Preheat the oven to 375°F (190°C).
In a large bowl, combine the ground beef, breadcrumbs, Parmesan, milk, egg, Worcestershire sauce, oregano, garlic powder, salt, and pepper. Mix everything together until well combined.
Form the meat mixture into a loaf shape and place it in the center of a greased casserole dish.
Cook the Macaroni:
While the meatloaf is baking, cook the elbow macaroni according to the package directions. Drain and set aside.
Make the Mac and Cheese:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux.
Slowly whisk in the milk, cooking and stirring constantly until the sauce thickens, about 5 minutes.
Once the sauce is thickened, add the cheddar and mozzarella cheeses, stirring until melted and smooth. Season with salt and pepper to taste.
Stir the cooked macaroni into the cheese sauce, ensuring the pasta is fully coated.
Assemble the Casserole:
After baking the meatloaf for about 25 minutes, remove it from the oven. Spread the mac and cheese over the meatloaf evenly, then sprinkle with the remaining 1/2 cup of cheddar cheese.
Bake the Casserole:
Return the casserole to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the meatloaf is cooked through (an internal temperature of 160°F or 71°C).
Serve:
Let the casserole rest for 5 minutes before slicing and serving. Garnish with fresh parsley, if desired.
Serving and Storage Tips
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