Go Back

Mac and Cheese Meatloaf Casserole

A protein-rich comfort food dinner combining savory meatloaf with creamy mac and cheese in one easy casserole.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs lean ground beef
  • 30 Ritz crackers finely crushed
  • 1 packet onion soup mix 2 oz
  • 2 large eggs
  • 1/2 cup ketchup for meatloaf
  • 1/2 cup BBQ sauce for meatloaf
  • 3 cups dry macaroni noodles
  • 1 can condensed cheddar cheese soup 10.5 oz
  • 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
  • 1/2 cup ketchup for glaze
  • 1/2 cup BBQ sauce for glaze

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Large pot for pasta
  • whisk

Method
 

  1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
  2. In a small bowl, whisk together 1/2 cup ketchup and 1/2 cup BBQ sauce for the glaze. Set aside.
  3. In a large bowl, combine ground beef, crushed Ritz crackers, onion soup mix, eggs, and half of the prepared glaze. Mix gently with your hands until just combined.
  4. Press the meat mixture evenly into the bottom of the prepared baking dish. Spread the remaining glaze over the top.
  5. Bake for 30 minutes.
  6. While the meatloaf bakes, boil macaroni noodles according to package instructions, draining 1 minute early for al dente texture. Drain and set aside.
  7. In a large bowl, whisk together milk and condensed cheddar soup until smooth. Stir in garlic powder, onion powder, salt, pepper, and 2 cups of the shredded cheese blend.
  8. Fold the cooked macaroni into the cheese sauce until well coated.
  9. Remove the meatloaf from oven and carefully drain any excess grease from the pan.
  10. Spread the macaroni mixture evenly over the meatloaf. Sprinkle the remaining 2 cups of shredded cheese on top.
  11. Return to oven and bake for an additional 20-25 minutes until cheese is melted and bubbling.
  12. Let the casserole rest for 5 minutes before slicing and serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven for 15-20 minutes. Freezes well for up to 2 months. Substitutions: Ground turkey can replace beef for a lighter option. Use gluten-free pasta and crackers for a gluten-free version. Make-Ahead: Assemble the meatloaf layer the night before and refrigerate. Add 5 minutes to initial baking time when starting from cold.