, combine ground beef, ketchup, cheddar cheese soup, egg, breadcrumbs, onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix just until combined.
3. Press the meat mixture evenly into the bottom of the baking dish.
4. Bake the meatloaf layer for 20–25 minutes.
5. Meanwhile, cook the macaroni in salted water until just al dente. Drain and set aside.
6. Melt butter in a saucepan. Stir in flour and cook for about 1 minute. Slowly whisk in the milk until smooth.
7. Add cheddar cheese soup, shredded cheddar, mozzarella, paprika, salt, and pepper. Stir over low heat until creamy and melted.
8. Fold the cooked macaroni into the cheese sauce.
9. Remove the meatloaf from the oven. Spread a thin layer of ketchup over it if desired, then spoon the macaroni and cheese evenly over the top.
10. Sprinkle with the remaining cheddar cheese.
11. Return to the oven and bake for another 15–20 minutes, until bubbling and golden on top.
12. Let rest for 10 minutes before slicing so the layers hold together.

Serves: 6–8

Tip: For an extra cheesy finish, broil for 2–3 minutes at the end until the top develops golden, bubbly spots.