Mac & Cheese Meatloaf Casserole
Main Dish • Beef, Noodles, Pasta
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Ingredients
- 1 cup ketchup
- 1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
- 2 lbs lean ground beef
- 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
Directions
- Preheat the oven to 350°F. Grease a 9×13 inch baking dish.
- In a medium mixing bowl, combine the ketchup and barbecue sauce. Set aside.
- In a large mixing bowl, add the ground beef. Crush Ritz Crackers and add to the bowl. Add the Lipton onion soup mix and eggs. Pour in 1/2 cup of the ketchup and barbecue sauce mixture.
- Mix all ingredients together until fully combined. Press the mixture evenly into the baking dish. Spread the remaining ketchup and barbecue sauce on top.
- Bake for 30 minutes. Cook the macaroni noodles according to package directions, then drain.
- In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Add salt, pepper, garlic powder, and onion powder. Stir in cooked macaroni and 2 cups of shredded cheese.
- 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. Let sit for a few minutes before serving.
- Notes:
Notes
- Customize the cheese blend to your preference.
- For a gluten-free version, use gluten-free crackers, soup mix, and noodles.
- This dish can be prepared ahead of time and baked just before serving.
