Mac- 'n-cheese-stuffed meatloaf from American Flavor by Andrew Carmellini and Gwen Hyman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Greco's barbecue sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JeffALNY on February 13, 2026

    This dish is epic. I’ve made it twice and it makes everybody happy. GREAT for a large gathering, especially if you like to show off a little.

  • bellatavia on December 11, 2016

    This is an impressive recipe in all regards! From the preparation to the presentation, this meatloaf is tremendous. And, it is also literally TREMENDOUS -- it would easily serve 8-10 people. Things I would do differently: use 1/3 lb of pasta rather than 1/4 lb. bake for longer than 1 hour. The loaf came out undercooked and I think it needed at least another 15 minutes. The other thing I would do is let the macaroni & cheese cool for longer than the 5 minutes suggested by Carmellini. It definitely needs to congeal to a gooey consistency before I manipulate it into a plastic wrapped-"macaroni sausage tube." It was hard to work with it while the cheese sauce was still quite liquidy. Ultimately, this recipe was worth the time & effort -- it was delicious and ultimately worked besides the few tweaks I mentioned above.

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