Creamy, juicy, and irresistibly comforting — this Mac and Cheese Meatloaf Casserole hits all the comfort food notes in one family-friendly bake. Imagine a classic meatloaf topped with gooey, cheesy macaroni and finished with a browned, bubbly crust; it’s the kind of meal that turns a weeknight into a celebration. Fun fact: casseroles became wildly popular in the 1950s because they were an efficient way to stretch ingredients and feed a crowd with minimal fuss. If you love hearty one-dish dinners, this recipe is a winner and pairs perfectly with other comfort casseroles like the ones featured on the blog — try our full Mac and Cheese Meatloaf Casserole recipe page for a familiar take on this idea. It’s simple, quick to prepare, and guaranteed to please picky eaters and grown-up palates alike.
What is Mac and Cheese Meatloaf Casserole?
What exactly is Mac and Cheese Meatloaf Casserole? Think of it as two favorite classics smashed together: a saucy meatloaf base and a rich macaroni-and-cheese topping — baked until everything is melded into one proud, family-sized casserole. Did someone say culinary mashup genius? Why call it that — because when meatloaf meets mac and cheese, you get maximum comfort. Maybe grandma said “the way to a man’s heart is through his stomach,” but we’ll argue the way to every hungry household’s heart is through a pan of this. Curious? Whip it up and see why friends will be asking for seconds.
Why You’ll Love This:
- Ultimate comfort in one dish: Savory, saucy meatloaf under a creamy, cheesy macaroni topping — every bite is a warm hug.
- Budget-friendly and efficient: Uses pantry staples and common fridge ingredients to feed a family without breaking the bank.
- Flavor-packed finishing touches: The Hickory & Brown Sugar barbecue sauce mixed with ketchup gives a sweet-smoky glaze, while the condensed cheddar soup adds that nostalgic, creamy mac texture that browns beautifully.
If you enjoy this, you might also like the heartier comfort of our broccoli, rice, cheese and chicken casserole for a green-vegetable-packed pairing. Make it this week and enjoy leftovers for lunch tomorrow — you’ll be glad you did.
How to Make:
Quick Overview
This recipe is straightforward and satisfying. You’ll form a simple meatloaf base flavored with onion soup mix and a tangy ketchup-barbecue glaze, then top it with a creamy macaroni mixture and lots of cheese. Prep is mostly assembling and mixing — about 15-20 minutes — plus two short baking stages totaling roughly 47-50 minutes. Key standouts: a sweet-smoky glaze, a creamy condensed-cheddar mac layer, and a bubbly, golden cheese finish.
Ingredients
- 1 cup ketchup (room temperature)
- 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce (room temperature)
- 2 lbs lean ground beef (patted gently to remove excess moisture)
- 30 Ritz Crackers, crushed (about 1 1/2 cups crushed)
- 2 oz Lipton onion soup mix (one envelope)
- 2 eggs (lightly beaten)
- 3 cups macaroni noodles (uncooked)
- 2 cups milk (whole milk preferred, room temperature)
- 10.5 oz condensed cheddar cheese soup (one can)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups shredded mozzarella and cheddar cheese blend (divided; 2 cups for macaroni mixture, 2 cups for topping)
Directions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar casserole dish.
- In a medium bowl, mix together 1 cup ketchup and 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce; set aside.
- In a large bowl, combine 2 lbs lean ground beef, 30 crushed Ritz Crackers, 2 oz Lipton onion soup mix, 2 beaten eggs, and half of the ketchup-barbecue mixture. Use clean hands or a spoon to mix gently until just combined — avoid overworking the meat.
- Press the meat mixture evenly into the prepared baking dish, forming a flat loaf base about 1 to 1.5 inches thick.
- Spread the remaining ketchup-barbecue mixture evenly on top of the meatloaf.
- Bake the meatloaf base for 30 minutes at 350°F until the top is set and juices begin to look clear at the edges.
- While the meatloaf bakes, cook 3 cups macaroni noodles according to package instructions until al dente, then drain well.
- In a large mixing bowl, whisk together 2 cups milk, 10.5 oz condensed cheddar cheese soup, 1 tsp salt, 1 tsp pepper, 1 tbsp garlic powder, and 1 tbsp onion powder. Stir in the cooked macaroni and 2 cups of the shredded cheese until fully combined.
- Remove the meatloaf from the oven and gently pour the macaroni mixture over the meatloaf, spreading evenly. Sprinkle the remaining 2 cups of shredded cheese on top.
- Return the casserole to the oven and bake an additional 17-20 minutes, or until the cheese is melted and browned to your liking. Let the casserole sit for 5-10 minutes before serving to set.
What to Serve With
Pair this hearty casserole with lighter sides to balance the richness: a crisp green salad with a tangy vinaigrette, steamed green beans, or roasted Brussels sprouts. For a creamy, cool contrast try coleslaw or cucumber salad. Garlic bread or soft dinner rolls are great if you want more carbs, and a simple fruit salad adds a refreshing finish. If you want another cheesy side, consider serving a smaller portion of Cheesy Bacon Mac and Cheese on the side for true indulgence.
Top Tips for Perfecting
- Don’t overmix the meat: Lightly combine ingredients to keep the meatloaf tender rather than dense.
- Crush crackers finely: A consistent crumb helps the meat hold together and creates a pleasant texture.
- Use whole milk for the creamiest mac mixture; milk substitutes can make the sauce thinner.
- Pre-cook the macaroni just to al dente — it will finish in the oven without getting mushy.
- For extra crisp top, switch to broil for 1-2 minutes at the end, watching carefully to avoid burning.
- Want to reduce sodium? Use low-sodium soup and onion soup mix and adjust salt to taste.
- If you prefer turkey or combo meats, ground turkey or a 50/50 beef-pork mix works well.
Storing and Reheating Tips
Refrigeration: Cool the casserole to room temperature, cover tightly with foil or an airtight container, and refrigerate for 3–4 days.
Freezing: Assemble the casserole and tightly wrap with foil and plastic wrap; freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through, or warm a whole dish in a 350°F oven covered for 20–30 minutes until heated through. To restore crispness, remove the cover for the last 5–7 minutes of reheating.
FAQs
Can I make this casserole ahead of time?
Yes. You can assemble it up to a day ahead, keep covered in the fridge, and bake when ready. For longer storage, freeze assembled (unbaked) and bake from thawed.
Can I use different pasta shapes?
Absolutely. Elbow macaroni is classic, but shells, small penne, or cavatappi will work and hold the cheesy sauce nicely.
Is it possible to make this gluten-free?
Yes. Use gluten-free crackers or breadcrumbs and gluten-free condensed cheese soup (or make a roux-based cheese sauce) and gluten-free pasta.
How do I know when the meatloaf is done?
The meatloaf should reach an internal temperature of 160°F for ground beef. The center should be firm and juices clear.
Can I add vegetables to the macaroni layer?
Yes — cooked peas, chopped spinach, or sautéed mushrooms fold in well and add color and nutrients.
Conclusion
This Mac and Cheese Meatloaf Casserole is a weeknight hero: simple to make, budget-friendly, and deeply satisfying for families and hungry guests. With a sweet-smoky glaze, creamy cheddar mac, and a golden cheese blanket, it’s comfort food at its finest — easy enough for a busy evening and special enough for a cozy weekend dinner. If you’d like a similar inspiration or want to see another take on this idea, check out this delicious version on The English Kitchen for a lovely variation on the theme: Macaroni and Cheese Meatloaf Casserole | The English Kitchen. Try it, share it, and enjoy those warm, satisfied smiles at the table.
Mac and Cheese Meatloaf Casserole
Equipment
- Baking Dish
- Mixing Bowl
- Pot
Ingredients
Casserole Base
- 2 lbs lean ground beef patted gently to remove excess moisture
- 30 pieces Ritz Crackers crushed (about 1 1/2 cups crushed)
- 2 oz Lipton onion soup mix one envelope
- 2 pieces eggs lightly beaten
- 1 cup ketchup room temperature
- 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce room temperature
Macaroni Topping
- 3 cups macaroni noodles uncooked
- 2 cups milk whole milk preferred, room temperature
- 10.5 oz condensed cheddar cheese soup one can
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups shredded mozzarella and cheddar cheese blend divided; 2 cups for macaroni mixture, 2 cups for topping
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar casserole dish.
- In a medium bowl, mix together 1 cup ketchup and 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce; set aside.
- In a large bowl, combine 2 lbs lean ground beef, 30 crushed Ritz Crackers, 2 oz Lipton onion soup mix, 2 beaten eggs, and half of the ketchup-barbecue mixture. Use clean hands or a spoon to mix gently until just combined — avoid overworking the meat.
- Press the meat mixture evenly into the prepared baking dish, forming a flat loaf base about 1 to 1.5 inches thick.
- Spread the remaining ketchup-barbecue mixture evenly on top of the meatloaf.
- Bake the meatloaf base for 30 minutes at 350°F until the top is set and juices begin to look clear at the edges.
- While the meatloaf bakes, cook 3 cups macaroni noodles according to package instructions until al dente, then drain well.
- In a large mixing bowl, whisk together 2 cups milk, 10.5 oz condensed cheddar cheese soup, 1 tsp salt, 1 tsp pepper, 1 tbsp garlic powder, and 1 tbsp onion powder. Stir in the cooked macaroni and 2 cups of the shredded cheese until fully combined.
- Remove the meatloaf from the oven and gently pour the macaroni mixture over the meatloaf, spreading evenly. Sprinkle the remaining 2 cups of shredded cheese on top.
- Return the casserole to the oven and bake an additional 17-20 minutes, or until the cheese is melted and browned to your liking. Let the casserole sit for 5-10 minutes before serving to set.