Mac and Cheese Meatloaf Casserole

This Mac and Cheese Meatloaf Casserole brings together two ultimate comfort foods in one incredible dish – a flavourful meatloaf base topped with creamy, cheesy macaroni!

If you love hearty, family-friendly dinners like my Cheeseburger French Fry Casserole and Homemade Sausage Rolls, this mac and cheese meatloaf casserole is about to become your new weeknight hero!

There’s something absolutely genius about combining meatloaf and mac and cheese. Instead of making two separate dishes, everything comes together in one pan – the meatloaf stays moist and packed with flavour on the bottom while the mac and cheese gets all golden and bubbly on top.

I first tried this combination on a particularly busy evening when I couldn’t decide between making meatloaf or mac and cheese for dinner. My solution? Make both! The result was this brilliant casserole that’s now on regular rotation in our house. The kids absolutely love it (no surprises there!), and I love how straightforward it is to put together.

The secret to this casserole is the tangy ketchup and barbecue sauce mixture that keeps the meatloaf incredibly moist, plus the creamy cheese sauce that makes the macaroni irresistibly good!

Why You’re Going To Love This Recipe

Two favourites in one – all the comfort of meatloaf and mac and cheese combined in a single dish!
Budget-friendly – uses affordable ingredients like mince, pasta, and cheese to feed a crowd.
Kid-approved – this casserole is basically designed to make children (and adults!) happy.
Perfect for meal prep – makes great leftovers that reheat beautifully throughout the week.
No side dishes needed – the protein and carbs are all in one pan, though you could add a simple salad if you like.
Feeds a crowd – this generous 9×13-inch casserole serves 6-8 people easily.

Jump to:

Why You’re Going To Love This Recipe
Casserole Ingredients
How To Make Mac and Cheese Meatloaf Casserole
Expert Tips
FAQs
Related Recipes

Casserole Ingredients

This mac and cheese meatloaf casserole uses simple, everyday ingredients that come together beautifully!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For the meatloaf base:

Lean ground beef – use 2 lbs of lean mince to avoid excess grease.
Ritz crackers – these add texture and help bind the meatloaf. You could use breadcrumbs or other crackers if needed.
Lipton onion soup mix – this packet of flavour magic adds so much depth to the meatloaf!
Eggs – help bind everything together.
Ketchup and barbecue sauce – I use Sweet Baby Ray’s Hickory & Brown Sugar, but any barbecue sauce works. This mixture keeps the meatloaf moist and adds a lovely sweet-tangy flavour.

For the mac and cheese topping:

Macaroni noodles – standard elbow macaroni is perfect here.
Condensed cheddar cheese soup – this creates an incredibly creamy sauce with minimal effort.
Milk – to thin out the cheese soup to the right consistency.
Shredded mozzarella and cheddar blend – use a good quality cheese for the best melting and flavour. You’ll need 4 cups total!
Seasonings – salt, pepper, garlic powder, and onion powder add extra flavour to the mac and cheese.

How To Make Mac and Cheese Meatloaf Casserole

This casserole takes just over an hour from start to finish, and most of that time is hands-off baking!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1: Prepare the sauce mixture

In a medium bowl, combine the ketchup and barbecue sauce. Mix well and set aside – you’ll use half of this in the meatloaf and the rest as a topping.

Step 2: Make the meatloaf mixture

Place the Ritz crackers in a large ziplock bag and use a rolling pin to crush them into fine crumbs. In a large bowl, combine the ground beef, cracker crumbs, onion soup mix, eggs, and half of the ketchup-barbecue sauce mixture. Use your hands to mix everything together until well combined (this is the best way to ensure even mixing!).

Step 3: Assemble the meatloaf base

Press the meatloaf mixture evenly into a greased 9×13-inch baking dish. Spread the remaining ketchup-barbecue sauce mixture on top of the meat. Bake in a preheated 180°C (350°F) oven for 30 minutes.

Step 4: Prepare the mac and cheese

While the meatloaf is baking, cook the macaroni according to package directions and drain well. In a large bowl, whisk together the milk and condensed cheddar cheese soup until no lumps remain. Add the salt, pepper, garlic powder, and onion powder, then stir in the cooked macaroni. Mix in 2 cups of the shredded cheese.

Step 5: Add the mac and cheese layer

Once the meatloaf has baked for 30 minutes, remove it from the oven. Pour the macaroni mixture evenly over the top of the meatloaf and spread it out. Sprinkle the remaining 2 cups of shredded cheese on top.

Step 6: Finish baking

Return the casserole to the oven and bake for another 17-20 minutes, until the cheese on top is completely melted and just starting to turn golden brown. Let the casserole sit for a few minutes before slicing and serving.

Expert Tips

These tips will help you make the absolute best mac and cheese meatloaf casserole!

Use your hands to mix the meatloaf – it’s the best way to ensure all the ingredients are evenly distributed.
Don’t skip draining the pasta – excess water will make your mac and cheese watery.
Let it rest before serving – give the casserole 5-10 minutes to set after baking so it’s easier to slice and serve.
Crush the crackers finely – this helps them distribute evenly throughout the meatloaf.
Use lean mince – this prevents the casserole from being too greasy.
Whisk the cheese soup well – make sure there are no lumps before adding the pasta.
Add extra cheese on top – if you’re a cheese lover, feel free to add even more shredded cheese to the top layer!
Store leftovers properly – keep in an airtight container in the fridge for up to 3 days.
Freeze for later – this casserole freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of cracker or breadcrumbs?

Absolutely! Regular breadcrumbs, panko breadcrumbs, or even crushed saltine crackers work well in place of Ritz crackers.

What barbecue sauce should I use?

Any barbecue sauce you like will work! I use Sweet Baby Ray’s Hickory & Brown Sugar because I love the flavour, but feel free to use your favourite brand.

Can I make this casserole ahead of time?

Yes! You can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Just add 5-10 minutes to the final baking time if cooking from cold.

Why did my meatloaf fall apart when I cut it?

This can happen if the meatloaf mixture wasn’t mixed well enough or if there wasn’t enough binding (eggs and crackers). Make sure to mix thoroughly with your hands and let the casserole rest for 5-10 minutes before slicing.

What should I serve with this casserole?

This is a hearty, complete meal on its own, but you could serve it with a simple green salad, steamed vegetables, garlic bread, or cornbread if you like.

Can I freeze this casserole?

Yes! Freeze the cooled casserole in an airtight container for up to 3 months. Reheat thoroughly before serving.

Can I use different types of pasta?

While macaroni works best for this recipe, you could use other small pasta shapes like shells or penne if that’s what you have.

Related Recipes

Looking for more hearty, family-friendly casseroles and comfort food dinners?

Cheeseburger French Fry Casserole – another brilliant two-in-one dinner
Chicken Rissoles – quick, easy, and always popular with kids
Homemade Sausage Rolls – perfect for meal prep and freezing
Slow Cooker Apricot Chicken – an easy set-and-forget family dinner

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