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Mac and Cheese Meatloaf Casserole Recipe
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Mac and Cheese Meatloaf Casserole

This Mac and Cheese Meatloaf Casserole is the ultimate comfort food fusion! A savory, juicy meatloaf base is topped with creamy, cheesy macaroni and cheese, then baked to golden perfection. Whether you’re cooking for the family or hosting a potluck, this dish is guaranteed to satisfy.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 549
Ingredients Equipment Method Notes

Ingredients
  

  • For the Meatloaf Base:
  • 1 cup ketchup
  • 1 cup Sweet Baby Ray’s Hickory & Brown Sugar BBQ sauce
  • 2 lbs lean ground beef
  • 30 Ritz Crackers crushed
  • 2 oz Lipton onion soup mix
  • 2 large eggs
  • For the Mac and Cheese Topping:
  • 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 divided

Equipment

  • 9x13-inch baking dish
  • Large mixing bowls
  • Medium saucepan
  • Whisk or spoon for mixing
  • Cheese grater (if shredding fresh cheese)
  • Colander for draining pasta

Method
 

  1. Preheat Oven:
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  3. Prepare Sauce:
  4. In a bowl, mix together ketchup and barbecue sauce. Set aside.
  5. Make the Meatloaf Layer:
  6. In a large mixing bowl, combine ground beef, crushed crackers, onion soup mix, eggs, and half of the ketchup-BBQ sauce mixture.
  7. Press the meatloaf mixture evenly into the bottom of the greased baking dish.
  8. Spread the remaining ketchup-BBQ mixture on top.
  9. Bake the Meatloaf:
  10. Bake for 30 minutes in the preheated oven.
  11. Cook the Macaroni:
  12. While the meatloaf is baking, cook macaroni noodles until just al dente. Drain well.
  13. Mix Mac and Cheese:
  14. In a large bowl, combine cooked macaroni, milk, condensed cheddar cheese soup, salt, pepper, garlic powder, onion powder, and 2 cups of the shredded cheese.
  15. Assemble the Casserole:
  16. After 30 minutes, remove the meatloaf from the oven.
  17. Spread the macaroni mixture evenly over the meatloaf layer.
  18. Sprinkle remaining 2 cups of shredded cheese on top.
  19. Final Bake:
  20. Return to oven and bake for an additional 17–20 minutes, or until the cheese is melted and bubbly.

Notes

Ingredient Quality

  • Ground Beef: Use 85% lean ground beef for a juicy texture without excess grease.
  • Cheese: Freshly shredded cheese melts better and gives a creamier consistency than pre-shredded varieties.

Customizations

  • Switch up the cheese with Gruyère, Gouda, or Pepper Jack for added flavor.
  • Use ground turkey or chicken for a lighter version.

Preparation Tips

  • Mix meatloaf ingredients thoroughly to distribute seasonings evenly.
  • Cook pasta just until al dente—don’t overcook, as it continues to bake in the oven.

Make Ahead

  • Assemble a day ahead and refrigerate. Add 5–10 extra minutes of baking time to ensure it’s hot throughout.

Serving Suggestions

  • Serve with a green salad, steamed broccoli, or roasted veggies for balance.
  • Garlic bread or crusty rolls pair perfectly on the side.

Storage and Reheating

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze individual portions for up to 3 months.
  • Reheat covered at 350°F for 20–25 minutes, or microwave individual servings for 2–3 minutes, stirring halfway through.