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This mashup of mac-n-cheese and meatloaf brings together two family favorites in one amazing meal that'll win over even the toughest critics. The flavorful meat bottom with gooey, creamy pasta on top makes a complete dinner my family asks for regularly twice a month.
I came up with this dish when hosting my kids' friends who all wanted different things for dinner. Now it's our go-to option whenever we need something everyone will eat while still getting a full, satisfying meal.
What You'll Need
- Lean ground beef: forms a hearty foundation without extra grease
- Ritz Crackers: give that buttery taste and perfect consistency you won't get from breadcrumbs
- Lipton onion soup mix: packs tons of flavor so you don't need a cabinet full of spices
- Sweet Baby Rays BBQ sauce: adds that sweet-tangy top layer that browns up nicely
- Condensed cheddar cheese soup: guarantees your mac turns out smooth and creamy
- Shredded cheese blend: melts perfectly while giving more interesting flavor
Cooking Walkthrough
- Mix Your Sauces:
- Stir together ketchup and barbecue sauce until they're completely mixed. This stuff works twice - first in the meat and then as that yummy glaze on top. The Brown Sugar BBQ sauce gets all sticky and caramelized during cooking.
- Get Your Meat Ready:
- Mix the beef with smashed Ritz crackers until they're spread throughout. Add the onion soup mix for flavor in every bite. Throw in eggs and half cup of your sauce mix, using your hands to combine it all without working it too much. The crackers keep things moist while eggs hold everything together.
- Shape and Start Baking:
- Push the meat down firmly in your dish to make it flat. Spread the rest of your sauce across the top smoothly. Bake for 30 minutes first so the meat gets partly cooked before adding the pasta layer.
- Fix the Mac and Cheese:
- Cook your macaroni until it's almost done but still a bit firm. Mix milk and cheese soup until smooth. Add your seasonings and gently stir in the pasta and half the cheese. This makes a silky sauce that covers every noodle.
- Put It All Together:
- Dump the mac mix over your partly-baked meatloaf to make a clear second layer. Sprinkle the rest of the cheese on top and put it back in the oven. Look for golden, bubbly cheese around the edges - that means it's done to perfection.
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The corner pieces always cause arguments in our house because the cheese gets super crispy there and the sauce caramelizes. I've started making two smaller batches instead of one big one so everyone can have their favorite part.
Prep It Early
This dish works great as a do-ahead meal. You can do everything up to putting the mac layer on top before the last baking step. Wrap it up tight with foil and stick it in the fridge for up to a day. When you're ready to eat, let it sit out for 30 minutes then bake for 25-30 minutes until it's hot all the way through and the cheese is bubbling.
Different Ways To Make It
Go Italian by using Italian-seasoned ground meat, adding marinara instead of BBQ sauce, and topping with provolone and mozzarella. For a Mexican twist, add taco seasoning to your meat, use salsa for some of the sauce, and pick pepper jack for your cheese. You'll cook it the same way but get totally different flavors.
What To Serve With It
This filling dish goes great with simple green veggies like roasted broccoli or a fresh garden salad with tangy dressing. The zingy acid in a side salad balances out the rich, creamy casserole. If you want to go all out, add some buttery garlic bread to soak up extra sauce.
Keeping Leftovers
Keep what's left in the fridge, covered, for up to 4 days. To warm it up best, cover with foil and heat in a 325°F oven for about 20 minutes until hot throughout. If you're using the microwave, loosely cover and heat at 70% power, checking every minute so the pasta doesn't get tough. The flavors actually get better overnight, making this one of those unusual meals that tastes better the next day.
FAQs About the Recipe
- → Can I make this dish the day before?
You bet! Just put all the layers together ahead of time and stick it in your fridge. Pop it in the oven when you're ready to eat.
- → What works instead of Ritz Crackers?
Try crushed saltines, plain breadcrumbs, or any gluten-free crackers if you need an alternative.
- → How do I make a gluten-free version?
Switch to gluten-free crackers, check that your onion soup mix has no gluten, and grab some gluten-free pasta.
- → Can I switch up the cheese types?
Go for it! Try Monterey Jack, some smoky Gouda, or even Colby to make it your own.
- → What's the best way to keep leftovers?
Put any extras in a sealed container and keep them in your fridge for up to 3 days. Warm them up in your microwave or oven before eating.