Mac and Cheese Meatloaf (Print)
Comforting layers of cheesy pasta and hearty meatloaf in one dish.
# Ingredients:
→ Sauce
01 -
1 cup ketchup
02 -
1 cup Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce
→ Meatloaf Base
03 -
2 lbs lean ground beef
04 -
30 Ritz Crackers, crushed
05 -
2 oz Lipton onion soup mix
06 -
2 eggs
→ Macaroni and Cheese Mixture
07 -
3 cups macaroni noodles
08 -
2 cups milk
09 -
10.5 oz condensed cheddar cheese soup
10 -
1 tsp salt
11 -
1 tsp pepper
12 -
1 tbsp garlic powder
13 -
1 tbsp onion powder
14 -
4 cups shredded mozzarella and cheddar cheese blend
# Directions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
02 -
In a medium mixing bowl, combine the ketchup and barbecue sauce. Set aside.
03 -
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.
04 -
Bake for 30 minutes.
05 -
Cook the macaroni noodles according to package directions, then drain.
06 -
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.
07 -
Remove the meatloaf from the oven. Pour the macaroni mixture on top and spread evenly. Sprinkle the remaining cheese on top.
08 -
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:
01 -
Customize the cheese blend to your preference.
02 -
For a gluten-free version, use gluten-free crackers, soup mix, and noodles.
03 -
This dish can be prepared ahead of time and baked just before serving.