Mac and Cheese Meatloaf Casserole is a comfort‑food power move: a juicy, flavorful meatloaf base baked in the same dish as a thick, creamy, ultra‑cheesy macaroni and cheese topping.
Instead of choosing between meatloaf with a side of mac or a bowl of mac with some beef, you get both in one bubbling, golden casserole that slices like a dream. It’s hearty, rich, and exactly the kind of dish that makes everyone go quiet for a few bites at the table.
Ingredients
- 2 lbs lean ground beef
- 1 cup crushed Ritz crackers or breadcrumbs
- 1 packet (about 1 oz) dry onion soup mix
- 2 large eggs
- ½ cup ketchup
- ½ cup barbecue sauce
- 3 cups dry macaroni noodles
- 2 cups milk
- 1 can (10.5 oz / 300 g) condensed cheddar cheese soup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 cups shredded cheese (mozzarella and cheddar blend, or similar)
Making the Meatloaf Base
Preheat your oven to 350°F (175°C). Grease a 9×13‑inch baking dish and set it aside. In a medium bowl, stir together the ketchup and barbecue sauce until smooth. This sweet‑tangy mixture will both flavor the meatloaf and act as its glaze.
In a large mixing bowl, combine the ground beef, crushed Ritz crackers or breadcrumbs, dry onion soup mix, eggs, and about ½ cup of the ketchup‑BBQ sauce mixture. Use your hands or a sturdy spoon to mix just until everything is evenly combined—try not to overwork it so the meatloaf stays tender.
Transfer the meat mixture to the prepared baking dish and press it out into an even layer that covers the bottom, creating a flat meatloaf “base.” Spread another ½ cup or so of the ketchup‑BBQ mixture over the top as a glaze, reserving any extra if you like a thicker layer later.
Place the dish in the preheated oven and bake the meatloaf base for about 30 minutes. It will not be fully cooked yet, but it will have set and released some juices, which is exactly what you want before adding the mac and cheese layer.
Cooking the Macaroni and Making the Cheese Sauce
While the meatloaf base is baking, bring a large pot of salted water to a boil. Add the macaroni noodles and cook according to package directions until just al dente. Drain the pasta well and set it aside.
In a large bowl or saucepan, whisk together the milk and condensed cheddar cheese soup until smooth. Add the salt, pepper, garlic powder, and onion powder, whisking again to combine. Stir in about 2 cups of the shredded cheese until it starts to melt into the sauce. You’re aiming for a thick, cheesy mixture that will cling to the pasta.
Add the drained macaroni to this cheese sauce and fold until every noodle is well coated. If the mixture seems very stiff, a splash more milk will loosen it slightly; if it seems thin, a handful of extra cheese will help thicken as it bakes.
Assembling the Casserole
When the meatloaf base has baked for about 30 minutes, remove the dish from the oven. If you reserved some of the ketchup‑BBQ mixture and like a bold glaze, you can spread a thin additional layer over the meat at this point.
Spoon the mac and cheese mixture evenly over the hot meatloaf base, spreading it all the way to the edges. It should form a thick, generous layer on top. Sprinkle the remaining 2 cups of shredded cheese evenly over the mac and cheese, creating a cheesy blanket that will brown and bubble in the oven.
Return the dish to the 350°F (175°C) oven and bake for another 17–20 minutes, or until the cheese on top is fully melted, lightly golden in spots, and the casserole is bubbling around the edges.
Resting and Serving
Once baked, remove the Mac and Cheese Meatloaf Casserole from the oven and let it rest for at least 10–15 minutes before cutting into it. This resting time allows the layers to firm up slightly so the casserole slices cleanly and doesn’t spill apart when you lift out portions.
Use a sharp knife to cut into squares and a spatula to lift each piece out, making sure to scoop all the way through the meatloaf base. Each serving should show a distinct meat layer on the bottom and a thick, gooey mac and cheese layer on top.
Serve hot, optionally garnished with a sprinkle of chopped parsley or green onions for color. Because this casserole is rich and filling, simple sides like a crisp green salad, steamed vegetables, or roasted broccoli pair well and add some freshness.
Variations and Tips
You can tweak this casserole to suit your taste or pantry. Use part ground pork or Italian sausage in the meatloaf for extra richness, or swap the cheddar soup for a different condensed cheese soup if that’s what you have.
For a smokier flavor, use a smoky BBQ sauce and smoked cheddar. Stir a handful of cooked bacon bits or diced jalapeños into the mac and cheese layer for a loaded twist.
If you don’t want to use condensed soup, you can make a quick homemade cheese sauce instead by making a simple roux with butter and flour, whisking in milk, then melting in shredded cheese and seasoning before adding the macaroni.
Mac and Cheese Meatloaf Casserole keeps well: store leftovers covered in the fridge for up to 3–4 days. Reheat individual portions in the microwave, or warm larger amounts in a 350°F (175°C) oven until hot throughout.
It’s one of those dishes that tastes just as good the next day, making it great for meal prep or next‑day lunches.
This casserole is pure comfort in a pan—meaty, cheesy, and deeply satisfying, combining two classic favorites into one over‑the‑top, family‑pleasing dinner.
