Mac and Cheese Meatloaf Casserole
A warm, comforting casserole that combines the flavors of mac and cheese and meatloaf, perfect for family dinners.
Servings: 6 servings
Calories: 650kcal
Equipment
- Baking Dish
- Mixing Bowl
- Pot
Ingredients
Ingredients
- 1 cup ketchup
- 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
- 2 lbs lean ground beef
- 30 pieces Ritz Crackers, crushed
- 2 oz Lipton onion soup mix
- 2 pieces eggs
- 3 cups macaroni noodles
- 2 cups milk
- 10.5 oz condensed cheddar cheese soup
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 4 cups shredded mozzarella and cheddar cheese blend
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together ketchup and barbecue sauce; set aside.
- In a large bowl, combine ground beef, crushed Ritz crackers, onion soup mix, eggs, and half of the ketchup mixture. Mix well and press into a baking dish.
- Spread the remaining ketchup mixture on top of the meatloaf.
- Bake for 30 minutes.
- Cook macaroni noodles according to package instructions, then drain.
- In a large bowl, whisk together milk, condensed cheddar cheese soup, salt, pepper, garlic powder, and onion powder. Stir in the cooked macaroni and 2 cups of shredded cheese.
- Remove the meatloaf from the oven and pour the macaroni mixture on top. Sprinkle with the remaining cheese.
- Bake for an additional 17-20 minutes, or until the cheese is melted and browned.
- Let the casserole sit for a few minutes before serving.
Notes
Feel free to adjust the cheese blend to your favorite varieties. Let the casserole cool slightly before serving for better texture. Add spinach or mushrooms to the macaroni mixture for extra flavor.
Nutrition
Calories: 650kcal | Fat: 35g