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–+ servings

Mac, Cheese and Meatloaf Casserole

Comfort Food, wrapped in comfort food, and cooked like comfort food, the ultimate comfort food fusion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 902
Ingredients Method Nutrition Notes

Ingredients
  

Cheese sauce
  • 3 tbsp Unsalted Butter
  • 3 tbsp AP FLour
  • 1/4 tsp Salt Kosher, of course
  • 1/4 tsp Dry Mustard
  • 1 cup Milk
  • 1/2 cup Cheddar Cheese Grated
Casserole
  • 1 cup ketchup
  • 1 cup BBQ Sauce Prepard or https://www.roguechef.com/?p=2387
  • 1 cup Bread Crumbs Unseasoned / Panko
  • 2 oz Onion Soup mix See atttched recipie
  • 3 cups Macaroni Or short pasta of choice
  • 2 cups Milk
  • 2 Ea Eggs Large / jumbo
  • 1 unit Cheese Sauce See above
  • 1 tsp Salt
  • 1 tsp Pepper Fresh coarse ground
  • 1 tbsp garlic powder Powder, not salt
  • 1 tbsp onion powder
  • 4 cups Shredded Cheese Cheddar and Mozzarella

Method
 

Cheese Sauce
  1. In a small saucepan add the butter and melt over low heat.
  2. Add in the flour and whisk, cooking for about a minute
  3. Add in the salt, dry mustard and milk and whisk until smooth
  4. Gradually add the cheddar cheese and whisk until smooth.
  5. Reserve and keep warm
Casserole Assembly and Bake
  1. Preheat oven to 350°F.
  2. Mix ketchup and barbecue sauce. Set aside.
  3. Combine minced beef, bread crumbs, onion soup mix, eggs, and half of the ketchup mixture.
  4. Press into a greased baking dish. Top with the remaining ketchup mixture.
  5. Bake for 30 minutes.
  6. Cook macaroni (pasta) to al dente, drain
  7. Mix with milk, cheddar cheese soup, salt, pepper, garlic powder, onion powder, and 2 cups cheese.
  8. Spread macaroni mixture over meatloaf and top with remaining cheese.
  9. Bake for an additional 17-20 minutes.

Nutrition

Calories: 902kcalCarbohydrates: 96gProtein: 37gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 116mgSodium: 3145mgPotassium: 647mgFiber: 4gSugar: 29gVitamin A: 1433IUVitamin C: 2mgCalcium: 833mgIron: 2mg

Notes

See my recipe for Onion soup mix, included in this post
I prefer to make my ground / minced beef.
  • Cube your portion of dead cow into 3/4 – 1″ chunks
  • Spread onto a sheet pan and freeze for 30 minutes
  • Grind up in either a grinder or a food processor
This allows me to control the amount of fat and the quality of the beef
We do want a leaner mix for this.
Yes, most store-bought ground beef is produced from high-quality trimmings, etc.
See Writeup at https://www.roguechef.com/?p=3888
Use any short pasta. Google short pasta, cook to al dente as per package directions

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