Mac and Cheese Meatloaf Casserole Recipe

If you’ve ever found yourself torn between craving comfort food classics like mac and cheese and a hearty meatloaf, you’re going to love this Mac and Cheese Meatloaf Casserole Recipe. It’s like a warm hug on a plate—creamy, cheesy, and rich in flavor, but with that satisfying meaty bite that just fills you up and feels like a real homecooked meal. I first made this on a chilly Sunday afternoon when I wanted something cozy, simple, and a little nostalgic, and it instantly became a family favorite.

This recipe is perfect for those busy weeknights when you want a no-fuss dinner but still impress hungry eaters. What makes this Mac and Cheese Meatloaf Casserole Recipe so special is how it combines the best parts of two comfort foods into one. Plus, it’s easy to customize, and the leftovers heat up beautifully—trust me, you’ll want to make extra!

Ingredients You’ll Need

Each ingredient in this Mac and Cheese Meatloaf Casserole Recipe plays a key role in building layers of flavor and texture. From the crunchy Ritz crackers that bind the meatloaf to the sharp cheddar cheese melting perfectly into the macaroni, these components work together like a dream. I always suggest picking good quality cheese and fresh pasta for the best results.

• Ritz crackers: These add a subtle buttery crunch and act as a binder in the meatloaf, keeping it tender and moist.
• Lean ground beef (90/10): Perfect for minimizing fat but keeping the meat juicy and flavorful.
• Onion soup mix: A secret weapon for quick seasoning that boosts savory depth without extra chopping.
• Egg: Helps bind the meat mixture and keeps the casserole intact during baking.
• Ketchup: Adds a touch of sweetness and tanginess to the meatloaf layer.
• BBQ sauce: Divided use—adds smoky sweetness and glaze that complements the beef beautifully.
• Water: Used to cook the elbow macaroni right in the casserole dish for ease and convenience.
• Elbow macaroni noodles: Classic pasta choice for mac and cheese—a little al dente helps them hold up in the bake.
• Butter: Adds richness to the creamy mac and cheese.
• Kosher salt: Brings out all the flavors without overwhelming the dish.
• Onion powder, garlic powder, pepper: These simple spices layer in flavor without complicating prep.
• Milk: Makes the mac and cheese creamy and smooth.
• Shredded sharp cheddar cheese: Divided use ensures melty cheese inside and a cheesy topping.

Variations

I love how flexible this Mac and Cheese Meatloaf Casserole Recipe is because it really lets you make it your own. Over time, I’ve played around with different cheeses or swapped ground beef for turkey, and each version has its own charm. You’ll find that a little creativity goes a long way here!

• Swap ground beef for ground turkey or chicken: For a leaner, lighter casserole that still packs plenty of flavor.
• Add veggies: Throw in chopped bell peppers or mushrooms into the meat mixture for extra texture and nutrition—I’ve done it on busy nights and the family barely noticed!
• Try different cheeses: Mixing in Monterey Jack or even a smoky gouda can give the mac and cheese layer a new personality.
• Spice it up: Add a pinch of cayenne or red pepper flakes if you like a little heat—I do when I want a kick.
• Make it gluten-free: Use gluten-free crackers and pasta, and double-check your soup mix to keep it safe for gluten-sensitive diners.

How to Make Mac and Cheese Meatloaf Casserole Recipe

Step 1: Mix Your Meatloaf Base

Start by crushing about 15 Ritz crackers finely—this hands-on step is easier if you toss them in a zip-top bag and lightly whack with a rolling pin. Then, combine the ground beef, crushed crackers, the entire packet of onion soup mix, one egg, ketchup, and half of your BBQ sauce in a large bowl. I like to use my hands because it’s the quickest way to ensure everything’s evenly mixed without overworking the beef. Pro tip: don’t pack it too tight, so it stays tender after baking.

Step 2: Prepare the Macaroni Layer

In a casserole dish, pour in 2 cups of water and add your elbow macaroni noodles, 1 tablespoon butter, 1 teaspoon kosher salt, and season with onion powder, garlic powder, and pepper. Stir it all together and press the meatloaf mixture evenly on top of this base. The magic here is that the noodles cook in the oven alongside the meatloaf, soaking up flavors while staying creamy. It’s a neat shortcut that saves stove space and cleanup.

Step 3: Add Cheese and Sauce

Drizzle the remaining BBQ sauce evenly over the meat mixture. Pour ½ cup of milk over the casserole and sprinkle the shredded sharp cheddar cheese on top, saving a cup of it for later. This layer is key—it melts down into the mac and cheese and forms a luscious cheesy crust on top. You’ll know it’s done when the cheese bubble and gets golden brown around the edges.

Step 4: Bake and Finish with Cheese

Bake the casserole at 350°F (175°C) for about 45 minutes. Around the 30-minute mark, sprinkle the remaining cheddar cheese over the top, and continue baking until it’s melty and slightly crisp. The smell at this stage—trust me, it’s one you’ll want to come home to. After you take it out, let it rest for about 5 to 10 minutes to settle—this helps keep those layers intact when serving.

How to Serve Mac and Cheese Meatloaf Casserole Recipe

Garnishes

I love topping this casserole with a sprinkle of fresh parsley or chives just before serving—it adds a pop of color and a fresh note that balances the richness. Sometimes I toss a handful of crispy fried onions on top for extra texture, especially when serving family or friends who enjoy a bit of crunch.

Side Dishes

This casserole holds its own well, but pairing it with a crisp green salad or simple steamed veggies like broccoli or green beans rounds out the meal nicely. When I’m feeling indulgent, a warm garlic bread on the side is my go-to—perfect for sopping up every last bit.

Creative Ways to Present

For special occasions, I’ve served this dish in individual ramekins for a charming presentation that feels a bit more elevated. Another fun idea is layering in slices of cooked bacon or caramelized onions between the macaroni and meatloaf for an extra flavor surprise. It’s a conversation starter every time!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge—this Mac and Cheese Meatloaf Casserole Recipe keeps well for up to 3 days. When you reheat, make sure to add a splash of milk and cover it loosely with foil to keep it from drying out.

Freezing

This casserole freezes surprisingly well, which is great for batch cooking. I portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Just remember to bake covered at a lower temperature until warmed through to keep it moist.

Reheating

I reheat leftover Mac and Cheese Meatloaf Casserole Recipe in the oven at 350°F (175°C) for about 20 minutes, covered with foil. To get that crispy cheese topping back, uncover for the last 5 minutes. Microwaving works too in a pinch, though it won’t be quite as crispy.

FAQs

Final Thoughts

This Mac and Cheese Meatloaf Casserole Recipe remains one of my go-to comforts for good reason. It’s a hug-in-a-dish that’s easy enough for weeknights but impressive enough if you want to share with loved ones. I hope you enjoy making it as much as I do—whether you keep it classic or make it your own, it always hits the spot and brings everyone to the table smiling. Give it a try, and let me know how you customize your version!

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