This Mac and Cheese Meatloaf Casserole combines juicy meatloaf with creamy, cheesy mac and cheese—baked together for the ultimate comfort food mash-up!
That’s exactly how this Mac and Cheese Meatloaf Casserole came to life.
Picture this: It’s a chilly night, and I’m staring into my fridge, trying to decide between two of my go-to comfort meals—a classic meatloaf or a creamy, cheesy mac and cheese. And honestly? It felt like trying to pick a favorite child.
So, I did what any food-obsessed person would do—I combined them into one gloriously over-the-top casserole. And let me tell you, this is not one of those “it sounded like a good idea at the time” situations. It actually works. Like, really works.
You get that savory, juicy meatloaf, slathered in a sweet and tangy BBQ glaze, topped with a ridiculously creamy mac and cheese layer, and finished off with a golden, bubbly cheese topping. It’s rich, it’s indulgent, and it might just be the best comfort food to ever come out of my kitchen.
If you’re looking for something that’s easy, satisfying, and impossible to stop eating, this is it. Trust me, once you try it, you’ll wonder why you haven’t been making it all along.
Why You’ll Love This Mac and Cheese Meatloaf Casserole Recipe?
- Two comfort food favorites in one dish – No more choosing between mac and cheese or meatloaf.
- Insanely cheesy & creamy – If you’re a cheese lover, this one’s for you.
- Easy to make ahead – Assemble it in advance and just pop it in the oven when you’re ready.
- Guaranteed to impress – Perfect for family dinners, potlucks, or just treating yourself.
- Leftovers? Even better. – If there are any left, that is.
Ingredient Notes:
For the Meatloaf:
- Ground Beef (2 lbs) – I recommend lean ground beef for a juicy, but not greasy meatloaf.
- Ritz Crackers (30, crushed) – Instead of breadcrumbs, these add a buttery, slightly sweet crunch.
- Lipton Onion Soup Mix (2 oz) – A shortcut for tons of savory, umami-packed flavor.
- Eggs (2 large) – Helps hold everything together.
- Ketchup & BBQ Sauce (1 cup each, Sweet Baby Ray’s preferred) – This sweet, smoky glaze makes the meatloaf next-level delicious.
For the Mac and Cheese:
- Macaroni Noodles (3 cups, cooked) – Holds up perfectly in the sauce.
- Milk (2 cups) – Makes everything smooth and creamy.
- Condensed Cheddar Cheese Soup (10.5 oz can) – The secret to ultra-creamy mac and cheese.
- Spices (Salt, Pepper, Garlic Powder, Onion Powder) – Because good mac and cheese needs seasoning.
- Shredded Cheese (4 cups, mozzarella & cheddar blend) – The more cheese, the better.
How To Make Mac and Cheese Meatloaf Casserole?
Step 1: Make the Meatloaf Base
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, mix together ground beef, crushed Ritz crackers, onion soup mix, eggs, and ½ cup of the ketchup-BBQ sauce mixture. Don’t overmix—just combine until everything holds together.
Press the mixture evenly into the baking dish, then spread the remaining ketchup-BBQ sauce mixture on top.
Bake for 30 minutes while you prep the mac and cheese layer.
Step 2: Make the Mac and Cheese
While the meatloaf is baking, cook 3 cups of macaroni noodles according to package instructions. Drain and set aside.
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In a large bowl, whisk together milk, cheddar cheese soup, salt, pepper, garlic powder, and onion powder until smooth. Stir in the cooked macaroni, followed by 2 cups of shredded mozzarella-cheddar cheese blend.
Step 3: Assemble & Bake
After 30 minutes, remove the meatloaf from the oven. Spread the mac and cheese mixture evenly over the top, then sprinkle with the remaining 2 cups of shredded cheese.
Return the dish to the oven and bake for 17-20 more minutes, until the cheese is golden, bubbly, and completely irresistible.
Let it rest for a few minutes before slicing—then dig in!
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap individual portions in foil and freeze for up to 2 months.
- Reheating: Warm in the oven at 350°F for 15 minutes, or microwave for a quick fix.
Variations and Substitutions:
- Spicy Version – Add red pepper flakes or a drizzle of hot sauce to the mac and cheese.
- Different Cheeses – Try Colby Jack, Gouda, or Havarti for a fun twist.
- Protein Swap – Use ground turkey or Italian sausage instead of beef.
- Gluten-Free Option – Use GF pasta and swap Ritz crackers for GF breadcrumbs.
What to Serve with Mac and Cheese Meatloaf Casserole?
This dish is already a full meal, but if you want to round it out, here are some great pairings:
- Garlic Bread – Because more carbs are always a good idea.
- Steamed Green Beans – A little something fresh to balance out the richness.
- Side Salad – A crisp Caesar or garden salad works great.
- Cornbread – Slightly sweet, buttery, and perfect alongside this dish.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble everything up to the final bake, cover, and refrigerate for up to 24 hours. Just bake when ready!
Can I use a different pasta?
Of course! Try penne, rotini, or even shells for a fun twist.
What’s the best cheese to use?
A mozzarella-cheddar blend melts beautifully, but you can also try Colby Jack, Gouda, or Monterey Jack.
Try It and Thank Me Later!
This Mac and Cheese Meatloaf Casserole is ridiculously good. It’s easy, crazy comforting, and just plain fun to eat.
So, tell me—are you a mac and cheese purist, or do you love a good twist like this? Either way, I promise this will be a new favorite in your house.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mac and Cheese Meatloaf Casserole
Ingredients
- 1 c. ketchup
- 1 c. Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce
- 2 pounds lean ground beef
- 30 Ritz Crackers
- 2 ounces Lipton onion soup mix
- 2 large eggs
- 3 c. macaroni noodles
- 2 c. milk
- 10.5 ounces condensed cheddar cheese soup
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 c. shredded mozzarella and cheddar cheese blend
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl combine 1 cup of ketchup with 1 cup of Sweet Baby Ray's barbecue sauce. Set aside this sauce, for later use.
- In a bowl mix together 2 pounds of ground beef, 30 crushed Ritz Crackers, 2 ounces of Lipton onion soup mix, 2 eggs and 1/2 cup of the ketchup barbecue sauce mixture.
- Press the mixture into a greased baking dish measuring around 9x13 inches. Spread the remaining sauce on top.
- Bake in the oven for 30 minutes.
- While it bakes, cook 3 cups of macaroni noodles following the instructions on the package. Once cooked drain them well.
- In another bowl whisk together 2 cups of milk and 10.5 ounces of condensed cheddar cheese soup. Add in 1 teaspoon each of salt and pepper along with one tablespoon each of powder and onion powder. Whisk until the mixture becomes smooth.
- Add the macaroni noodles to the cheese mixture and stir until they are evenly coated. Then add in two cups each of mozzarella and cheddar cheese.
- After baking for, around half an hour take out the meatloaf from the oven.
- Spread the macaroni mixture evenly over the meatloaf. Sprinkle with two cups of remaining cheese.
- Put it back in the oven. Let it bake for 17 to 20 minutes until the cheese melts and gets a light golden brown color.
- Give it time to cool down then cut it into slices and serve. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
