Mac and Cheese Meatloaf Casserole

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine ground beef, breadcrumbs, egg, milk, chopped onion, garlic powder, salt, and pepper. Mix until evenly combined.
Press the meat mixture firmly and evenly into the bottom of the prepared dish to form the meatloaf base.
Spread the barbecue sauce evenly over the top of the meat mixture.
Bake for 25 minutes, allowing the meat to begin setting.
Meanwhile, cook the macaroni according to package directions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Slowly add the milk while whisking, and cook until the mixture thickens into a smooth sauce.
Remove the sauce from heat and stir in the cheddar cheese, salt, and paprika (if using). Mix until smooth and creamy.
Fold the cooked macaroni into the cheese sauce until well coated.
Carefully spoon the mac and cheese over the partially baked meatloaf layer, smoothing it into an even layer.
Return the dish to the oven and bake for an additional 15–20 minutes, or until the top is golden and bubbling.
Let the casserole rest for about 5 minutes before slicing and serving.

Spicy kick: Add a pinch of cayenne or diced jalapeños to the cheese sauce for extra heat.
Protein swap: Substitute ground turkey or a beef-pork mix for a different flavor profile.
Topping twist: Sprinkle with breadcrumbs or crushed crackers on top of the mac and cheese layer for a crispy finish.
Veggie boost: Mix chopped spinach or shredded zucchini into the meatloaf layer to sneak in some vegetables.

Let the casserole rest before slicing; this helps the layers set and makes serving easier.
Use freshly shredded cheddar for the smoothest, creamiest cheese sauce—pre-shredded cheese may have anti-caking agents that affect melting.
For easier cleanup, line the baking dish with parchment or foil.
Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the oven or microwave.