If there’s one dish that screams “comfort food,” it’s this Mac and Cheese Meatloaf Casserole. I mean, come on—what could be better than a thick, juicy layer of meatloaf smothered in tangy barbecue glaze and topped with a creamy, melty layer of mac and cheese? It’s hearty, indulgent, and so incredibly satisfying. This is the kind of recipe that brings everyone to the table, no questions asked.
Growing up, my mom had two signature dinners—her meatloaf and her baked mac and cheese. I remember asking her one day, “Why don’t we just put them together?” She laughed, but let me tell you, that thought never really left me. Fast forward a few years and here we are, combining the best of both worlds into one seriously epic casserole. It’s the kind of meal that feels a little nostalgic, a little over-the-top, and 100% delicious.
Whether you’re looking to wow your family on a weeknight or impress guests at a potluck, this recipe delivers every single time. The savory meatloaf is moist and flavorful, with a sweet and smoky glaze that cuts through the richness just perfectly. Then there’s the creamy mac and cheese—loaded with a blend of mozzarella and cheddar—that just takes it all to the next level.
Let’s break it down, step by step, so you can recreate this magic in your own kitchen.
Ingredients You’ll Need
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
2 lbs lean ground beef
30 Ritz Crackers
2 oz Lipton onion soup mix
2 eggs
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
4 cups shredded mozzarella and cheddar cheese blend
STEP 1: PREP THAT OVEN AND MIX THE SAUCE
Go ahead and preheat your oven to 350°F (175°C). You’ll want everything ready to go once the meatloaf is assembled.
Next, in a medium bowl, mix together the ketchup and barbecue sauce. This is your glaze—and trust me, it’s the flavor punch that sets this meatloaf apart. Sweet Baby Ray’s has just the right balance of sweet and smoky, so I recommend sticking with it if you can.
STEP 2: MAKE THE MEATLOAF BASE
In a large bowl, add your ground beef. Then take those Ritz Crackers, toss them into a Ziploc bag, and crush them up with a rolling pin or the bottom of a pan—whatever you’ve got handy. You’re looking for a coarse crumb, not powder.
Add the crushed crackers, Lipton onion soup mix, and eggs to the beef. Then stir in about ½ cup of your ketchup and barbecue sauce mixture. Get in there with your hands and mix everything together until it’s well combined. (Yes, it’s a little messy, but that’s half the fun.)
STEP 3: FORM AND BAKE THE MEATLOAF
Grease a 9×13 inch baking dish and press the meat mixture evenly into the bottom. You want a nice, level layer that fills the pan edge to edge.
Spread the remaining ketchup and barbecue sauce mixture evenly over the top. This is going to caramelize a bit in the oven and give your meatloaf that irresistible sticky top layer.
Pop the dish into the oven and bake for 30 minutes.
STEP 4: COOK THE MACARONI
While the meatloaf is baking, go ahead and cook your macaroni noodles according to the package instructions. Drain them and set them aside—you’ll be mixing them into a rich, creamy cheese sauce next.
How to Finish Your Mac and Cheese Meatloaf Casserole Like a Pro
Alright, let’s get back into it! So far, we’ve prepped and baked the meatloaf base and boiled our macaroni noodles. Now it’s time to bring the creamy, cheesy goodness into the mix and really take this casserole over the top.
This next part is where the real magic happens—when the flavors of that sweet-and-smoky meatloaf meet the comforting creaminess of mac and cheese. It’s the perfect combination of textures and tastes, and I promise you, everyone will be asking for seconds (and maybe even thirds).
STEP 5: MIX UP THE CHEESE SAUCE
While your noodles are cooling slightly and the meatloaf is still baking, grab a large mixing bowl. In it, whisk together the milk and condensed cheddar cheese soup until the mixture is smooth and well-blended. This shortcut—using cheddar soup—adds both creaminess and richness without having to build a cheese sauce from scratch.
Now it’s time to season. Add the salt, pepper, garlic powder, and onion powder into the sauce. Stir until everything’s nicely combined.
STEP 6: COMBINE THE MACARONI AND CHEESE MIXTURE
Once your cheese sauce is ready, stir in the cooked macaroni noodles until they’re fully coated. Then add 2 cups of your shredded mozzarella and cheddar cheese blend to the bowl. This step ensures the macaroni is extra cheesy from the inside out—not just on top.
You’re basically creating a creamy, dreamy mac and cheese right here that’s about to be layered over that flavorful meatloaf base.
STEP 7: LAYER IT UP
Once the meatloaf has finished its initial 30-minute bake, carefully remove it from the oven. Don’t worry if it doesn’t look completely cooked through—remember, it’s going back in with the mac and cheese layer for a second bake.
Pour the macaroni and cheese mixture right over the meatloaf layer and spread it out evenly. You want to make sure every inch is covered, because no one wants to miss out on the cheesy topping!
Then sprinkle the remaining 2 cups of shredded cheese all over the top. This final layer of cheese will melt beautifully and give you that golden, bubbly finish everyone loves.
STEP 8: FINAL BAKE
Pop the whole dish back into the oven and bake for another 17 to 20 minutes. You’re looking for the cheese to be fully melted and just starting to brown around the edges.
If you like that extra golden, slightly crispy top (who doesn’t?), you can switch on the broiler for the last minute or two—just keep a close eye on it so it doesn’t burn.
STEP 9: LET IT REST (IF YOU CAN WAIT)
When the cheese is hot and bubbly and the whole kitchen smells like a cheesy BBQ dream, pull the casserole out and let it rest for 5 to 10 minutes. This helps the layers set up a bit so it’s easier to slice and serve.
This is also the perfect moment to get your sides together—think crisp green salad, roasted veggies, or even a little extra barbecue sauce on the side if you’re feeling bold.
Tips and Variations
Change up the cheese: Sharp cheddar adds a bold bite, while smoked gouda brings a mellow, smoky flavor that pairs beautifully with the barbecue sauce.
Add some heat: If you like a little kick, stir in a few dashes of hot sauce or a sprinkle of cayenne into your cheese sauce.
Make it ahead: You can prepare this entire dish up to the final bake, then cover and refrigerate. When you’re ready to serve, just bake until heated through and bubbly.
Go leaner: Want a lighter version? Swap in ground turkey and use a reduced-fat cheese blend. The result is still comforting, just a bit more weeknight-friendly.
Mac and Cheese Meatloaf Casserole: FAQs and Final Thoughts
You’ve made it to the final stretch—and if you’ve followed along this far, your kitchen probably smells amazing right now. This Mac and Cheese Meatloaf Casserole is one of those dishes that’s just as fun to serve as it is to eat. It’s layered with texture, packed with bold flavor, and makes enough to feed a crowd or give you leftovers for days (which honestly taste even better).
Before we wrap things up, let’s cover a few of the most common questions I get about this recipe. Whether you’re making it for the first time or looking to tweak it for your own preferences, these tips should have you covered.
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes! You can fully assemble the meatloaf base and macaroni and cheese layer, cover the dish tightly, and refrigerate for up to 24 hours before baking. When you’re ready to cook, add an extra 10-15 minutes to the final baking time to ensure it’s heated through.
2. Can I freeze Mac and Cheese Meatloaf Casserole?
Absolutely. After it’s baked and cooled, slice the casserole into portions and wrap them individually. Store in an airtight container or freezer bag for up to 2 months. Reheat in the oven at 350°F or microwave until hot all the way through.
3. What’s the best way to reheat leftovers?
You can reheat individual portions in the microwave for 2–3 minutes, but for best results, reheat in the oven at 325°F until warmed through. Cover with foil to keep the top from drying out.
4. Can I use a different type of pasta?
Definitely! While elbow macaroni is classic, you can use shells, rotini, or penne—just choose a short pasta that holds onto the sauce well.
5. Is it okay to use pre-shredded cheese?
Yes, pre-shredded cheese works just fine in this recipe. However, shredding your own cheese from a block can result in a smoother melt since it doesn’t contain anti-caking agents.
6. Can I make it spicier?
If you like a little heat, try adding a teaspoon of crushed red pepper flakes or a few dashes of hot sauce into the cheese sauce. You could also stir in some diced jalapeños for extra kick.
7. What sides go best with this casserole?
Since the casserole is so rich and filling, I love pairing it with something fresh like a simple green salad, roasted broccoli, or even a tangy coleslaw to balance out the flavors.
Final Thoughts
This Mac and Cheese Meatloaf Casserole is comfort food in its most indulgent form—and honestly, that’s what makes it so special. It brings together two of the most iconic American dishes in a way that feels both nostalgic and totally new.
What I love most about this recipe is how flexible it is. Whether you’re swapping in different cheeses, adding some spice, or making it ahead for busy nights, it’s easy to make it your own. It’s the kind of dish that gets scraped clean at the dinner table and talked about long after the plates are cleared.
If you give this recipe a try, I’d love to hear how it turned out for you! Share your own twist in the comments or tag a friend who needs this in their meal plan. And don’t be surprised if it becomes a regular request at your house—because once you’ve had cheesy mac and meatloaf all in one bite, there’s no going back.
Happy cooking, and enjoy every cheesy, savory bite!
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Mac and Cheese Meatloaf Casserole
Description
This Mac and Cheese Meatloaf Casserole is the ultimate comfort food fusion—bringing together the rich, savory flavor of classic meatloaf with the creamy indulgence of macaroni and cheese. It’s a family-style dish that’s hearty, cheesy, and perfect for weeknight dinners or casual gatherings. The sweet and smoky barbecue glaze on top pairs beautifully with the cheesy pasta, creating layers of flavor in every bite.
Ingredients
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
2 lbs lean ground beef
30 Ritz Crackers
2 oz Lipton onion soup mix
2 eggs
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
4 cups shredded mozzarella and cheddar cheese blend
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the ketchup and barbecue sauce. Set aside for later use.
In a large mixing bowl, add the ground beef. Place the Ritz Crackers in a Ziploc bag and crush them with a rolling pin. Add the crushed crackers to the beef along with the Lipton onion soup mix and eggs.
Add 1/2 cup of the ketchup and barbecue sauce mixture to the beef mixture. Mix everything together using your hands until fully combined.
Press the meatloaf mixture evenly into a greased 9×13 inch baking dish. Spread the remaining ketchup and barbecue sauce mixture over the top of the meatloaf.
Bake for 30 minutes in the preheated oven.
While the meatloaf bakes, cook the macaroni noodles according to the package directions. Drain and set aside.
In a separate large bowl, whisk together the milk and condensed cheddar cheese soup until smooth. Add the salt, pepper, garlic powder, and onion powder, and mix well.
Stir in the cooked macaroni noodles until fully coated. Mix in 2 cups of the shredded cheese.
After the meatloaf has baked for 30 minutes, remove it from the oven. Pour the macaroni and cheese mixture over the meatloaf and spread evenly.
Top with the remaining 2 cups of shredded cheese.
Return the dish to the oven and bake for another 17-20 minutes, or until the cheese is fully melted and slightly golden on top.
Allow the casserole to rest for a few minutes before serving.
Notes
You can substitute different cheese blends based on your preference—sharp cheddar or a smoky gouda work great.
For a bit of heat, consider adding a dash of cayenne or hot sauce to the cheese mixture.
This dish stores well and tastes even better the next day, making it perfect for leftovers.
Serve with a crisp green salad or roasted vegetables to balance the richness.
