A comforting casserole that layers a savory meatloaf base with creamy mac and cheese, topped with melted cheese for a hearty, crowd-pleasing meal. I find it’s the perfect blend of two classic comfort foods in one dish. Meatloaf Mac and Cheese Casserole

Why You’ll Love This Recipe

I love how this casserole brings together the best of both worlds—juicy, flavorful meatloaf and rich, cheesy macaroni. It’s a complete meal in one pan, making cleanup a breeze. I can prepare it ahead of time, freeze it for later, and even customize it with different cheeses or add-ins. Every time I serve it, it gets rave reviews, and I enjoy watching everyone go back for seconds.

ingredients

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

2 lbs lean ground beef
30 Ritz Crackers, crushed
2 oz Lipton onion soup mix
2 eggs
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
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

directions

I preheat my oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
In a medium bowl, I mix the ketchup and barbecue sauce, then set it aside.
In a large bowl, I combine the ground beef, crushed Ritz crackers, onion soup mix, eggs, and half of the sauce mixture until just combined. I press this mixture evenly into the prepared dish and spread the remaining sauce over the top.
I bake the meatloaf layer for 30 minutes.
While it bakes, I cook the macaroni according to package directions and drain it well.
In a large bowl, I whisk the milk and cheddar cheese soup until smooth, then add salt, pepper, garlic powder, and onion powder. I stir in the cooked macaroni and 2 cups of the shredded cheese.
I remove the meatloaf from the oven, spread the mac and cheese mixture evenly over it, and top it with the remaining 2 cups of cheese.
I bake for another 17–20 minutes, until the cheese is melted and starting to brown.
I let the casserole rest a few minutes before slicing and serving.

Servings and timing

This recipe makes about 8 servings. Prep time is around 18 minutes, with a total cook time of about 50 minutes, making the total time approximately 1 hour and 8 minutes.

Variations

I sometimes swap out the mozzarella-cheddar blend for sharp cheddar or pepper jack for a spicier kick. I also like adding vegetables such as chopped bell peppers or spinach into the mac and cheese layer for added nutrition. For a gluten-free version, I replace the crackers, pasta, and soup with gluten-free alternatives.

storage/reheating

I can assemble the casserole ahead of time and refrigerate it before baking, or freeze it either baked or unbaked. Leftovers reheat beautifully—covered in the oven at 350 °F until warmed through. To avoid a soggy texture, I make sure to drain any excess fat after baking the meatloaf layer.

FAQs

How can I make this casserole ahead of time?

I prepare it up to the point before baking, cover it tightly, and refrigerate for up to 24 hours or freeze for longer storage.

Can I use different pasta shapes?

Yes, I can use any short pasta like shells, penne, or rotini—just keep the cook time similar to macaroni.

What’s the best way to freeze it?

I either freeze the fully baked and cooled casserole or the assembled unbaked dish. I wrap it well in foil and plastic wrap to prevent freezer burn.

Can I use turkey instead of beef?

Yes, I can use ground turkey, though I may want to add a bit more seasoning or moisture to keep it juicy.

How do I keep the mac and cheese creamy?

I avoid overbaking after adding the macaroni, and I make sure the sauce is smooth and well-coated before layering it on the meatloaf.

Conclusion

This Meatloaf Mac and Cheese Casserole is my go-to when I want something hearty, homey, and irresistibly cheesy. It’s flexible, family-friendly, and makes great leftovers, which means I get to enjoy it more than once. Every bite is a cozy reminder of why comfort food will always have a place in my kitchen.

Evelyn