This Mac and Cheese Meatloaf Casserole brings together two beloved comfort foods into one hearty, satisfying dish. A savory meatloaf base is topped with creamy, cheesy macaroni, then baked to golden perfection. It's a family favorite that's sure to please both kids and adults alike.

Why You’ll Love This Recipe

Combines two classic comfort foods into one dish
Uses simple, pantry-friendly ingredients
Perfect for family dinners or gatherings
Leftovers taste even better the next day
Kid-friendly and adult-approved

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs lean ground beef
30 Ritz crackers, crushed
1 packet (2 oz) Lipton onion soup mix
2 large eggs
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
4 cups shredded mozzarella and cheddar cheese blend

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a medium bowl, mix together the ketchup and barbecue sauce. Set aside.
In a large bowl, combine the ground beef, crushed Ritz crackers, onion soup mix, eggs, and ½ cup of the ketchup-barbecue sauce mixture. Mix until just combined.
Press the meat mixture evenly into the prepared baking dish. Spread the remaining ketchup-barbecue sauce mixture over the top.
Bake for 30 minutes.
While the meatloaf is baking, cook the macaroni noodles according to package directions until al dente. Drain and set aside.
In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth. Add salt, pepper, garlic powder, and onion powder. Stir in the cooked macaroni and 2 cups of the shredded cheese blend.
Remove the meatloaf from the oven. Spread the macaroni mixture evenly over the meatloaf layer. Top with the remaining 2 cups of shredded cheese.
Return the dish to the oven and bake for an additional 17-20 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before slicing and serving.

Servings and Timing

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Variations

Cheese Options: Swap cheddar for gouda, pepper jack, or Colby for a different flavor.
Vegetable Add-Ins: Add sautéed mushrooms, spinach, or diced bell peppers to the meatloaf layer.
Low-Carb Version: Use cauliflower mac and cheese instead of pasta for a keto-friendly option.
Topping Ideas: Add breadcrumbs or crushed crackers on top of the mac and cheese layer for a crispy topping.
Spicy Kick: Add red pepper flakes or a dash of hot sauce to the cheese sauce for extra heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
Freezing: Freeze unbaked or fully cooked casserole in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken is a leaner alternative and works well in this recipe.

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

What can I serve with this casserole?

A simple green salad or steamed vegetables pair well to balance the richness of the casserole.

Can I use a different type of pasta?

Yes, shells, penne, or rotini can be used instead of macaroni noodles.

How do I prevent the cheese from burning on top?

If the cheese starts to brown too quickly, cover the casserole loosely with aluminum foil during the last few minutes of baking.

Conclusion

This Mac and Cheese Meatloaf Casserole is the ultimate comfort food mashup that's sure to become a staple in your meal rotation. With its savory meatloaf base and creamy mac and cheese topping, it's a dish that satisfies all your comfort food cravings in one bite.

Mac and Cheese Meatloaf Casserole

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Author: Sue
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6-8 servings
Category: Casserole
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

This Mac and Cheese Meatloaf Casserole combines a savory meatloaf base with a creamy, cheesy macaroni topping, baked to perfection for a hearty, comforting meal.

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a medium bowl, mix together the ketchup and barbecue sauce. Set aside.
In a large bowl, combine the ground beef, crushed Ritz crackers, onion soup mix, eggs, and ½ cup of the ketchup-barbecue sauce mixture. Mix until just combined.
Press the meat mixture evenly into the prepared baking dish. Spread the remaining ketchup-barbecue sauce mixture over the top.
Bake for 30 minutes.
While the meatloaf is baking, cook the macaroni noodles according to package directions until al dente. Drain and set aside.
In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth. Add salt, pepper, garlic powder, and onion powder. Stir in the cooked macaroni and 2 cups of the shredded cheese blend.
Remove the meatloaf from the oven. Spread the macaroni mixture evenly over the meatloaf layer. Top with the remaining 2 cups of shredded cheese.
Return the dish to the oven and bake for an additional 17-20 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before slicing and serving.

Notes

Swap cheeses to change flavor profiles, such as gouda or pepper jack.
Add vegetables like mushrooms or bell peppers to the meatloaf for extra nutrition.
Use cauliflower mac and cheese for a low-carb version.
Top with breadcrumbs or crushed crackers for a crispy finish.
Cover with foil if cheese browns too quickly while baking.