Mac and Cheese Meatloaf Casserole
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 and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Sauce Mixture: In a medium bowl, combine the ketchup and barbecue sauce. Set aside.
- Meatloaf Mixture: In a large bowl, combine the ground beef, crushed Ritz Crackers, Lipton onion soup mix, eggs, and 1/2 cup of the ketchup-barbecue sauce mixture. Mix until well combined.
- Bake Meatloaf: Press the meat mixture evenly into the prepared baking dish. Spread the remaining ketchup and barbecue sauce mixture on top. Bake for 30 minutes.
- Prepare Macaroni: While the meatloaf is baking, cook the macaroni noodles according to package directions. Drain and set aside.
- Cheese Sauce: In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth. Add salt, pepper, garlic powder, and onion powder.
- Combine: Stir the cooked macaroni and 2 cups of shredded cheese into the cheese sauce.
- Assemble Casserole: Remove the meatloaf from the oven. Pour the macaroni mixture on top, spreading it evenly. Sprinkle the remaining cheese on top.
- Final Bake: Bake for an additional 17-20 minutes, until the cheese is melted and begins to brown. Allow to sit for a few minutes before serving.
Notes:
- Cheese Customization: Feel free to customize the cheese blend to suit your taste.
- Gluten-Free Option: For a gluten-free version, substitute with gluten-free crackers, soup mix, and noodles.
- Make-Ahead: This dish can be prepared ahead of time and baked just before serving.
Enjoy this comforting Mac and Cheese Meatloaf Casserole, perfect for family dinners and gatherings!