Mac and Cheese Meatloaf Casserole
A delightful fusion of meatloaf and macaroni and cheese, this casserole offers creamy cheesy goodness with the hearty flavor of ground beef, complemented by a crunchy Ritz cracker topping.
Servings: 8 servings
Calories: 475kcal
Ingredients
For the Meatloaf
- 2 lbs lean ground beef
- 30 pieces Ritz crackers, crushed For a crunchy topping
- 2 large eggs Acts as a binder
- 1 oz Lipton onion soup mix Enhances flavor
- 1 cup ketchup For the meatloaf topping
- 1 cup Sweet Baby Ray’s Hickory & Brown Sugar BBQ sauce For moisture and flavor
- 1 teaspoon salt
- 1 teaspoon pepper For seasoning
For the Cheese Sauce
- 10.5 oz condensed cheddar cheese soup
- 2 cups milk Adds creaminess
- 1 tablespoon garlic powder For flavor
- 1 tablespoon onion powder Adds depth of flavor
- 3 cups macaroni noodles Main pasta
- 4 cups shredded cheddar and mozzarella cheese blend For topping and mixing
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine 1 cup of ketchup with 1 cup of BBQ sauce. Mix well and set aside.
- In a large bowl, combine lean ground beef, crushed Ritz crackers, Lipton onion soup mix, eggs, and ½ cup of the sauce mixture. Stir until thoroughly mixed.
- Press the meat mixture into a greased 9x13 inch baking dish evenly.
- Pour the remaining sauce mixture over the meatloaf layer, smoothing it out.
- Bake for 30 minutes.
- Cook the macaroni noodles according to package instructions, drain and set aside.
- In a pot over medium heat, whisk together milk, cheddar cheese soup, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the cooked macaroni and 2 cups of the cheese blend until well-coated.
- Spoon the mac and cheese mixture over the meatloaf in the baking dish and spread evenly.
- Sprinkle the remaining cheese blend over the mac and cheese layer.
- Return the casserole to the oven and bake for an additional 17-20 minutes or until cheese is bubbling and golden.
- Let the casserole rest for a few minutes before serving.
Notes
For a leaner option, substitute ground turkey. Customize the cheese and add veggies like spinach or bell peppers for extra nutrition. Leftovers can be stored in the refrigerator for 3-4 days.