Mac and Cheese Meatloaf Casserole: A Comforting Fusion of Two Favorites

Preheat the oven to 375°F (190°C) and lightly grease a baking dish (9×13 inches).
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, ketchup, Worcestershire sauce, oregano, salt, and pepper. Mix until everything is well combined.
Shape the meat mixture into a loaf and place it in the center of the prepared baking dish.
Bake the meatloaf for 40-45 minutes or until it reaches an internal temperature of 160°F (71°C). If you prefer a slightly crispy top, you can brush the meatloaf with additional ketchup halfway through baking.
Cook the Macaroni:

While the meatloaf is baking, cook the elbow macaroni according to package instructions. Drain and set aside.
Make the Cheese Sauce:

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to create a smooth roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly add the milk, whisking constantly to prevent lumps. Bring to a simmer and cook for 3-5 minutes until the sauce thickens.
Stir in the cheddar cheese, Parmesan cheese, mustard powder, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth.
Combine and Assemble the Casserole:

Once the meatloaf is done baking, carefully remove it from the oven and set it aside.
Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
Spread the mac and cheese mixture evenly in the same baking dish around the meatloaf.
Sprinkle breadcrumbs on top of the mac and cheese for added texture and a crispy topping.
Bake the Casserole:

Return the baking dish to the oven and bake for an additional 15-20 minutes until the casserole is hot and the breadcrumbs are golden and crispy.
Remove from the oven and let it rest for a few minutes before serving.
Serve:

Slice the meatloaf and serve it alongside the creamy mac and cheese casserole. Enjoy this ultimate comfort food mash-up!
Serving and Storage Tips: