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My family goes absolutely wild for this mac and cheese meatloaf casserole. It's the ultimate blend of creamy macaroni and cheese layered with juicy homestyle meatloaf. I first made this on a chilly Sunday afternoon and it's become our most requested comfort food dinner. The way the cheese gets all melty and golden on top while the meatloaf stays perfectly tender underneath is pure magic.
Why This Recipe Works
There's something so satisfying about combining two comfort food favorites into one amazing dish. The rich mac and cheese mingles perfectly with the savory meatloaf creating layers of incredible flavor. My kids clean their plates every time I make this and my husband always goes back for seconds. It's become my go to recipe for busy weeknights since I can prep it ahead and just pop it in the oven when we're ready to eat.
What You'll Need
- Lean ground beef: 2 lbs, for a protein-packed base.
- Ritz Crackers: 30, crushed, adding buttery flavor and texture.
- Lipton onion soup mix: 1 packet (2 oz), for enhanced seasoning.
- Eggs: 2 large, acting as a binder.
- Ketchup: 1 cup, for a tangy glaze.
- Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce: 1 cup, complementing the ketchup with sweetness.
- Macaroni noodles: 3 cups, cooked to al dente for the mac and cheese layer.
- Milk: 2 cups, creating a creamy cheese sauce.
- Condensed cheddar cheese soup: 10.5 oz, for a smooth and cheesy consistency.
- Salt: 1 tsp, for seasoning.
- Pepper: 1 tsp, enhancing flavor.
- Garlic powder: 1 tbsp, for a savory note.
- Onion powder: 1 tbsp, deepening the flavor profile.
- Shredded mozzarella and cheddar cheese blend: 4 cups, melted to gooey perfection.
Let's Get Cooking
- Prepare the Meatloaf Base
- In a large bowl, combine 2 lbs lean ground beef, 30 crushed Ritz Crackers, 2 oz Lipton onion soup mix, and 2 large eggs. Mix thoroughly, then add half of a sauce mixture made from 1 cup ketchup and 1 cup barbecue sauce. Shape into a layer in a greased 9×13 inch dish. Pre-bake at 350°F (175°C) for 30 minutes.
- Cook the Macaroni
- Boil 3 cups macaroni noodles until al dente, drain, and set aside. In a bowl, whisk 2 cups milk with 10.5 oz condensed cheddar cheese soup, 1 tsp salt, 1 tsp pepper, 1 tbsp garlic powder, and 1 tbsp onion powder. Stir in the noodles and 2 cups shredded cheese blend.
- Assemble the Casserole
- Layer the mac and cheese mixture over the baked meatloaf. Top with the remaining 2 cups of cheese blend. Bake at 350°F (175°C) for an additional 17-20 minutes until cheese is melted and slightly browned.
- Serve and Enjoy
- Let the casserole rest for 5-10 minutes before slicing to ensure easy serving and a meld of flavors.
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A Little History
You know what's fascinating about this recipe? It brings together two incredible comfort foods that have been around forever. My grandmother used to make the best meatloaf and would tell us stories about how her mother learned it during tough times when every ingredient had to count. And mac and cheese well that's been bringing smiles to faces since Thomas Jefferson fell in love with it and brought the recipe back from Italy. Combining them just feels like the natural evolution of comfort food.
Make It a Meal
I love serving this casserole with a big crisp salad to balance out all that delicious richness. Sometimes I'll throw together a quick coleslaw or warm up some crusty garlic bread. My secret tip is to sprinkle some fresh parsley on top right before serving it not only looks pretty but adds a lovely fresh note. When I'm hosting dinner parties I use my clear glass baking dish to show off those beautiful layers.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
You can assemble the casserole a day ahead and store it in the fridge. Add extra baking time when cooking from cold to ensure it's heated through.
- → How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to three days. You can also freeze portions for up to three months for longer storage.
- → Can I use different types of cheese?
Feel free to experiment with different cheese blends. Gruyère, Gouda, or Pepper Jack work well and can add unique flavors to the dish.
- → What's the best way to reheat this casserole?
Reheat in a 350°F oven covered with foil for 20-25 minutes, or microwave individual portions on medium power for 2-3 minutes, stirring halfway through.
- → Can I make a lighter version?
You can substitute ground turkey or chicken for the beef to reduce calories. Using low-fat cheese and milk will also make it lighter.
Conclusion
This casserole combines classic meatloaf and mac and cheese in one dish. The base is a flavorful meatloaf topped with creamy macaroni and cheese, all baked until golden and bubbly.