Description
A hearty comfort food casserole combining juicy meatloaf base with creamy, cheesy macaroni and cheese baked on top.
Ingredients
- 2 pounds (≈900 g) lean ground beef (80/20)
- 30 Ritz crackers, crushed fine
- 1 packet onion soup mix
- 2 eggs
- 1 cup ketchup
- 1 cup BBQ sauce (plus extra for topping, optional)
- 1 pound macaroni noodles (≈450 g)
- 1 10.5‑oz can condensed cheddar cheese soup
- 2 cups whole milk
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (≈175°C).
- In a small bowl, combine ketchup and BBQ sauce; set aside.
- In a large bowl, mix ground beef, crushed crackers, onion soup mix, eggs, and **½** cup of the ketchup‑BBQ sauce mixture.
- Grease a 9×13‑inch baking dish. Press the meat mixture evenly into the bottom. Spread the remaining ketchup‑BBQ sauce mixture over the top of the meatloaf base.
- Bake meatloaf base for about 30 minutes.
- While meatloaf is baking, cook macaroni noodles according to package directions; drain.
- In a bowl, whisk condensed cheddar cheese soup, whole milk, salt, onion powder, garlic powder, and black pepper until smooth. Stir in cooked macaroni noodles. Then add half (≈2 cups) of the shredded cheeses and stir until mixed.
- After the 30 minutes, remove dish from oven. Top meatloaf with the macaroni‑cheese mixture. Then sprinkle the remaining shredded cheese (≈2 cups) over the top.
- Return to oven and bake another 20‑30 minutes or until cheese is melted, bubbly, and slightly golden on top.
- Let rest for a few minutes before slicing and serving.
Notes
- You can substitute ground turkey or chicken to reduce fat content.
- For a lighter version, use reduced‑fat cheeses and low‑fat or skim milk.
- If you have gluten sensitivity, use gluten‑free macaroni and substitute gluten‑free crackers/breadcrumbs for the Ritz crackers.
- Make ahead: assemble up to just before final bake, cover and refrigerate; bake when ready.
- Leftovers store well in the fridge up to 3‑4 days; freeze portions for longer storage.
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: ~550 kcal
- Sugar: ~10‑15 g
- Sodium: ~1000 mg
- Fat: ~35 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~15 g
- Trans Fat: ~1 g
- Carbohydrates: ~40 g
- Fiber: ~1‑2 g
- Protein: ~30‑35 g
- Cholesterol: ~150 mg
