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Cozy Mac and Cheese Stuffed Meatloaf Recipe Easy Homemade Comfort Meal

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A comforting meatloaf stuffed with creamy cheddar mac and cheese, topped with a golden cheddar crust. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1½ pounds (680g) ground beef (85% lean recommended for juiciness)
  • 1 cup (90g) breadcrumbs (Italian seasoned or plain)
  • 1 large egg, room temperature
  • ½ cup (120ml) milk (whole or 2%)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • ½ pound (225g) elbow macaroni, cooked al dente
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1½ cups (360ml) milk, warmed
  • 1½ cups (170g) sharp cheddar cheese, shredded (plus extra for topping)
  • ½ teaspoon dry mustard powder (optional)
  • Salt and pepper to taste
  • ½ cup (60g) shredded sharp cheddar cheese (for topping)
  • 1 teaspoon paprika or smoked paprika (for topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add ½ pound (225g) elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside to cool slightly.
  2. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted, whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes without browning, stirring constantly.
  3. Slowly pour in 1½ cups (360ml) warmed milk, whisking as you go to avoid lumps. Keep stirring until the sauce thickens, about 3-4 minutes.
  4. Remove from heat and stir in 1½ cups (170g) shredded sharp cheddar cheese until melted and smooth. Add ½ teaspoon dry mustard powder, and season with salt and pepper to taste. Set aside.
  5. Gently fold the cooked macaroni into the cheese sauce until well coated. Set aside to cool slightly.
  6. In a large bowl, combine 1½ pounds (680g) ground beef, 1 cup (90g) breadcrumbs, 1 large egg, ½ cup (120ml) milk, diced onion, minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika. Mix gently until just combined.
  7. Preheat oven to 350°F (175°C). Lightly grease an 8×4 inch (20×10 cm) loaf pan.
  8. Press half the meat mixture into the bottom of the pan, creating an even layer.
  9. Carefully spoon the mac and cheese filling over the meat layer, spreading evenly but leaving about ½ inch from the edges.
  10. Top with the remaining meat mixture, pressing gently to enclose the mac and cheese completely.
  11. Sprinkle ½ cup (60g) shredded sharp cheddar cheese evenly on top, then dust with 1 teaspoon paprika.
  12. Bake for 50-60 minutes, or until the meatloaf is cooked through (internal temperature of 160°F/71°C) and the topping is golden and bubbly.
  13. Let the meatloaf rest in the pan for 10 minutes before slicing.

Notes

If the top browns too quickly, loosely cover with foil halfway through baking. Cook pasta al dente to prevent mushiness. Use a meat thermometer to ensure internal temperature reaches 160°F. Let meatloaf rest before slicing to keep filling intact. For gluten-free, swap breadcrumbs and flour accordingly. For dairy-free, use milk alternatives and dairy-free cheese blends.

Nutrition

Keywords: meatloaf, mac and cheese, stuffed meatloaf, comfort food, cheddar, easy dinner, family meal

Find it online: https://fuzzyforker.com/cozy-mac-and-cheese-stuffed-meatloaf-recipe-easy-homemade-comfort-meal/