Mix until well combined, then press into a greased 9x13-inch baking dish, forming an even layer.
Spread the remaining ketchup-BBQ sauce mixture evenly over the meatloaf layer.
Bake for 30 minutes while preparing the mac and cheese.
2. Make the Mac and Cheese:
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to create a roux.
Gradually whisk in milk, stirring until thickened (about 2 minutes).
Add cheddar cheese, garlic powder, salt, and pepper, stirring until smooth.
Remove from heat and mix in the cooked pasta, coating it in the cheese sauce.
3. Assemble & Bake the Casserole:
Remove the partially baked meatloaf from the oven.
Spread the mac and cheese evenly over the meatloaf.
Sprinkle with extra shredded cheddar cheese for a golden, melty topping.
Return to the oven and bake for 15–20 minutes, until bubbly and lightly golden.
4. Serve & Enjoy!
Let the casserole rest for 5 minutes before slicing.
Garnish with chopped parsley and serve warm! 🍽️
💡 Tips for Success:
Want a Crispy Topping? Add ½ cup panko breadcrumbs on top for extra crunch!
Make It Spicy! Mix ¼ teaspoon cayenne pepper into the mac and cheese for a kick. 🌶️
Need a Shortcut? Use pre-made mac and cheese for a quicker version!
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Why You’ll Love It:
This Mac and Cheese Meatloaf Casserole is rich, cheesy, and packed with flavor! It’s the perfect comfort food fusion, bringing together savory meatloaf and creamy mac and cheese in one amazing dish. 😍🔥