Mac and Cheese Meatloaf Casserole Recipe

by

Total Time:

1 hour 5 minutes

Yield:

8 servings

Diet:

Vegetarian (if using meat substitutes)

Ingredients:

  • 1 cup ketchup
  • 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
  • 2 lbs lean ground beef (or meat substitute for vegetarian)
  • 30 Ritz Crackers
  • 2 oz Lipton onion soup mix
  • 2 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:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Prepare the Sauce:
    • In a medium mixing bowl, combine ketchup and barbecue sauce. Set aside.
  3. Make the Meatloaf:
    • In a large mixing bowl, add the ground beef.
    • Crush the Ritz Crackers and add them to the bowl.
    • Add the Lipton onion soup mix and eggs.

  1. Pour in 1/2 cup of the ketchup and barbecue sauce mixture.
  2. Mix all ingredients together until fully combined.
  3. Press the mixture evenly into the greased baking dish.
  4. Spread the remaining ketchup and barbecue sauce on top.
  5. Bake the Meatloaf:
    • Bake for 30 minutes.
  6. Cook the Macaroni:
    • While the meatloaf is baking, cook the macaroni noodles according to package directions, then drain.

  1. Prepare the Cheese Mixture:
    • In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth.
    • Add salt, pepper, garlic powder, and onion powder.
    • Stir in the cooked macaroni and 2 cups of shredded cheese.
  2. Combine and Bake Again:
    • Remove the meatloaf from the oven.
    • Pour the macaroni mixture on top and spread evenly.
    • Sprinkle the remaining cheese on top.
    • Bake for an additional 17-20 minutes, until the cheese is melted and starting to brown.

  1. Serve:
    • Let sit for a few minutes before serving.

Notes:

  • Customize the Cheese Blend: Feel free to use your favorite cheese blend.
  • Gluten-Free Option: Use gluten-free crackers, soup mix, and noodles.
  • Make Ahead: This dish can be prepared ahead of time and baked just before serving.

1. Can I use a different type of meat?

  • Yes! You can substitute ground beef with turkey, chicken, or a plant-based meat alternative for a vegetarian option.

2. What if I don’t have Ritz Crackers?

  • You can use any crushed crackers or breadcrumbs as a substitute. Just ensure they are seasoned for flavor.

3. Can I make this dish ahead of time?

  • Yes! You can prepare the casserole and refrigerate it before baking. Just increase the baking time if it’s cold from the fridge.

4. How do I store leftovers?

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.

5. Can I freeze this casserole?

  • Yes! You can freeze it before or after baking. If freezing before baking, wrap it tightly and bake from frozen, adding extra time.

6. What can I substitute for condensed cheddar cheese soup?

  • You can use a homemade cheese sauce or a different cream soup, like cream of mushroom or cream of chicken.

7. Can I add vegetables to the casserole?

  • Absolutely! Consider adding cooked broccoli, spinach, or bell peppers for added nutrition and flavor.

8. What cheese works best for this recipe?

  • A blend of mozzarella and cheddar is recommended, but feel free to experiment with other cheeses like Monterey Jack or gouda.

9. How can I make it spicier?

  • Add diced jalapeños, a dash of hot sauce, or use pepper jack cheese for a kick.

10. Is this recipe suitable for kids?

  • Yes! This dish is typically a hit with kids due to its cheesy and meaty flavors.

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