Meatloaf Layer
1½ pounds ground beef (80/20 recommended for moisture)
1 cup breadcrumbs (plain or Italian-style)
2 large eggs, lightly beaten
½ cup whole milk
½ cup ketchup
1 small onion, very finely diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon paprika (optional but adds warmth)
Mac and Cheese Layer
2 cups dry elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk, warmed
2 cups sharp cheddar cheese, freshly shredded
½ cup mozzarella cheese, shredded
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon mustard powder (optional, enhances cheese flavor)
Optional Topping
½–1 cup extra shredded cheddar cheese
Chopped fresh parsley (for garnish)
EQUIPMENT NEEDED
9×13-inch baking dish
Large mixing bowl
Medium saucepan
Whisk
Large pot for pasta
Colander
Spoon or spatula
STEP-BY-STEP DIRECTIONS
Step 1 : Prepare the Oven and Pan
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Set the pan aside while you prepare the meatloaf.
Step 2 : Make the Meatloaf Mixture
In a large bowl, add:
Ground beef
Breadcrumbs
Eggs
Milk
Ketchup
Onion
Garlic
Salt, pepper, Italian seasoning, paprika
Using clean hands or a fork, gently mix everything together until just combined.
Do not overmix. Overmixing makes meatloaf tough instead of tender.
Press the mixture evenly into the prepared baking dish, smoothing the top so it bakes evenly.
Step 3: First Bake (Meatloaf Layer)
Place the dish uncovered into the oven.
Bake for 20 minutes.
Remove from oven and carefully spoon off or drain excess grease.
Keep the oven on.
This partial bake helps the meatloaf firm up so it can support the mac and cheese layer.
Step 4: Cook the Pasta
Bring a large pot of well-salted water to a rolling boil.
Add macaroni and cook 1 minute less than package instructions.
This prevents mushy pasta after baking.
Drain well and set aside.
Step 5: Make the Cheese Sauce (From Scratch)
In a medium saucepan, melt 2 tablespoons butter over medium heat.
Whisk in 2 tablespoons flour.
Cook for 1 full minute, whisking constantly — the mixture should bubble slightly but not brown.
Slowly pour in warm milk while whisking continuously to prevent lumps.
Cook for 3–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
Remove from heat.
Stir in:
Cheddar cheese
Mozzarella cheese
Salt, pepper, mustard powder
Stir until smooth and creamy.
Step 6: Combine Pasta and Cheese Sauce
Add drained macaroni to the cheese sauce.
Stir gently until every piece of pasta is fully coated.
Step 7: Assemble the Casserole
Spoon the mac and cheese evenly over the baked meatloaf layer.
Spread gently using a spatula so the top is smooth.
Sprinkle additional cheddar cheese over the top if desired.
Step 8: Final Bake
Return the casserole to the oven.
Bake uncovered for 20–25 minutes, until:
The cheese is bubbling
The top is lightly golden
Optional: Broil for 2–3 minutes for extra browning (watch closely).
Step 9: Rest and Serve
Remove from oven and allow the casserole to rest 10 minutes.
This helps it slice cleanly.
Garnish with parsley if desired.
Slice into squares and serve warm.