There is something deeply comforting about pulling a bubbling Hearty Mac & Cheese Meatloaf Casserole out of the oven. The smell of savory beef, tangy barbecue sauce, and melted cheese instantly makes the kitchen feel warm and familiar. It’s the kind of dinner that brings everyone to the table fast and guarantees clean plates.
This recipe was made for busy home cooks who want maximum comfort with minimal stress. It combines two classic favorites, meatloaf and macaroni and cheese, into one simple baked dish that’s filling, satisfying, and incredibly easy to assemble.
If you love cozy casseroles that feel nostalgic but still crowd-pleasing, this is the recipe you’ll come back to again and again.
Why You’ll Love This Recipe
- Combines two comfort food classics in one dish
- Easy to prep with simple, familiar ingredients
- Perfect for family dinners and leftovers
- Creamy, cheesy, and hearty without being complicated
- Great make-ahead and freezer-friendly option
- Guaranteed crowd-pleaser for kids and adults
Step-by-Step Instructions
Step 1: Preheat the Oven and Make the Sauce
First, preheat your oven to 350°F (175°C). In a bowl, whisk together the ketchup and barbecue sauce until smooth. This sweet and tangy mixture adds moisture and bold flavor to the meatloaf layer.
Step 2: Mix the Meatloaf Base
Next, add the ground beef, crushed crackers, onion soup mix, eggs, and half of the sauce to a large bowl. Gently mix everything together just until combined. Avoid overmixing so the meatloaf stays tender.
Step 3: Form the Meatloaf Layer
Lightly grease a 9×13-inch baking dish. Press the meat mixture evenly into the bottom of the dish, smoothing the surface so it bakes evenly.
Step 4: Glaze and Bake
Spread the remaining sauce evenly over the top of the meatloaf. Place the dish in the oven and bake for 30 minutes. This allows the meatloaf to set and develop flavor before adding the macaroni layer.
Step 5: Cook the Macaroni
While the meatloaf bakes, bring a pot of salted water to a boil. Cook the elbow macaroni until al dente, then drain well. Slightly undercooked pasta works best so it doesn’t get mushy in the oven.
Step 6: Make the Cheese Sauce
In a large bowl, whisk together the milk and condensed cheddar cheese soup until completely smooth. Stir in the salt, pepper, garlic powder, and onion powder for extra flavor.
Step 7: Combine the Mac & Cheese
Add the drained macaroni to the cheese sauce and stir until fully coated. Then fold in half of the shredded cheese, creating a creamy, cheesy mixture.
Step 8: Assemble the Casserole
Remove the meatloaf from the oven. Carefully spread the macaroni and cheese evenly over the top, covering the entire meatloaf layer.
Step 9: Add the Final Cheese Layer
Sprinkle the remaining shredded cheese evenly over the casserole. This creates a golden, melty top that ties everything together.
Step 10: Final Bake
Return the dish to the oven and bake for another 17–20 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
Step 11: Rest and Serve
Finally, remove the casserole from the oven and let it rest for 5–10 minutes before slicing. This helps the layers hold together and makes serving easier.
Tips for Best Results
- Use lean ground beef to avoid excess grease
- Don’t overcook the pasta before baking
- Let the casserole rest before cutting for clean slices
- Shred your own cheese for better melting
- Add vegetables like peppers or spinach for extra nutrition
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it up to 24 hours in advance. Cover and refrigerate, then bake when ready.
Can I freeze mac and cheese meatloaf casserole?
Yes, it freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
What cheese works best for this recipe?
A cheddar and mozzarella blend melts smoothly and adds great flavor, but Colby Jack also works well.
Can I use ground turkey instead of beef?
Yes, ground turkey is a lighter option. Just add a little extra seasoning for flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
