Description

This Mac and Cheese Meatloaf Casserole is the ultimate comfort food mashup. Juicy, flavorful meatloaf forms the savory base, while creamy, cheesy macaroni tops it off—baked together into one crowd-pleasing dish. Whether you’re feeding a hungry family or craving a nostalgic, satisfying meal, this casserole brings together two classics in the most delicious way possible.

Ingredients

For the Meatloaf Layer:

2 pounds ground beef
1 cup crushed crackers (like Ritz or saltines)
½ cup diced onion
2 eggs
½ cup ketchup
½ cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper, to taste

For the Mac and Cheese Layer:

3 cups elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper, to taste

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Instructions

Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, combine ground beef, crushed crackers, onion, eggs, ketchup, barbecue sauce, Worcestershire, garlic powder, salt, and pepper. Mix well.
Press the meat mixture evenly into the baking dish. Bake for 30 minutes.
While baking, cook macaroni until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, then slowly whisk in milk until thickened.
Stir in cheddar and mozzarella until melted. Season with salt and pepper.
Mix cheese sauce with cooked macaroni.
Remove meatloaf from oven, drain excess grease, and spread mac and cheese evenly over the top.
Sprinkle extra cheese on top, then bake an additional 15–20 minutes until bubbly and golden.
Let cool slightly before slicing and serving.

Notes

Lighten it up: Use ground turkey or chicken instead of beef.
Add veggies: Mix in grated zucchini or spinach to the meat mixture.
Make it spicy: Add a pinch of cayenne or red pepper flakes to the cheese sauce.
Crunchy topping: Sprinkle breadcrumbs on top for extra texture.
Storage: Refrigerate leftovers for up to 4 days.
Reheating: Microwave individual portions or reheat in oven at 350°F. Add a splash of milk to the mac and cheese if needed.