Mac and Cheese Meatloaf (Print Version)
# Ingredients:
→ Sauces
01 -
1 cup ketchup
02 -
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
→ Meatloaf base
03 -
2 lbs lean ground beef
04 -
30 Ritz Crackers, crushed
05 -
2 oz Lipton onion soup mix
06 -
2 eggs
→ Macaroni mixture
07 -
3 cups macaroni noodles
08 -
2 cups milk
09 -
10.5 oz condensed cheddar cheese soup
10 -
1 tsp salt
11 -
1 tsp pepper
12 -
1 tbsp garlic powder
13 -
1 tbsp onion powder
14 -
4 cups shredded mozzarella and cheddar cheese blend
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
02 -
In a medium mixing bowl, combine the ketchup and barbecue sauce. Set aside.
03 -
In a large mixing bowl, add the ground beef. Crush Ritz Crackers and add to the bowl. Add the Lipton onion soup mix and eggs, then pour in 1/2 cup of the ketchup and barbecue sauce mixture. Mix all ingredients together until fully combined.
04 -
Press the mixture evenly into the prepared baking dish. Spread the remaining ketchup and barbecue sauce mixture on top. Bake for 30 minutes.
05 -
Cook the macaroni noodles according to package directions, then drain.
06 -
In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Add salt, pepper, garlic powder, and onion powder. Stir in cooked macaroni and 2 cups of shredded cheese.
07 -
Remove the meatloaf from the oven. Pour the macaroni mixture evenly on top. Sprinkle the remaining cheese over it. Bake for an additional 17-20 minutes, until the cheese is melted and starting to brown.
08 -
Let the casserole sit for a few minutes before serving.
# Notes:
01 -
Customize the cheese blend to your preference.
02 -
For a gluten-free version, use gluten-free crackers, soup mix, and noodles.
03 -
This dish can be prepared ahead of time and baked just before serving.