Introduction
Hey there, busy cooks and comfort food lovers! Do you ever have those nights where you just need something hearty, cheesy, and utterly delicious, but you don’t have a ton of time or energy? Yep, me too! That’s where this Easy Mac and Cheese Meatloaf Casserole swoops in to save the day. It’s like taking two of the most beloved comfort foods – classic meatloaf and creamy mac and cheese – and letting them have a party in one glorious dish. It sounds fancy, but trust me, it’s ridiculously simple to throw together, and the result is pure, soul-warming goodness that the whole family will devour.
Why You’ll Love This Recipe
- Fast: Perfect for busy weeknights when you need dinner on the table without a fuss.
- Easy: Simple steps, common ingredients, and no complicated techniques needed.
- Giftable: Makes a fantastic meal to share with a friend or neighbor who could use a little comfort.
- Crowd-pleasing: It’s got meatloaf! It’s got mac and cheese! What’s not to love? Everyone from picky eaters to adults will cheer for this one.
Ingredients
Gather ’round, friends! Here’s what you’ll need for this ultimate comfort mashup:
2 lbs Lean Ground Beef: This is our base! Using lean beef helps keep things from getting too greasy.
3 cups Macaroni Noodles: The classic shape for mac and cheese – they hold onto that sauce beautifully.
2 Eggs: These help bind our meatloaf mixture together, like edible glue!
2 cups Milk: Adds creaminess to our cheese sauce base.
10.5 oz Condensed Cheddar Cheese Soup: A little shortcut magic for extra cheesiness and a smooth sauce.
2 oz Lipton Onion Soup Mix: Our secret weapon for that classic, savory meatloaf flavor without chopping a single onion.
1 cup Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce: Adds a touch of sweet and smoky tang to the meatloaf – feel free to use your favorite!
1 cup Ketchup: Classic meatloaf binder and provides that little bit of sweetness and acidity.
30 Ritz Crackers, crushed: For that perfect buttery, crunchy topping that makes everything better.
4 cups Shredded Mozzarella and Cheddar Cheese Blend: Because you can never have too much cheese! A blend gives you great melt and flavor.
1 tbsp Garlic Powder: Boosts that savory goodness.
1 tbsp Onion Powder: More oniony flavor depth!
1 tsp Salt: Essential for bringing out all the flavors.
1 tsp Pepper: Just a touch of warmth and spice.
How to Make It
Alright, let’s get this deliciousness into the oven! Follow these simple steps:
Step 1: Prep Your Oven & Pasta: Preheat your oven to 375°F (190°C). Get a large pot of salted water boiling and cook your macaroni noodles according to package directions, but aim for slightly less cook time than usual (al dente). You want them to still have a little bite, as they’ll cook more in the oven. Drain the noodles and set them aside.
Step 2: Mix the Meatloaf Magic: While the pasta cooks, grab a large bowl. Add the lean ground beef, eggs, 1/2 cup of the milk, the entire packet of Lipton Onion Soup Mix, 1/2 cup of the BBQ sauce, 1/2 cup of the ketchup, garlic powder, onion powder, salt, and pepper. Dig in there with your hands (or a spoon, if you prefer!) and gently mix everything together until just combined. Be careful not to overmix, or your meatloaf can get tough.
Step 3: Make the Cheesy Sauce: In a separate medium bowl, whisk together the condensed cheddar cheese soup, the remaining 1 1/2 cups milk, and about half of your shredded cheese blend (2 cups). Stir until it’s nice and smooth.
Step 4: Layer the Casserole: Grab a large baking dish (a 9×13 inch dish works perfectly). First, spread the meatloaf mixture evenly across the bottom of the dish. Don’t make it too thick. Next, scatter the drained macaroni noodles evenly over the meatloaf layer. Pour that lovely cheese sauce you just made all over the noodles, trying to get it into all the nooks and crannies.
Step 5: Top it Off: Drizzle the remaining 1/2 cup of BBQ sauce and 1/2 cup of ketchup over the top of the cheese sauce layer. Sprinkle the remaining 2 cups of shredded cheese blend over the top. Finally, sprinkle the crushed Ritz crackers evenly over the cheese.
Step 6: Bake Until Bubbly: Cover the baking dish loosely with aluminum foil. Pop it into your preheated oven and bake for 40 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the cracker topping is golden brown. The internal temperature of the meatloaf layer should reach 160°F (71°C).
Step 7: Rest & Serve: Let the casserole sit for 5-10 minutes before serving. This helps everything set up nicely and makes it easier to scoop. Then, dig in and enjoy this epic comfort food creation!
Substitutions & Additions
Want to get creative or use what you have on hand? Here are a few ideas:
Meat: You could swap the lean ground beef for ground turkey or even a mix of beef and pork.
Crackers: No Ritz? No problem! Crushed butter crackers, breadcrumbs, or even crushed corn flakes would work for the topping.
Cheese: Use your favorite cheese blend! Sharp cheddar, Monterey Jack, Colby Jack, or even some pepper Jack for a little kick would be delicious.
Soup: Cream of mushroom or cream of chicken soup could be used in a pinch, but the cheddar soup gives it that extra cheesy boost.
Veggies: Want to sneak in some vegetables? Sauté some finely diced onion and bell pepper and mix them into the meatloaf mixture. A cup of frozen peas could be stirred into the cooked pasta before layering.
Spice: Add a pinch of red pepper flakes to the cheese sauce or the meat mixture for a little heat.
Tips for Success
Here are a few little pointers to help make your casserole absolutely perfect:
Don’t Overcook the Pasta: Remember to undercook the macaroni slightly. It will finish cooking in the oven and you won’t end up with mushy noodles.
Don’t Overmix the Meat: When combining the meatloaf ingredients, mix gently until just combined. Overmixing can result in a dense, tough meatloaf layer.
Check for Doneness: The most important part is ensuring the meatloaf layer is cooked through. Use a meat thermometer inserted into the center of the meat layer to check for 160°F (71°C).
Let it Rest: Don’t skip the resting step! It helps the casserole hold its shape better when you scoop it out.
Prep Ahead: You could assemble the casserole the day before, cover it tightly, and store it in the fridge. Add about 15-20 minutes to the baking time if baking from cold.
How to Store It
Got leftovers? Lucky you! Let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil, or transfer portions to airtight containers. Store in the refrigerator for 3-4 days. To reheat, you can microwave individual servings or cover the dish with foil and warm in a 350°F (175°C) oven until heated through.
FAQs
- Can I use a different kind of meat? Yes, lean ground turkey or a mix of ground beef and pork would work well.
- Can I leave off the cracker topping? Absolutely! It adds great texture, but the casserole will still be delicious without it.
- Can I freeze this casserole? You can! Assemble the casserole (without baking it), cover tightly with foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding extra baking time if needed.
- What if I don’t have condensed cheddar cheese soup? You could try making a simple cheese sauce from scratch using butter, flour, milk, and shredded cheddar, but the soup really does make it super easy and creamy!
Easy Cheesy Mac and Cheese Meatloaf Casserole
Equipment
- Large pot
- Large bowl
- Medium bowl
- Large Baking Dish 9x13 inch recommended
- aluminum foil
Ingredients
Hauptzutaten
- 2 lbs Lean Ground Beef
- 3 cups Macaroni Noodles
- 2 Eggs
- 2 cups Milk
- 10.5 oz Condensed Cheddar Cheese Soup
- 2 oz Lipton Onion Soup Mix
- 1 cup Sweet Baby Ray's Hickory & Brown Sugar BBQ Sauce or your favorite
- 1 cup Ketchup
- 30 Ritz Crackers crushed
- 4 cups Shredded Mozzarella and Cheddar Cheese Blend
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Prep Your Oven & Pasta: Preheat your oven to 375°F (190°C). Get a large pot of salted water boiling and cook your macaroni noodles according to package directions, but aim for slightly less cook time than usual (al dente). You want them to still have a little bite, as they'll cook more in the oven. Drain the noodles and set them aside.
- Mix the Meatloaf Magic: While the pasta cooks, grab a large bowl. Add the lean ground beef, eggs, 1/2 cup of the milk, the entire packet of Lipton Onion Soup Mix, 1/2 cup of the BBQ sauce, 1/2 cup of the ketchup, garlic powder, onion powder, salt, and pepper. Dig in there with your hands (or a spoon, if you prefer!) and gently mix everything together until just combined. Be careful not to overmix, or your meatloaf can get tough.
- Make the Cheesy Sauce: In a separate medium bowl, whisk together the condensed cheddar cheese soup, the remaining 1 1/2 cups milk, and about half of your shredded cheese blend (2 cups). Stir until it's nice and smooth.
- Layer the Casserole: Grab a large baking dish (a 9x13 inch dish works perfectly). First, spread the meatloaf mixture evenly across the bottom of the dish. Don't make it too thick. Next, scatter the drained macaroni noodles evenly over the meatloaf layer. Pour that lovely cheese sauce you just made all over the noodles, trying to get it into all the nooks and crannies.
- Top it Off: Drizzle the remaining 1/2 cup of BBQ sauce and 1/2 cup of ketchup over the top of the cheese sauce layer. Sprinkle the remaining 2 cups of shredded cheese blend over the top. Finally, sprinkle the crushed Ritz crackers evenly over the cheese.
- Bake Until Bubbly: Cover the baking dish loosely with aluminum foil. Pop it into your preheated oven and bake for 40 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the cracker topping is golden brown. The internal temperature of the meatloaf layer should reach 160°F (71°C).
- Rest & Serve: Let the casserole sit for 5-10 minutes before serving. This helps everything set up nicely and makes it easier to scoop. Then, dig in and enjoy this epic comfort food creation!
Notes
- Meat: Swap lean ground beef for ground turkey or a mix of beef and pork.
- Crackers: Use crushed butter crackers, breadcrumbs, or crushed corn flakes.
- Cheese: Use your favorite blend (sharp cheddar, Monterey Jack, Colby Jack, pepper Jack).
- Soup: Cream of mushroom or chicken soup can be used, but cheddar soup is recommended for extra cheesiness.
- Veggies: Sauté finely diced onion and bell pepper into the meatloaf mixture, or stir frozen peas into the cooked pasta.
- Spice: Add red pepper flakes to the cheese sauce or meat mixture.
Tips for Success:
- Don't overcook the pasta (cook al dente).
- Don't overmix the meat mixture to avoid toughness.
- Check meatloaf layer for doneness (internal temp 160°F/71°C).
- Rest the casserole for 5-10 minutes before serving.
- Prep ahead: Assemble, cover, and refrigerate for 3-4 days; add 15-20 mins baking time from cold.
Storage:
- Cool completely, cover tightly, and refrigerate for 3-4 days.
- Reheat in microwave or covered in 350°F (175°C) oven.
Freezing:
- Assemble (don't bake), cover tightly, and freeze for up to 3 months.
- Thaw overnight in fridge before baking, adding extra time if needed.