Mac and Cheese Meatloaf

This Mac and Cheese Meatloaf Casserole brings together two beloved comfort foods into one family-pleasing dish. The savory, juicy meatloaf base and creamy, cheesy macaroni topping make it a weeknight winner that feels special but could not be simpler to prepare. Every bite is pure nostalgia—classic, hearty, and totally crowd-friendly.

When I first made this recipe, my family could not stop going back for seconds. It has since become one of those comforting meals we crave after busy days or when we are all in need of a little food hug.

What You'll Need

• Ritz crackers: for a tender, buttery meatloaf crumb I like the extra flavor versus plain bread crumbs
• Lean ground beef: for a moist but not greasy base Choose 90 ten or even 93 seven if you like it extra lean
• Onion soup mix: punches up the meatloaf with rich savory flavor Go with a classic brand you love
• Egg: as a binder to hold the meatloaf together
• Ketchup and bbq sauce: for moisture and tang I swear by a smoky-sweet BBQ sauce for extra personality
• Elbow macaroni noodles: the classic mac shape holds plenty of cheese sauce Look for a sturdy brand so the noodles stay tender
• Butter and milk: create a creamy mac sauce Use whole milk for richness if you can
• Sharp cheddar cheese: for bold cheesy flavor Grate your own for meltier results
• Onion and garlic powder with pepper: season every bite of macaroni Be sure your spices are fresh
• Kosher salt: for seasoning both the pasta water and cheese sauce Taste as you go for perfect saltiness

How to Make It

Start the Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit so everything cooks evenly and is hot and bubbly when ready to serve

Build the Meatloaf Layer:

Crush the Ritz crackers finely I do this right in the mixing bowl with my hands for easy crumbs Add ground beef onion soup mix egg ketchup and half the barbecue sauce Mix with your hands until combined but do not over-work the mixture so the loaf stays tender Press this mixture firmly and evenly into the bottom of your casserole dish pressing all the way to the edges

Prepare the Macaroni:

Cook elbow macaroni in well-salted boiling water just until al dente usually a minute less than package directions Drain thoroughly and immediately toss the hot pasta with butter so every noodle is coated Stir in kosher salt onion powder garlic powder and pepper so every spoonful of macaroni is flavorful

Make the Cheese Sauce Layer:

Stir in milk and one cup of shredded sharp cheddar cheese into the warm macaroni Mix well until everything is creamy and gooey You want the cheese fully melted and pasta coated

Layer and Top:

Pour the cheesy macaroni mixture over the pressed meatloaf layer in your casserole dish Spread out evenly so every bite gets both layers Sprinkle the remaining cup of cheddar cheese over the top and drizzle with the rest of the barbecue sauce This gives you golden bubbling cheese on top with a tangy finish

Bake:

Bake uncovered in the preheated oven for twenty five to thirty minutes until the cheese is fully melted bubbly and beginning to brown at the edges The casserole should be hot all the way through

Rest and Serve:

Let the casserole rest for five minutes before digging in This helps the layers set a bit and makes serving tidy wedges easier

My favorite part each time I make this casserole is sprinkling the last bit of cheddar on top. My kids always try to sneak the crispy cheese corners right from the pan it is a running joke in our house and makes dinnertime all the better.

Storage Tips

Store leftover casserole tightly covered in the refrigerator for up to three days I recommend reheating portions in the oven or air fryer to keep the cheese melty and delicious. If your family does not finish the whole thing freeze individual pieces wrapped well for a quick homemade meal later.

Ingredient Swaps and Additions

If you want to make it gluten free swap the Ritz crackers for your favorite GF buttery cracker. You can substitute ground turkey or chicken for the beef for a lighter twist. Broccoli peas or even diced bell peppers can hide in the mac layer to up your veggie intake and add color.

Serving Suggestions

This casserole is filling on its own but I love serving it with a crisp green salad for freshness. Try a side of roasted broccoli or green beans for extra veggies and a pop of color on the plate. For topping a little chopped chive or a sprinkle of smoked paprika over the baked cheese makes it look as inviting as it tastes.

Cultural and Seasonal Context

Meatloaf and macaroni and cheese are classic American comfort foods both with roots in Depression-era cooking that valued practical ingredients. For summer gatherings swap in grilled veggies or use leftover barbecue beef for a smoky twist In the cold months I love boosting the cheese and adding extra black pepper for warmth.

This casserole always disappears fast at our table and is sure to become a repeat request in your home. There is nothing better than enjoying a bite of crispy cheesy top and savory meatloaf bottom in every slice.

Recipe FAQs

→ Can I prepare this casserole ahead of time?

Yes, assemble the layers in advance and refrigerate. Bake when ready to serve, adding extra time if cold.

→ What other cheeses work well?

Try mozzarella, Monterey Jack, or a cheddar blend for enhanced flavor and creaminess.

→ Can I add vegetables to the casserole?

Absolutely! Mix in diced bell peppers, onions, spinach, or cooked mushrooms for added nutrition and taste.

→ How do I prevent the casserole from becoming dry?

Be sure not to overbake and use enough cheese and milk in the mac and cheese layer to maintain creaminess.

→ Is ground turkey or chicken a suitable substitute?

Yes, ground turkey or chicken can be used instead of beef for a lighter option while still maintaining flavor.