Mac and Cheese Meatloaf Casserole
A comforting mashup that pairs classic meatloaf with creamy mac and cheese, perfect for family dinners and potlucks.
Ingredients
For the Meatloaf
- 2 lbs lean ground beef Use lean to reduce grease.
- 30 pieces Ritz Crackers, crushed Crush finely for better binding.
- 2 oz Lipton onion soup mix
- 2 large eggs
- 1 cup ketchup
- 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
- 1 tsp salt
- 1 tsp pepper
For the Mac and Cheese
- 3 cups macaroni noodles Do not overcook.
- 2 cups milk
- 10.5 oz condensed cheddar cheese soup
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups shredded mozzarella and cheddar cheese blend Reserved some for topping.
Instructions
Preparation
- Preheat oven to 350F.
- In a medium bowl, mix ketchup and barbecue sauce. Set aside.
- In a large bowl, mix ground beef, crushed Ritz Crackers, onion soup mix, and eggs.
- Add 1/2 cup of the ketchup-barbecue sauce mixture to the meat, mixing thoroughly.
- Press the meatloaf mixture into a greased 9×13 inch baking dish.
- Top with remaining ketchup-barbecue sauce mixture.
Cooking
- Bake for 30 minutes.
- Meanwhile, cook and drain macaroni noodles.
- Mix milk, cheddar soup, salt, pepper, garlic powder, and onion powder until smooth.
- Combine noodles and sauce, adding 2 cups of cheese. Stir well.
- After baking, layer noodle mixture over meatloaf; top with remaining cheese.
- Bake for an additional 17-20 minutes until cheese is golden.
- Rest before serving.
Notes
Serve warm and sliced like a lasagna. Cut into squares and serve with a side salad or steamed veg. Cool before storing and refrigerate for up to 3-4 days.