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recipe image of fresh ground beef macaroni noodles shredded cheddar cheese shredded mozzarella cheese ketchup BBQ sauce Ritz crackers Lipton onion soup mix eggs condensed cheddar cheese soup milk garlic powder onion powder salt pepper breadcrumbs pasta other cheeses arranged in clear glass bowls on white marble counter with rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Mac and Cheese Meatloaf Casserole

A comforting casserole that merges the hearty flavor of classic meatloaf with the creamy indulgence of mac and cheese, perfect for family dinners and crowd-pleasing gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf Layer
  • 2 lbs 2 lbs ground beef (80/20 lean ratio recommended)
  • 1 sleeve 1 sleeve Ritz crackers, crushed into crumbs
  • 1 packet 1 packet Lipton onion soup mix
  • 2 2 large eggs
  • 1/4 cup 1/4 cup milk
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp onion powder
For the Glaze
  • 1/2 cup 1/2 cup ketchup
  • 1/4 cup 1/4 cup BBQ sauce (such as Sweet Baby Ray's)
For the Mac and Cheese Layer
  • 1 lb 1 lb elbow macaroni
  • 2 cans 2 cans condensed cheddar cheese soup (10.5 oz each)
  • 2 cups 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup 1/2 cup milk

Equipment

  • 9x13-inch baking dish,
  • Large pot
  • large mixing bowl,
  • - Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or butter.
  2. Fill a large pot with salted water and bring to a boil. Cook the elbow macaroni according to package instructions until al dente (about 1-2 minutes less than full time). Drain and set aside.
  3. In a large mixing bowl, combine the ground beef, crushed Ritz crackers, Lipton onion soup mix, eggs, 1/4 cup milk, garlic powder, and onion powder. Mix gently with your hands until just combined, avoiding overworking the meat.
  4. Press the meatloaf mixture evenly into the bottom of the prepared baking dish.
  5. In a small bowl, mix the ketchup and BBQ sauce. Spread a thin layer evenly over the raw meatloaf mixture to seal in moisture.
  6. In the same large pot (or a new one), combine the drained macaroni, condensed cheddar cheese soup, 1 cup of shredded cheddar cheese, and 1/2 cup milk. Stir over medium heat until the cheese is melted and the mixture is creamy and glossy.
  7. Spread the mac and cheese mixture evenly over the glazed meatloaf layer. Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Bake in the preheated oven for 40-45 minutes, or until the meatloaf is cooked through (internal temperature of 160°F) and the cheese on top is bubbly and golden.
  8. Remove from the oven and let the casserole rest for 10 minutes before slicing to allow the layers to set. Serve hot.

Notes

For extra crispiness, finish under the broiler for 1-2 minutes, watching closely to avoid burning. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of milk over the macaroni layer, or in the oven at 350°F covered with foil for 15 minutes. Ground turkey can be substituted for beef for a leaner option.
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