Mac and Cheese Meatloaf Casserole

When you need a dinner that satisfies the whole family without a marathon cooking session, this high protein mac and cheese meatloaf casserole delivers on every front. It combines two ultimate comfort foods into one dish that’s hearty, protein-rich, and surprisingly simple to pull together. The savory meatloaf base topped with creamy, cheesy macaroni creates a meal that appeals to both kids and adults, making it perfect for weeknight dinners when you want something special without the fuss.

This casserole solves the eternal “what’s for dinner” question with a dish that’s both familiar and exciting. The meatloaf layer provides substantial protein while the mac and cheese topping adds that creamy, comforting element everyone craves. Plus, everything bakes in one pan, which means less cleanup and more time to actually enjoy your evening.

Why You’ll Love This Mac and Cheese Meatloaf Casserole

This dinner recipe brings together the best of two classics without doubling your work. The meatloaf cooks first, developing a flavorful base while you prep the macaroni, so your timing stays manageable even on busy evenings.

The protein content stands out here. With 2 pounds of lean ground beef, eggs, and multiple types of cheese, each serving delivers serious staying power. This is the kind of meal that keeps everyone satisfied well into the evening, no second dinners required.

Texture-wise, you get the tender, savory meatloaf contrasting beautifully with the creamy, slightly firm pasta on top. The cheese blend creates pockets of melty goodness throughout, while the tangy glaze adds a sweet-savory finish that ties everything together.

Leftovers actually improve after a day in the fridge. The flavors meld together, and reheating is straightforward. I find this casserole works perfectly for meal prep since you can portion it out for easy weeknight reheating.

The customization options make this adaptable to your family’s preferences. Swap proteins, adjust the cheese blend, or modify the spice levels without changing the fundamental structure of the recipe.

Ingredients for Mac and Cheese Meatloaf Casserole

I always reach for lean ground beef for this recipe since it provides plenty of protein without releasing excessive grease during baking. The Ritz crackers might seem unusual, but they add a subtle buttery flavor and help bind the meatloaf without making it dense.

Meatloaf Layer

• 2 lbs lean ground beef
• 30 Ritz crackers, finely crushed
• 1 packet (2 oz) onion soup mix
• 2 large eggs
• 1/2 cup ketchup
• 1/2 cup BBQ sauce

Macaroni and Cheese Layer

• 3 cups dry macaroni noodles
• 1 can (10.5 oz) condensed cheddar cheese soup
• 2 cups whole milk
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups shredded mozzarella and cheddar cheese blend, divided

Glaze

• 1/2 cup ketchup
• 1/2 cup BBQ sauce

The onion soup mix does double duty here, adding both seasoning and moisture to the meat. If you prefer making your own blend, combine dried minced onion, beef bouillon powder, onion powder, and a pinch of celery salt.

For the cheese, I recommend buying a block and shredding it yourself rather than using pre-shredded. The pre-shredded varieties contain anti-caking agents that prevent smooth melting. A mozzarella and cheddar blend gives you the best of both worlds: mozzarella’s superior melt and cheddar’s sharp flavor.

The condensed cheddar cheese soup creates a creamy base for the mac and cheese without requiring you to make a full béchamel sauce. Choose whole milk over lower-fat options for the richest, creamiest result.

How to Make Mac and Cheese Meatloaf Casserole

The key is timing your meatloaf and macaroni preparation so they’re both ready when you need them. In my experience, starting the meatloaf first gives you plenty of time to cook the pasta while the meat bakes.

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish thoroughly. A light coating of cooking spray or butter prevents sticking and makes cleanup easier.
2. Whisk together 1/2 cup ketchup and 1/2 cup BBQ sauce in a small bowl for your glaze. You’ll use half in the meat mixture and reserve half for topping.
3. Combine the ground beef, crushed Ritz crackers, onion soup mix, eggs, and half of your glaze in a large bowl. Mix with your hands just until everything comes together. Overmixing creates a dense, tough meatloaf, so stop as soon as you no longer see streaks of egg or dry crackers.
4. Press the meat mixture evenly into your prepared baking dish, making sure it reaches all corners and maintains an even thickness. This ensures uniform cooking. Spread the remaining glaze over the top in a thin, even layer.
5. Bake the meatloaf for 30 minutes. During this time, bring a large pot of salted water to a boil for your macaroni.
6. Cook the macaroni according to package directions, but drain it 1 minute early. The pasta will continue cooking in the oven, and slightly undercooked noodles prevent mushiness in the final dish. Drain well and set aside.
7. In a large bowl, whisk the milk and condensed cheddar soup together until completely smooth with no lumps. Add the garlic powder, onion powder, salt, pepper, and 2 cups of your shredded cheese blend. Stir until the cheese begins to incorporate.
8. Fold the drained macaroni into the cheese mixture, coating every piece. The residual heat from the pasta helps melt some of the cheese and creates a cohesive sauce.
9. Remove the meatloaf from the oven when the timer goes off. Carefully tilt the pan and use a spoon or turkey baster to remove any excess grease that’s accumulated. This step prevents a greasy final dish.
10. Spread the mac and cheese mixture evenly over the meatloaf layer, going right to the edges. Sprinkle the remaining 2 cups of cheese over the top.
11. Return the casserole to the oven for 20-25 minutes. You’re looking for bubbling edges and golden, melted cheese on top. The internal temperature should reach 160°F if you want to check with a meat thermometer.
12. Let the casserole rest for 5 minutes before slicing. This resting period allows the layers to set and makes serving much neater.

What to Serve with Mac and Cheese Meatloaf Casserole

Since this casserole is rich and filling, balance your meal with lighter, fresher sides that add color and nutrients to the plate.

Crisp Green Salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness beautifully. The acidity from the dressing refreshes your palate between bites.

Roasted Broccoli: Toss broccoli florets with olive oil, garlic, and a sprinkle of parmesan, then roast at 425°F until the edges char slightly. The slight bitterness and crispy texture complement the creamy casserole.

Steamed Green Beans: Keep them simple with just butter, salt, and a squeeze of lemon. The clean, vegetal flavor provides a nice contrast without competing for attention.

Garlic Bread: If you want to lean into the comfort food angle, warm garlic bread is perfect for mopping up any extra cheese sauce on your plate.

Coleslaw: A vinegar-based slaw rather than a creamy one adds crunch and tang. The acidity helps balance the richness of the casserole.

Roasted Brussels Sprouts: Halve them, toss with olive oil and balsamic vinegar, and roast until caramelized. Their slightly sweet, nutty flavor pairs well with the savory meatloaf.

Corn on the Cob: During summer months, fresh corn brings sweetness and a pop of color to your dinner plate.

Pro Tips & Variations

Make-Ahead Strategy: Assemble the meatloaf layer the night before, cover tightly, and refrigerate. The next day, bake as directed, adding 5 minutes to the initial baking time since you’re starting with cold meat.

Cheese Blend Options: Swap the mozzarella-cheddar blend for sharp white cheddar and gruyere for a more sophisticated flavor profile. Pepper jack adds a spicy kick if your family enjoys heat.

Prevent Grease Buildup: Choose ground beef that’s 90% lean or leaner. Fattier ground beef releases more grease during cooking, which can make the bottom layer soggy and requires more careful draining.

Texture Tip: For a crispy cheese topping, turn on the broiler for the last 2-3 minutes of baking. Watch it carefully to prevent burning.

Equipment Alternative: No 9×13 pan? Use a deep 10-inch cast iron skillet instead. The meatloaf layer will be slightly thicker, so add 5-7 minutes to the initial baking time.

Protein Swaps: Ground turkey creates a lighter version, though I recommend using 93% lean to maintain moisture. For a bolder flavor, try a blend of ground beef and Italian sausage.

Vegetarian Adaptation: Replace the meat with a mixture of cooked lentils, mushrooms, and walnuts processed together with the crackers and seasonings. Use vegetable broth in place of the soup mix.

Gluten-Free Version: Substitute gluten-free pasta and use crushed gluten-free crackers or breadcrumbs in the meatloaf. Check that your soup mix and BBQ sauce are gluten-free.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. I find that portioning the casserole into individual servings before refrigerating makes weeknight reheating much faster.

For reheating, the oven works best to maintain the texture of both the meatloaf and mac and cheese. Cover with foil and warm at 350°F for 15-20 minutes, removing the foil for the last 5 minutes to re-crisp the top. The microwave works in a pinch, but the cheese sauce may become slightly grainy and the meatloaf can dry out at the edges.

This casserole freezes well for up to 2 months. Wrap individual portions tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before reheating. The texture holds up remarkably well, making this an excellent candidate for freezer meal prep.

Leftover portions make excellent next-day lunches. The flavors actually deepen after a day in the fridge, and the meatloaf becomes even more tender.

This high protein mac and cheese meatloaf casserole proves that comfort food can be both satisfying and practical. The combination delivers a complete meal that fills everyone up without requiring you to juggle multiple pots and pans. Give this one a try on your next busy weeknight when you need dinner to be both easy and impressive.