Mac and Cheese Meatloaf Casserole: The Ultimate Comfort Food Mashup

When I want something hearty, cheesy, and undeniably comforting, I make this Mac and Cheese Meatloaf Casserole. It’s a layered mashup of two of my favorite classics—savory meatloaf and creamy macaroni and cheese—baked together into one deliciously indulgent dish. Perfect for cozy weeknights, weekend dinners, or potlucks, this casserole is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

I love this dish because it’s more than just dinner—it’s a full comfort food experience. Each forkful brings together juicy meatloaf, sweet and tangy barbecue sauce, and a rich, melty mac and cheese topping.

• Hearty and satisfying with layers of texture and flavor
• Kid-approved and adult-adored
• Ideal for making ahead and reheating
• Easily customizable with different proteins, veggies, or cheeses
• A true showstopper at family dinners or gatherings

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatloaf Base
lean ground beef (85% lean recommended)
Ritz crackers, crushed
Lipton onion soup mix
eggs
ketchup
barbecue sauce (I like Sweet Baby Ray’s Hickory & Brown Sugar)

For the Sauce Topping
ketchup
barbecue sauce

For the Macaroni and Cheese Mixture
elbow macaroni (uncooked)
whole milk
condensed cheddar cheese soup
salt
black pepper
garlic powder
onion powder
shredded mozzarella and cheddar cheese blend (divided)

Optional Garnishes/Add-ins
chopped parsley
hot sauce or chili flakes
extra shredded cheese

Directions

1. Preheat and Prepare the Dish:
   I start by preheating the oven to 350°F and lightly greasing a 9×13-inch baking dish.
2. Make the Meatloaf Mixture:
   In a large bowl, I combine ground beef, crushed Ritz crackers, onion soup mix, eggs, ketchup, and barbecue sauce. I mix gently until everything’s just combined.
3. Form and Bake the Meatloaf:
   I press the meatloaf mixture evenly into the bottom of the baking dish. Then I mix the sauce topping and spread it over the meat. I bake this layer uncovered for 30 minutes.
4. Cook the Macaroni:
   While the meatloaf bakes, I boil the macaroni until al dente, then drain and set it aside.
5. Make the Cheese Mixture:
   In a large bowl, I whisk together the condensed cheddar cheese soup and milk, then add the seasonings. I stir in the cooked macaroni and 2 cups of shredded cheese.
6. Assemble the Casserole:
   After the meatloaf has baked, I pour the macaroni mixture evenly on top and sprinkle on the remaining cheese.
7. Final Bake:
   I return the dish to the oven and bake for 17–20 minutes more, until the top is bubbly and lightly browned.
8. Rest and Serve:
   I let the casserole cool for 5–10 minutes so it sets nicely. Then I garnish with fresh parsley and serve.

Servings and timing

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 47–50 minutes
Total Time: About 1 hour 10 minutes

Variations

• Turkey or Chicken Meatloaf: I substitute ground poultry for a lighter version
• Spicy Version: I add cayenne or chopped jalapeños to the meat mix or cheese sauce
• Low-Carb Swap: I replace pasta with cauliflower and use almond flour instead of crackers
• Cheese Mix-Up: Pepper Jack, Gouda, or Monterey Jack bring different flavors
• Veggie Add-In: I stir in sautéed mushrooms, spinach, or bell peppers to the mac mixture

Storage/Reheating

Refrigeration:
I store leftovers in an airtight container in the fridge for up to 3 days.

Freezing:
To freeze, I assemble the casserole (up to the macaroni layer), then wrap tightly and freeze. I thaw overnight before baking as directed.

Reheating:
To reheat, I use the oven or microwave. In the oven, I cover with foil and warm at 350°F until hot.

FAQs

Can I use homemade cheese sauce instead of canned soup?

Yes, I sometimes make a simple roux with butter, flour, milk, and shredded cheese for a fresher flavor.

Can I prep this casserole in advance?

Absolutely. I assemble everything, cover it, and refrigerate it up to a day ahead. I bake just before serving.

How do I make the topping extra crispy?

I sprinkle a mix of panko breadcrumbs and melted butter on top before the final bake.

What’s the best pasta shape for the mac and cheese layer?

I use elbow macaroni, but small shells or cavatappi also work well because they hold the sauce beautifully.

What sides go well with this casserole?

I like serving it with steamed green beans, a crisp salad, or roasted carrots to lighten things up.

Conclusion

Mac and Cheese Meatloaf Casserole is pure comfort food, combining two classics into one cheesy, meaty, irresistible dish. I love how the flavors and textures come together into a single, hearty meal. Whether I’m feeding a hungry family or prepping for guests, this casserole is always a hit—and a delicious reminder that sometimes, combining favorites makes something even better.

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