When comfort food calls, few things answer better than this Mac and Cheese Meatloaf. It’s the best of both worlds: tender, juicy beef loaf on the bottom and creamy, golden macaroni and cheese baked right on top. This dish feels like Sunday dinner and childhood nostalgia rolled into one cheesy bite.
Table of Contents
Why You’ll Love This Mac and Cheese Meatloaf
This isn’t your average meatloaf—it’s layered, rich, and unforgettable.
- Combines two classic comfort foods in one dish
- Creamy homemade mac and cheese baked right on top
- Great way to use leftover pasta
- Family-friendly and perfect for gatherings
- Hearty, filling, and simple to make
- Freezer-friendly for easy prep-ahead dinners
When I first made this, I was thinking about the meals my mom used to serve out of her food truck back in Texas—everything had to be bold, familiar, and a little indulgent. I took her classic meatloaf and added my favorite side dish right on top. One bite in, and I knew it was a keeper.
Ingredients You’ll Need
This recipe calls for everyday staples that transform into a comfort-packed dinner.
Main Ingredients
- 1 lb ground beef – the hearty base for your loaf
- 2 cups uncooked macaroni – classic elbow noodles work best
- 2 cups shredded cheddar cheese – for rich, gooey flavor
- 1/2 cup diced onion – adds sweetness and texture
- 1/2 cup breadcrumbs – keeps the meatloaf firm yet tender
- 1 large egg – helps bind the meat mixture
- 1/4 cup milk (for meatloaf) – adds moisture and softness
- 2 tbsp butter (for cheese sauce) – starts the roux for smooth sauce
- 2 cups milk (for cheese sauce) – creamy base for mac layer
- 1 tsp salt – enhances all flavors
- 1/2 tsp pepper – adds mild heat
- 1/2 tsp paprika – for color and smoky flavor
- 1/2 tsp dry mustard – gives a subtle tang to balance cheese
- 2 tbsp flour – thickens the cheese sauce
Optional Add-Ons or Substitutes
- Use ground turkey or chicken for a lighter version
- Mix in Monterey Jack for a milder, creamier mac
- Add chopped jalapeños for heat lovers
- Swap macaroni for shells or cavatappi pasta
- Pair with a side like Garlic Parmesan Dinner Rolls or Creamy Garlic Chicken Penne
Step-by-Step Instructions
I like to layer this dish so each bite has that perfect mix of beef and creamy pasta.
- Preheat the oven: Set to 350°F and grease a loaf pan. (A lined loaf pan makes cleanup easier.)
- Cook macaroni: Boil in salted water until al dente. Drain and set aside.
- Make the meatloaf base: In a large bowl, mix ground beef, breadcrumbs, onion, egg, 1/4 cup milk, salt, pepper, and paprika. Press the mixture evenly into the loaf pan.
- Bake the meatloaf: Bake for 25–30 minutes until juices run clear. (This partially cooks the base before the mac layer.)
- Make cheese sauce: Melt butter in a saucepan over medium heat. Stir in flour to form a roux, cooking 1–2 minutes. Slowly whisk in milk and cook until thickened. Stir in dry mustard, salt, pepper, and cheese until melted.
- Combine macaroni and cheese sauce: Toss pasta into the sauce until coated.
- Top the meatloaf: Remove the meatloaf from the oven and spread mac and cheese evenly on top. Sprinkle extra cheddar over the surface.
- Bake again: Return to oven for 15–20 minutes, or until bubbly and golden.
- Cool slightly before slicing: Let it rest 5 minutes to set layers.
Quick Reminders:
- Don’t overmix the beef—it’ll stay juicier
- Let cheese sauce thicken before adding pasta
- Bake uncovered for a golden top
- Always rest before slicing for neat servings
Expert Tips for Success
The secret to a great Mac and Cheese Meatloaf is texture and layering.
- Use freshly shredded cheese—it melts smoother than pre-shredded
- Add a dash of Worcestershire sauce to the meat for depth
- Bake the loaf on a foil-lined tray to catch drips
- Try Parmesan Chicken Meatloaf for another fun twist
- For crispy topping, broil the last 2–3 minutes
- Avoid overbaking or the beef will dry out
- Let leftovers cool before refrigerating to prevent sogginess
Every step builds comfort—rich sauce, savory beef, and that satisfying bite of baked cheese on top.
Serving Suggestions
This meal stands tall on its own, but a few sides make it shine.
- Serve with steamed green beans or broccoli
- Add a crisp garden salad for freshness
- Pair with Southern Baked Mac and Cheese for a true comfort feast
- Drizzle with extra cheese sauce if you want it gooier
- Slice thick and serve family-style
This dish brings smiles to the table—just add a few laughs and maybe a nap afterward.
Storing and Reheating
This recipe keeps beautifully for leftovers or meal prep.
How to Store It
- Store in airtight containers up to 4 days in the fridge
- Freeze slices in foil or freezer bags up to 2 months
- Let cool fully before sealing
- Label with date and portion size
- Store mac and cheese separately if making ahead
How to Reheat It
- Oven: 350°F, covered, 15 minutes
- Microwave: 60–90 seconds per slice with a splash of milk
- Stovetop: Reheat gently in a skillet with lid on low heat
- Add extra cheese or milk to refresh sauce
- Avoid overcooking to keep the beef juicy
You’ll be surprised how well this reheats—just as creamy and hearty as day one.
Frequently Asked Questions
Can I use boxed mac and cheese?
Yes! Just prepare it as directed and layer on top—it’s a great shortcut.
Can I make this ahead?
Definitely. Assemble and refrigerate overnight, then bake before serving.
Can I double the recipe?
Yes, use a 9×13 pan instead of a loaf pan and increase baking time by 10 minutes.
Final Thoughts
This Mac and Cheese Meatloaf is comfort cooking at its best—rich, creamy, and full of homestyle flavor. It’s the kind of meal that brings people together and fills your kitchen with warmth.
- Classic flavors made new again
- Family favorite that’s freezer-friendly
- Cheesy, hearty, and always satisfying
From my Texas table to yours, may your next dinner feel like a cozy weekend, no matter what day it is.
Mac and Cheese Meatloaf
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a loaf pan.
- Cook macaroni in salted boiling water until al dente. Drain and set aside.
- In a large bowl, mix ground beef, breadcrumbs, diced onion, egg, 1/4 cup milk, salt, pepper, and paprika. Press into the prepared loaf pan.
- Bake the meatloaf base for 30 minutes until partially cooked through.
- In a saucepan, melt butter over medium heat. Stir in flour to form a roux and cook 1–2 minutes. Slowly whisk in 2 cups milk and cook until thickened. Stir in dry mustard, salt, pepper, and shredded cheddar cheese until smooth.
- Combine cooked macaroni with cheese sauce and stir to coat.
- Remove meatloaf from oven and spread mac and cheese evenly on top. Sprinkle with extra cheddar if desired.
- Bake another 15–20 minutes until golden and bubbly. Let rest for 5 minutes before slicing.
Nutrition
Notes
- This dish blends classic meatloaf with creamy mac and cheese for ultimate comfort.
- For best results, don’t overmix the beef and let the cheese sauce thicken before combining.
- You can prepare parts ahead of time or use boxed mac and cheese for a shortcut.
