Pin it
One cold night, my kids couldn't decide if they wanted mac and cheese or meatloaf, so we just tossed both together. That first version turned into an instant family favorite. Everyone’s happy digging into flavorful meatloaf topped with the richest, cheesiest mac. It always steals the spotlight at dinner and honestly feels like a big hug on the table.
Crowd-Pleasing Mashup
What really makes this dish awesome? Those layers! The juicy meat underneath gets cozy with a layer of pasta swimming in gooey cheese. I whip this up a lot on hectic workdays since my crew always polishes off their plates. No joke—the leftovers are even more awesome tossed in a lunchbox or late-night snack.
Grab These Ingredients
- Spices: The little touches that make all the flavors shine.
- Shredded Mozzarella and Cheddar: Extra cheesy is the way to go.
- Milk and Cheddar Cheese Soup: These really make the sauce round and creamy.
- Macaroni Noodles: Can’t have the cheesy topping without these.
- Eggs: They keep everything sticking together just right.
- Lipton Onion Soup Mix: Total flavor bomb.
- Ritz Crackers: Crush them up for a surprise crunch.
- Ketchup and Barbecue Sauce: Sweet Baby Rays is our top pick for a sticky glaze.
- Ground Beef: Lean beef brings the best flavor minus the extra grease.
Get Cooking Fast
- Serve:
- Let everything chill for a bit, then cut big hearty slices and dig in.
- Assemble Casserole:
- Spoon cheesy mac right onto the meat layer, throw on extra cheese, and back in the oven till it bubbles.
- Make Cheese Sauce:
- Mix the sauce up, blend with the cooked macaroni, and get ready to layer.
- Cook Macaroni:
- Boil the noodles as the meat part starts baking.
- Prepare Meatloaf:
- Blend up your meat mixture, press it flat in your baking dish, top with that tangy sauce, and pop in the oven.
Handy Kitchen Tricks
Press that meat layer out smooth so it bakes nice and even. Grating cheese fresh by hand? Always worth it for melty results. Don’t overdo the noodles—they should be just done. Letting the casserole rest before serving? Makes slicing a total breeze.
Leftovers Made Easy
This dish hangs out just fine in the fridge three days, or you can stash it in the freezer up to three months. For best texture, heat it slowly in the oven, but if you’re starving, the microwave works for single servings.
Switch Things Up
Any barbecue sauce works here, and breadcrumbs stand in for Ritz if you’re out. I like to throw in a few veggies sometimes—try some chopped peppers or onions. Play with the cheese too! Toss in Monterey Jack or sharp cheddar for a new twist.
Great Sides To Try
We usually pair this up with crisp salad or hot broccoli. If I have time, I’ll bake some garlic bread or cornbread too. These simple touches turn your meal into a total spread.
Pin it
Frequently Asked Questions
- → Can I prepare this in advance?
Yes, you can make the mac 'n' cheese and meatloaf separately a day early. When it's time to eat, assemble the layers and bake. If starting cold, give it extra time to heat through and melt the cheese.
- → Is it okay to freeze this dish?
You can freeze it for up to 3 months. Thaw in the fridge the night before heating. Reheat covered with foil to keep it moist, and uncover near the end to crisp up the cheesy top.
- → What can I use instead of Ritz crackers?
If Ritz crackers aren't handy, use quick oats, plain breadcrumbs, or crushed saltines. They will help hold the meatloaf together and keep it moist. Use the same amount as listed in the recipe.
- → Why is barbecue sauce added to the meatloaf?
Barbecue sauce adds a tangy and sweet kick to the meatloaf. Something like Sweet Baby Ray's Hickory & Brown Sugar gives it a smoky depth. Feel free to tweak the amounts to suit your taste.
- → My mac 'n' cheese looks too thin—how do I fix it?
It naturally thickens after baking and cooling a bit. Make sure the liquid amounts match the recipe. If it's still runny, stir in more cheese, or give it a little time after baking to settle.