Mac and Cheese Meatloaf (Printable)

Classic meatloaf meets creamy macaroni and cheese for a family-friendly, comforting main dish.

# What You'll Need:

→ Meatloaf

01 - 1 ½ pounds ground beef (80/20 blend)
02 - ½ pound ground pork
03 - 1 cup breadcrumbs
04 - 2 large eggs
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - ½ cup milk
08 - 2 tablespoons ketchup
09 - 2 teaspoons Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper

→ Mac and Cheese Filling

13 - 1 ½ cups elbow macaroni, uncooked
14 - 2 cups shredded sharp cheddar cheese
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons all-purpose flour
17 - 1 ½ cups whole milk
18 - ½ teaspoon ground mustard
19 - ¼ teaspoon cayenne pepper (optional)
20 - Salt and pepper, to taste

→ Topping

21 - ½ cup shredded cheddar cheese
22 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease.
02 - Boil elbow macaroni according to package directions until al dente. Drain well and set aside.
03 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in whole milk and cook until the mixture thickens, about 3 to 4 minutes.
04 - Remove sauce from heat. Stir in shredded cheddar, ground mustard, cayenne if desired, and season with salt and pepper. Fold in cooked macaroni. Allow to cool slightly.
05 - In a large bowl, thoroughly combine ground beef, ground pork, breadcrumbs, eggs, onion, garlic, milk, ketchup, Worcestershire sauce, dried thyme, salt, and pepper until just incorporated.
06 - Press half of the meat mixture evenly into the bottom of the prepared loaf pan, leaving a shallow well in the center.
07 - Spoon mac and cheese mixture into the well, leaving a ½-inch border around all sides to prevent leakage.
08 - Spread remaining meat mixture over the mac and cheese filling, sealing edges well to fully enclose the center.
09 - Transfer loaf pan to oven and bake for 50 minutes.
10 - Remove loaf from oven, sprinkle with remaining shredded cheddar, and return to oven for an additional 10 minutes until cheese is melted and meatloaf reaches 160°F (71°C) internally.
11 - Let loaf rest for 10 minutes before slicing. Garnish slices with chopped parsley if desired.

# Expert Advice:

01 -
  • Easy to assemble with familiar pantry ingredients
  • Filling and guaranteed to please kids and adults alike
  • Gives new life to leftovers if you have extra macaroni
  • The gooey mac center makes every slice special
02 -
  • Each serving packs protein and calcium for growing families
  • Makes delicious leftovers for school or work lunches
  • Freezes beautifully in individual slices for future meals
03 -
  • Always shred your cheddar from a block for the dreamiest melt
  • Let meat rest ten minutes after baking for the cleanest slices
  • Taste your cheese sauce before filling to make sure the seasoning pops
  • If the loaf seems loose when forming use slightly more breadcrumbs
  • Do not rush the cooling step as it keeps layers neat for serving

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