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Macaroni and Cheese Meatloaf Casserole
Ingredients
- 1 lb ground beef
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 eggs
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to the package instructions until al dente, then drain.
In a large bowl, combine ground beef, cooked macaroni, cheddar cheese, milk, breadcrumbs, onion, eggs, garlic powder, salt, and black pepper. Mix until well combined.
Transfer the mixture to a greased casserole dish and shape it like a loaf.
Spread ketchup evenly on top of the meat mixture.
Bake in the preheated oven for 30-35 minutes or until the internal temperature reaches 160°F (70°C).
Let it cool for 5 minutes before slicing and serving.
Kitchen Tools
- Large mixing bowl
- Casserole dish
- Cooking spoon
- Measuring cups
- Measuring spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, ground turkey is a great substitute for a leaner option.
Use gluten-free pasta and breadcrumbs to make it gluten-free.
Yes, you can assemble it and store it in the fridge before baking.
You can top it with extra cheese, breadcrumbs, or some herbs before baking.
Yes, you can freeze it before baking. Just thaw it in the fridge before cooking.
Salads, roasted vegetables, or garlic bread complement it nicely.
Leftovers can last for about 3 days if stored properly.