Easy Cheesy Mac and Cheese Meatloaf Casserole
This Easy Mac and Cheese Meatloaf Casserole combines two beloved comfort foods – classic meatloaf and creamy mac and cheese – into one simple, hearty, and delicious dish that's perfect for busy weeknights and pleases the whole family. It's fast, easy, and utterly satisfying.
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
Substitutions & Additions:
- 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.
- 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.