Print

Mac and Cheese Meatloaf Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This Mac and Cheese Meatloaf recipe combines the comforting flavors of classic meatloaf with creamy macaroni and cheese. Lean ground beef is mixed with crunchy Ritz crackers, onion soup mix, and eggs, then baked with a tangy ketchup and hickory barbecue sauce glaze. Topped with a cheesy macaroni mixture and baked until golden and bubbly, this hearty casserole is a delicious twist on two comfort food favorites, perfect for family dinners.

Ingredients

Meatloaf Mixture

  • 900 g lean ground beef
  • 30 Ritz crackers, crushed
  • 56 g onion soup mix
  • 2 large eggs
  • 240 ml ketchup
  • 240 ml hickory and brown sugar barbecue sauce

Macaroni and Cheese Topping

  • 340 g dried macaroni noodles
  • 480 ml whole milk
  • 298 g condensed cheddar cheese soup
  • 5 ml salt
  • 5 ml ground black pepper
  • 15 ml garlic powder
  • 15 ml onion powder
  • 450 g shredded mozzarella and cheddar cheese blend (divided into 225 g and 225 g portions)

Instructions

  1. Prepare Oven and Baking Dish: Preheat your oven to 175°C (350°F) and grease a 23×33 cm (9×13 inch) baking dish to prevent sticking during baking.
  2. Create Sauce Mixture: In a medium bowl, thoroughly mix together the ketchup and hickory barbecue sauce until fully combined. Set this sauce aside for later use.
  3. Assemble Meatloaf Base: In a large bowl, combine the lean ground beef with crushed Ritz crackers, onion soup mix, and eggs. Add 120 ml of the prepared ketchup-barbecue sauce mixture and mix everything thoroughly until well incorporated.
  4. Form and Bake Meatloaf: Evenly press the meatloaf mixture into the greased baking dish. Spread the remaining 120 ml of ketchup-barbecue sauce evenly over the top. Bake in the preheated oven for 30 minutes.
  5. Prepare Macaroni: While the meatloaf is baking, cook the macaroni noodles according to the package instructions in salted boiling water. Once cooked, drain the noodles well.
  6. Combine Cheese Sauce: In a large bowl, whisk together the whole milk and condensed cheddar cheese soup until smooth. Add salt, ground black pepper, garlic powder, and onion powder. Fold the cooked macaroni noodles and 225 g of the shredded mozzarella and cheddar cheese blend into this sauce mixture until fully combined.
  7. Top Meatloaf with Macaroni: Remove the baking dish from the oven after the initial 30 minutes of baking. Evenly spoon the macaroni cheese mixture over the baked meatloaf base, smoothing it out.
  8. Add Cheese and Bake: Sprinkle the remaining 225 g shredded mozzarella and cheddar cheese blend evenly on top of the macaroni layer. Return the baking dish to the oven and bake for an additional 17 to 20 minutes, or until the cheese is melted, golden, and bubbling.
  9. Rest and Serve: Once baked, allow the casserole to rest for several minutes to set before slicing and serving. This helps the layers hold together for cleaner slices and enhanced flavors.

Notes

  • Use lean ground beef to reduce excess fat while keeping the meatloaf moist.
  • Crushing Ritz crackers adds a subtle buttery crunch and helps bind the meatloaf.
  • The onion soup mix adds a savory depth of flavor without additional chopping.
  • If preferred, substitute the cheddar cheese soup with homemade cheese sauce for a fresher taste.
  • Make sure to fully drain the cooked macaroni to avoid a soggy topping.
  • This casserole is best served warm but can be refrigerated and reheated for leftovers.
  • For a spicier kick, add a pinch of cayenne pepper or crushed red pepper flakes to the cheese sauce.

Find it online: https://cookedbysarah.com/mac-and-cheese-meatloaf-recipe/