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Close up of Mac and Cheese Meatloaf Casserole slice with melted cheese and seasoned beef layers

Mac and Cheese Meatloaf Casserole

Emily Wilson
This Mac and Cheese Meatloaf Casserole combines a juicy baked meatloaf base with a rich layer of creamy macaroni and cheese, all finished with melted golden cheese on top. It is a hearty, family friendly comfort food dinner that is perfect for weeknights or Sunday meals. Each slice delivers classic meatloaf flavor paired with cheesy pasta in one satisfying casserole.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 8 pieces
Calories 620 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large mixing bowl
  • Medium mixing bowl
  • Saucepan
  • Whisk
  • Meat thermometer

Ingredients
  

Meatloaf Base

  • 2 pounds lean ground beef
  • 1 cup crushed buttery crackers or breadcrumbs
  • 2 large eggs
  • 1 cup ketchup divided
  • 1 cup barbecue sauce alcohol free, divided
  • 1 packet onion soup mix
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder

Macaroni and Cheese Layer

  • 3 cups dry elbow macaroni
  • 2 cups whole milk
  • 10.5 ounces condensed cheddar cheese soup
  • 2 cups shredded cheddar cheese divided
  • 2 cups shredded mozzarella cheese divided

Instructions
 

  • Preheat oven to 350°F. In a medium bowl, mix ketchup and barbecue sauce until smooth. Set aside.
  • In a large bowl, combine ground beef, crushed crackers, eggs, onion soup mix, salt, pepper, garlic powder, onion powder, and half cup of the sauce mixture. Mix gently until just combined.
  • Press the meat mixture evenly into a greased 9x13 inch baking dish. Spread the remaining sauce over the top. Bake for 30 minutes.
  • While the meatloaf bakes, cook macaroni in salted boiling water until al dente. Drain well.
  • In a large bowl, whisk together milk and condensed cheddar soup until smooth. Stir in 2 cups of the shredded cheese. Add the cooked macaroni and mix until evenly coated.
  • Remove the partially baked meatloaf from the oven. Spread the macaroni and cheese mixture evenly over the top. Sprinkle remaining shredded cheese over the casserole.
  • Return to oven and bake for 18 to 20 minutes, or until cheese is melted and lightly golden. Ensure internal temperature of meat reaches 160°F.
  • Let the casserole rest for 10 minutes before slicing and serving.

Notes

Do not overmix the meat to keep the texture tender. Slightly undercook the pasta since it will continue cooking during the final bake. For a from scratch option, replace condensed soup with a homemade cheese sauce made from butter, flour, milk, and freshly shredded cheddar.
Nutrition Facts:
•Calories: 620 kcal 
•Carbohydrates: 42 g 
•Protein: 38 g 
•Total Fat: 32 g 
•Saturated Fat: 14 g 
•Cholesterol: 145 mg 
•Sodium: 980 mg 
•Potassium: 620 mg 
•Fiber: 2 g 
•Sugar: 12 g 
•Vitamin A: 750 IU 
•Vitamin C: 6 mg 
•Calcium: 420 mg 
•Iron: 4 mg