Monterey Chicken Spaghetti Recipe

This Mac and Cheese Meatloaf Casserole takes two absolute comfort food classics and unites them in the most irresistible, mouthwatering mashup you’ve ever tasted. Imagine a savory, juicy layer of beef and onions, topped with creamy, golden macaroni and cheese, all baked together until bubbly perfection—one bite and you’ll be hooked!

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Ingredients You’ll Need

This recipe keeps things delightfully straightforward, letting classic ingredients shine. Every component plays a starring role, whether that’s adding creaminess, structure, or layers of comfort—get ready to see how each one brings the Mac and Cheese Meatloaf Casserole to life!

• Ground Beef (1 lb): The heart of your casserole—choose 80/20 for just the right balance of juiciness and flavor.
• Onion (1/2 cup, diced): Adds a little bit of sweetness and texture that gives depth to the meatloaf layer.
• Breadcrumbs (1/2 cup): Helps bind everything together, keeping your meatloaf tender and moist.
• Egg (1 large): This is your glue, holding all those savory meatloaf ingredients in place.
• Milk (1/4 cup, for meatloaf): Ensures the meat stays tender and never dry.
• Salt & Pepper (1 tsp + 1/2 tsp): A classic seasoning duo for perfect flavor in every bite.
• Macaroni (2 cups, uncooked): Elbow pasta soaks up cheesy goodness and adds that signature mac and cheese texture.
• Cheddar Cheese (2 cups, shredded): Go for sharp for the best flavor punch—this is where all the ooey-gooey magic happens.
• Butter (2 tbsp): Starts your cheese sauce off with creamy richness.
• Flour (2 tbsp): Whisked into butter, it thickens the sauce to perfect velvety consistency.
• Milk (2 cups, for cheese sauce): The base of that luscious cheese sauce—whole milk works best if you have it.
• Salt & Pepper (1/2 tsp + 1/4 tsp): Balances out the cheese and pasta, making every bite savory and satisfying.
• Paprika (1/2 tsp): For warmth, subtle color, and just a pop of flavor.
• Dry Mustard (1/2 tsp): It won’t make your dish taste “mustardy,” but it gives the cheese sauce wonderful depth.

Variations

One of the joys of this Mac and Cheese Meatloaf Casserole is how endlessly adaptable it is! Don’t hesitate to get a little creative—whether you’re catering to food sensitivities, picky eaters, or just craving a new flavor twist, this casserole is your blank canvas.

• Spicy Kick: Stir a little diced jalapeño or a dash of hot sauce into the cheese sauce for heat-lovers at the table.
• Veggie-Packed: Fold in chopped cooked spinach or sautéed bell peppers to sneak in some extra veg without compromising that classic comfort.
• Different Cheese Blends: Swap in smoked gouda, mozzarella, or Monterey jack for totally new cheese sauce vibes.
• Gluten-Free: Use gluten-free breadcrumbs and pasta to make this casserole safe for those sensitive to gluten—no flavor lost!

How to Make Mac and Cheese Meatloaf Casserole

Step 1: Prepare and Partially Bake the Meatloaf Base

Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. In a large bowl, combine the ground beef, diced onion, breadcrumbs, egg, milk, salt, and pepper. Get in there with your hands for the best mix—just until everything comes together. Press this savory mixture evenly into the bottom of your dish, forming your sturdy meatloaf base. Pop it into the oven and bake for 20 minutes; this partial bake gives your meatloaf a flavorful head start while you work on the mac and cheese layer.

Step 2: Cook the Macaroni

While your meatloaf is baking, bring a big pot of salted water to a boil and add your macaroni. Cook the pasta to just barely al dente—remember, it’ll finish cooking in the oven. Drain well and set aside; you want those little elbows ready to soak up every drop of cheese sauce later on.

Step 3: Make the Cheese Sauce

While pasta cools, melt your butter in a saucepan over medium heat. Stir in the flour and let it cook for a minute until it’s bubbling but not browned—this forms your roux. Slowly whisk in the milk and cook, stirring constantly, until the sauce thickens and coats the back of your spoon. Turn off the heat and add salt, pepper, paprika, dry mustard, and 1 1/2 cups of that glorious shredded cheddar. Stir until completely smooth, dreamy, and melted.

Step 4: Assemble the Casserole

Fold your cooked macaroni into the cheese sauce, giving every noodle a creamy coat. Carefully spread this mac and cheese right over your partially baked meatloaf base. Then, sprinkle the remaining cheddar all across the top—don’t skimp, this is what gives those golden, bubbly pockets once baked!

Step 5: Bake to Golden, Cheesy Perfection

Slide your assembled Mac and Cheese Meatloaf Casserole back into the oven for another 25 minutes. By the end, the cheese on top will be molten and golden, while the edges bubble with happiness. Let the casserole rest for 5-10 minutes before scooping, so every layer stays as gorgeous as it tastes!

How to Serve Mac and Cheese Meatloaf Casserole

Garnishes

This casserole is a showstopper as is, but a scatter of sliced green onions or fresh parsley across the top adds color and a little pop of freshness. Try a dusting of paprika or a sprinkle of extra cheddar right before serving for even more flavor and curb appeal.

Side Dishes

Keep it simple with easy, refreshing sides that balance out the richness—you can never go wrong with a crisp green salad, steamed broccoli, or roasted green beans. Even basic buttered peas or a plate of sliced tomatoes let the Mac and Cheese Meatloaf Casserole truly shine.

Creative Ways to Present

If you’re serving a crowd, scoop big, bubbling portions straight from the baking dish at the table for a cozy, family-style feel. For a dinner party, try using a ring mold or large biscuit cutter to cut out individual portions—gorgeous and fun! A drizzle of warm cheese sauce on each plate makes it restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Leftover Mac and Cheese Meatloaf Casserole keeps beautifully! Store it in an airtight container in the fridge for up to 4 days. The flavors continue to mingle, making each serving even more crave-worthy after a day or two.

Freezing

You can freeze the fully baked casserole, either whole or in portions, for up to 2 months. Wrap tightly in plastic wrap and foil, or use freezer-safe containers. Thaw overnight in the fridge before reheating for best results—just know the texture of the mac and cheese may be slightly softer but still delicious.

Reheating

To reheat, cover and bake at 350°F until warmed through (about 25–30 minutes for a full casserole). For individual servings, a few minutes in the microwave works well—add a splash of milk and cover loosely to keep everything creamy and tender.

FAQs

Final Thoughts

This Mac and Cheese Meatloaf Casserole isn’t just a meal—it’s pure, heartwarming nostalgia on a plate. Whether you’re making it as a weeknight treat or the star of a special gathering, one pan is all you need to bring big smiles to everyone at the table. Give it a try, and I promise it’ll become a family favorite in no time!

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