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mac and cheese meatloaf casserole

Mac and Cheese Meatloaf Casserole

Charlotte Miller
A comforting fusion of creamy mac and cheese layered with hearty meatloaf, creating the ultimate family-friendly casserole that's both easy to prepare and irresistibly delicious.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 430 kcal

Ingredients
  

  • 2 lbs ground beef (80% lean, 20% fat)
  • 30 crushed Ritz crackers
  • 2 beaten eggs
  • ½ cup diced onions
  • ½ cup ketchup
  • ¼ cup barbecue sauce
  • 3 cups elbow macaroni (cooked al dente)
  • 2 cups whole milk
  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 tbsp butter
  • 4 oz cream cheese
  • 1 cup evaporated milk
  • 1 tsp mustard
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup breadcrumbs (optional, for topping)
  • ¼ cup grated Parmesan cheese (optional, for topping)

Instructions
 

Preheat the oven to 375°F (190°C).

    Prepare the Meatloaf Base:

    • In a large bowl, mix ground beef, Ritz crackers, beaten eggs, diced onions, ketchup, and barbecue sauce until well combined.
    • Press the mixture evenly into a 9x13-inch baking dish.
    • Bake for 20 minutes.

    Make the Mac and Cheese:

    • Cook the macaroni according to package instructions until slightly firm (al dente). Drain and set aside.
    • In a pot, melt butter and blend in cream cheese until smooth. Gradually add evaporated milk, stirring continuously.
    • Add shredded cheddar and mozzarella cheeses, mustard, nutmeg, salt, and pepper. Stir until creamy.
    • Combine the cheese sauce with the cooked macaroni.

    Combine and Bake:

    • Remove the meatloaf from the oven and layer the macaroni and cheese over the top.
    • Sprinkle breadcrumbs and Parmesan cheese on top for a crunchy finish.
    • Return to the oven and bake for an additional 25–30 minutes until golden brown.

    Let the casserole cool for 5–10 minutes before serving.

      Notes

      • For extra flavor, add diced bell peppers or grated carrots to the meatloaf mixture.
      • To achieve a golden crust, broil the casserole for 2–3 minutes at the end of baking.
      • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or in the microwave.
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