This mac and cheese meatloaf casserole combines two comfort food favorites into one irresistible dish that satisfies even the pickiest eaters. The savory meatloaf base topped with creamy, cheesy macaroni creates the ultimate dinner experience that will have everyone asking for seconds.

I first made this recipe during a particularly hectic week when I needed something substantial that could feed my family for multiple meals. The combination of tender meatloaf and creamy mac and cheese was such a hit that it’s now requested at least twice a month at our dinner table.

Ingredients

• Ground beef: Provides the hearty foundation choose lean 90/10 for best flavor without excess grease
• Ritz crackers: Create a tender meatloaf texture use fresh crackers for best results
• Lipton onion soup mix: Infuses deep savory flavor throughout the meat mixture
• Ketchup and barbecue sauce: Blend for the perfect sweet tangy glaze
• Condensed cheddar cheese soup: Creates an effortlessly creamy sauce without making a roux
• Shredded cheese blend: Melts beautifully use freshly shredded for best melting properties
• Macaroni noodles: Cook them just until al dente as they’ll continue cooking in the oven
• Seasonings: Like garlic powder and onion powder enhance the flavor without overpowering

Step-by-Step Instructions

Prepare the sauce:

Mix ketchup and barbecue sauce in a medium bowl until completely combined. The sauce should have a rich reddish brown color. This sauce does double duty flavoring the meat and creating a glaze on top.

Create the meatloaf mixture:

In your largest mixing bowl add the ground beef and crush the Ritz crackers directly over it. The crackers should be broken down to fine crumbs but not pulverized to dust. Add onion soup mix eggs and half cup of your prepared sauce. Mix thoroughly using your hands until all ingredients are evenly distributed but avoid overmixing which can make the meatloaf tough.

Form the base layer:

Press the meat mixture firmly and evenly into your greased baking dish creating a solid foundation. Take time to press it into the corners and create a level surface. Top with remaining sauce mixture spreading it in an even layer that completely covers the meat.

Begin baking:

Place in preheated oven and bake for exactly 30 minutes. The meatloaf will be partially cooked at this stage which is exactly what we want before adding the mac and cheese layer.

Prepare the mac and cheese:

While the meatloaf bakes cook macaroni until just shy of al dente about 1 minute less than package directions indicate. In a large bowl whisk together milk and condensed cheese soup until completely smooth. Add salt pepper garlic powder and onion powder then stir in the drained pasta and half of your shredded cheese.

Combine the layers:

Remove the partially baked meatloaf from the oven. The top should look glazed but not fully set. Carefully pour the macaroni mixture over the meatloaf spreading it evenly to the edges. Sprinkle remaining cheese over the top ensuring complete coverage.

Final bake:

Return the casserole to the oven and bake for 17 to 20 minutes until the cheese is completely melted with light golden brown spots appearing. Allow the casserole to rest for 5 minutes before serving which helps it set up properly for cleaner slices.

The secret ingredient that truly makes this dish special is the Sweet Baby Rays barbecue sauce. I discovered this combination accidentally when I ran short on ketchup one evening and had to improvise. The slight smokiness and sweetness it adds to the glaze creates an incredible depth of flavor that elevates this from a simple casserole to something truly memorable.

Make It Your Own

This recipe welcomes customization based on your family preferences. The ground beef can be substituted with ground turkey for a lighter option though I recommend adding a tablespoon of Worcestershire sauce to enhance the flavor. Some of my friends have added diced bell peppers and carrots to the meatloaf mixture for extra vegetables. The cheese blend can be adapted to whatever you have on hand sharp cheddar monterey jack or even pepper jack for a spicy kick all work beautifully.

Storage and Reheating

One of the best features of this casserole is how well it keeps. Refrigerate leftovers in an airtight container for up to 4 days. For best reheating results cover with foil and warm in a 325°F oven for about 20 minutes until heated through. If using a microwave reheat individual portions at 70% power with a damp paper towel over the top to prevent the pasta from drying out. The flavors actually develop further after a day in the refrigerator making this an excellent meal prep option.

Serving Suggestions

While this casserole stands alone as a complete meal I often serve it with a simple green salad dressed with vinaigrette to balance the richness. For special occasions I add a side of garlic bread for sopping up any extra cheese sauce. A crisp pickle spear also provides a nice contrasting crunch and acidity that complements the savory casserole beautifully.

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This casserole is sure to become a go-to family favorite that combines convenience with incredible flavor.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can customize the cheese blend to suit your preferences. Cheddar, mozzarella, or a combination of your favorite cheeses work well.

→ How do I make this dish gluten-free?

Substitute gluten-free crackers, soup mix, and noodles to make this casserole gluten-free without compromising flavor.

→ Can I prepare this casserole in advance?

Yes, you can assemble the casserole ahead of time and store it in the refrigerator. Bake it just before serving for the best results.

→ What can I serve with this casserole?

This casserole pairs well with a fresh green salad, steamed vegetables, or garlic bread to round out the meal.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.