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Mac and Cheese Meatloaf Casserole Recipe
Ash Tyrrell

Mac and Cheese Meatloaf Casserole Recipe

I still remember the night this recipe was born in my kitchen. I was standing in front of the fridge, torn between making a classic meatloaf or a big pot of creamy mac and cheese, and I just couldn't decide. So I stopped trying to choose and combined them instead.
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Total Time 1 hour 8 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 lbs lean ground beef – lean beef keeps the loaf firm and juicy without pooling excess grease in the pan
  • 30 Ritz crackers crushed – these swap in for breadcrumbs and bring a buttery, slightly sweet crunch that plain breadcrumbs just can't match
  • 2 oz onion soup mix such as Lipton – a quick way to pack in savory, onion-forward flavor without chopping a single onion
  • 2 large eggs – these bind the meat mixture so it holds its shape once sliced
  • 1 cup ketchup – forms half of the tangy glaze that coats the top of the meatloaf
  • 1 cup barbecue sauce – adds smoky sweetness to balance the ketchup's tang
  • 3 cups macaroni noodles cooked – small elbow noodles hold their shape well once mixed into the sauce and baked
  • 2 cups milk – whole milk gives the cheese sauce a rich silky texture
  • 10.5 oz canned condensed cheddar cheese soup – this is the shortcut that makes the sauce taste ultra creamy without a long stovetop roux
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 4 cups shredded cheese mozzarella and cheddar blend, freshly grated

Method
 

  1. Set your oven to 350°F (175°C) so it's fully heated by the time the meatloaf is ready to go in. Grease a 9x13-inch baking dish generously so nothing sticks once it's baked and bubbly. This small step saves a lot of cleanup frustration later.
  2. In a small bowl, stir together the ketchup and barbecue sauce until fully combined. This glaze does double duty, since part of it goes into the meat mixture and the rest coats the top of the loaf. Set it aside while you build the meat base.
  3. In a large bowl, combine the ground beef, crushed crackers, onion soup mix, eggs, and half a cup of the ketchup-barbecue mixture. Mix just until everything is evenly distributed, since overworking the meat can make the finished loaf dense and tough. Gentle handling here really does make a difference.
  4. Press the meat mixture evenly into the greased baking dish so it forms a level layer. Spread the remaining ketchup-barbecue sauce across the top for that classic glazed finish. Slide it into the oven and bake for 30 minutes while you work on the mac and cheese.
  5. While the meatloaf bakes, cook the macaroni noodles according to the package directions until just tender. Drain them well so excess water doesn't water down the cheese sauce later. Set the noodles aside for a few minutes to cool slightly.
  6. In another bowl, whisk together the milk, condensed cheddar soup, salt, pepper, garlic powder, and onion powder until completely smooth. A good whisk here prevents any lumps of soup from surviving into the final bake. This sauce is what gives the mac and cheese its creamy backbone.
  7. Stir the drained macaroni into the cheese sauce until every piece is coated. Fold in half of the shredded cheese blend, saving the rest for topping. This gives you a rich, cheesy mac and cheese ready to go straight onto the meatloaf.
  8. Once the meatloaf has baked for 30 minutes, pull it from the oven and spread the mac and cheese mixture evenly over the top. Sprinkle the remaining shredded cheese over everything for that golden, bubbly finish. Return the dish to the oven for 17 to 20 minutes, until the top is melted and lightly browned.
  9. Let the casserole sit for a few minutes once it comes out of the oven. This short rest helps the layers set so your slices hold together instead of falling apart. Then it's ready to cut and serve.

Notes

  • I always grate my own cheese instead of buying pre-shredded bags, since it melts into a much smoother, creamier topping
  • I let the meatloaf rest for a few minutes after its first bake so it firms up slightly before I add the mac and cheese layer on top
  • I don't overmix the ground beef mixture, since a light hand keeps the meatloaf tender instead of dense
  • I like to broil the top for the last minute or two, just to get extra color on the cheese, but I watch it closely so it doesn't burn
  • I make sure the macaroni is well drained before mixing it into the cheese sauce, since extra water can make the topping runny