Mac and Cheese Meatloaf Casserole

This Mac and Cheese Meatloaf Casserole is a hearty, comforting family dinner made with juicy ground beef and creamy baked macaroni and cheese. It’s budget-friendly, kid-approved, and perfect for making memories together in the kitchen.

No ratings yet

Print Pin

Course: Dinner

Cuisine: American

Keyword: baked mac and cheese, comfort food casserole, easy family dinner, Mac and Cheese Meatloaf Casserole, meatloaf mac and cheese casserole

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings: servings

Calories: 520kcal

Cost: $15

Equipment

9×13-inch baking dish Lightly grease to prevent sticking.
Large mixing bowl Big enough for mixing meatloaf without overworking it.
Medium saucepan For the cheese sauce.
Aluminum foil Helps keep the casserole moist while baking.

Ingredients

2 lb lean ground beef 90/10 works best
1 cup crushed Ritz crackers acts as the binder
1 small onion finely diced
2 large eggs beaten
0.5 cup whole milk
1 packet onion soup mix
1 teaspoon garlic powder
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 cup barbecue sauce
2 tablespoon ketchup
1 tablespoon brown sugar
2 cups elbow macaroni uncooked
1 can condensed cheddar cheese soup
1 cup whole milk
2 cups shredded sharp cheddar cheese divided
0.5 cup shredded mozzarella cheese

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large bowl, gently mix the ground beef, crushed crackers, onion, eggs, milk, onion soup mix, garlic powder, salt, and black pepper until just combined.
Press the meat mixture evenly into the prepared baking dish.
Mix barbecue sauce, ketchup, and brown sugar. Spread half of the mixture over the meatloaf base.
Cook the elbow macaroni until just al dente, then drain.
In a saucepan over medium heat, stir together the cheddar cheese soup, milk, 1 ½ cups cheddar cheese, and mozzarella until smooth and creamy.
Fold the cooked macaroni into the cheese sauce until evenly coated.
Spread the mac and cheese evenly over the meatloaf layer and sprinkle with the remaining cheddar cheese.
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden.
Let rest for 10 minutes before slicing and serving.

Notes

This casserole can be assembled up to 24 hours in advance and baked when needed.
Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
For a lighter version, ground turkey works well in place of beef.
This is one of those recipes I hope my daughter keeps making long after she’s grown, because it tastes like home.

Nutrition