Mac and Cheese Meatloaf Casserole That Brings Everyone to the Table

Growing up, Mama Lou used to say, “If you’re feeding the soul, start with cheese and love.” And that’s exactly what this Mac and Cheese Meatloaf Casserole does. It’s the kind of dish that hushes a busy kitchen, draws everyone in, and makes the table feel a little more like home. A bubbling, cheesy bake with hearty meatloaf tucked underneath—this one never made it to leftovers when I was a kid.

I first made this for my sister Ouma during one of those long, rainy Saturdays when we couldn’t agree on what we were craving. She wanted meatloaf, I wanted mac and cheese. We settled the old-fashioned way—by combining both. The result was this casserole: rich, savory, and filled with the kind of comfort that lingers well after the last bite.

“Sofia, this tastes like Sunday at Mama Lou’s,” Ouma whispered after the first forkful. And just like that, it became a family favorite.

Why You’ll Love This Mac and Cheese Meatloaf Casserole

• Perfect for weeknight dinners or potlucks.
• Kid-approved, adult-devoured.
• Combines two comfort food classics into one dish.
• Easy to make ahead and reheat.

Ingredients

Steps

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large bowl, mix the ground beef, ½ cup ketchup, ½ cup barbecue sauce, crushed Ritz crackers, onion soup mix, diced sweet onion, and eggs. Use your hands—it’s messy, but worth it.
3. Press the meat mixture evenly into the prepared dish. Bake uncovered for 25 minutes.
4. Meanwhile, cook the elbow macaroni according to package directions. Drain and set aside.
5. In a large saucepan, combine the cheddar cheese soup, milk, garlic salt, pepper, and the remaining ketchup and barbecue sauce. Stir in 1 cup each of cheddar and mozzarella cheese until melted and creamy.
6. Add the cooked macaroni to the cheese sauce and stir gently to coat.
7. Remove the meatloaf from the oven. Spread the cheesy macaroni mixture over the top evenly.
8. Sprinkle the remaining shredded cheeses on top. Return to the oven and bake for another 20 minutes, or until bubbly and golden.

Mama Lou always said, “Let the cheese tell you when it’s done—it’ll bubble up and smile at you.”

Nutrition Facts

Tips From My Kitchen to Yours

• If your meatloaf shrinks a little in the oven, don’t worry—it makes room for that creamy pasta topping.
• Crushing the Ritz crackers in a zip-top bag with a rolling pin is a great job for little helpers in the kitchen.
• Add a dash of hot sauce to the cheese sauce if you like a little kick. Ouma always did!

This casserole is more than just dinner. It’s a memory. A comfort. A little piece of Mama Lou’s table, baked into every cheesy, meaty bite. In our house, it always brings silence—followed by second helpings and happy hearts.

Serving Suggestions

When I serve this Mac and Cheese Meatloaf Casserole, I like to keep the rest of the plate simple. A crisp green salad with a tangy vinaigrette cuts through the richness beautifully, and a few slices of warm garlic bread are perfect for scooping up the cheesy edges that get just a little crispy at the pan’s sides.

Sometimes, when we’re all gathered at Mama Lou’s old farmhouse table, I bring out a jar of her bread-and-butter pickles. That sweet-and-sour bite against the creamy casserole is a taste of my childhood in every forkful.

Perfect Drink Pairings

• Red Wine: A medium-bodied red like Merlot brings out the deep flavors in the meatloaf and cheddar blend.
• Sweet Iced Tea: A Southern classic that Mama Lou served with nearly every meal, its gentle sweetness complements the barbecue sauce beautifully.
• Sparkling Apple Cider: Great for kids and adults alike—it refreshes the palate between bites of cheesy goodness.

Storage and Reheating Tips

One of the best parts of this casserole? It tastes even better the next day. The flavors deepen, the cheese soaks into the meat—it’s magic.

• To Store: Let the casserole cool completely, then cover tightly with foil or transfer to airtight containers. It’ll keep in the fridge for up to 4 days.
• To Reheat: Warm individual portions in the microwave for 1-2 minutes, or reheat in the oven at 350°F for about 15 minutes, covered with foil to keep it moist.

“We used to sneak forkfuls straight from the fridge,” Ouma confessed once. “Cold mac and cheese and meatloaf hits differently after midnight.” I couldn’t agree more.

FAQs About Mac and Cheese Meatloaf Casserole

One Last Bite of Home

Every time I make this Mac and Cheese Meatloaf Casserole, I picture Mama Lou standing in her kitchen, humming with her apron dusted in flour and her eyes warm with love. This dish carries that spirit. It’s not just a recipe—it’s a connection. A way to gather, remember, and savor the kind of food that fills more than just your belly.

So whether you’re feeding a big family, bringing a dish to a friend in need, or simply craving something hearty on a quiet night, I hope this casserole finds a place in your kitchen—and your story.

Mac and Cheese Meatloaf Casserole

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A hearty fusion of two comfort food classics, this Mac and Cheese Meatloaf Casserole combines savory meatloaf with creamy, cheesy macaroni, baked to perfection for a family-friendly meal.

• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

Ingredients

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Meatloaf Layer

• 2 lbs lean ground beef
• 30 Ritz crackers, crushed
• 1 packet (2 oz) Lipton onion soup mix
• ½ cup diced sweet onion
• 2 eggs
• ½ cup ketchup
• ½ cup barbecue sauce

Mac and Cheese Layer

• 3 cups elbow macaroni
• 2 cups whole milk
• 2 cans (10.5 oz each) condensed cheddar cheese soup
• 1 tsp garlic salt
• 1 tsp pepper
• 2 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese

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Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Prepare Meatloaf Mixture: In a large bowl, combine ground beef, crushed Ritz crackers, onion soup mix, diced sweet onion, eggs, ½ cup ketchup, and ½ cup barbecue sauce. Mix thoroughly until well combined.
3. Form Meatloaf Base: Press the meat mixture evenly into the prepared baking dish to form the base layer.
4. Bake Meatloaf: Place the dish in the preheated oven and bake uncovered for 25 minutes.
5. Cook Macaroni: While the meatloaf is baking, cook the elbow macaroni according to package instructions. Drain and set aside.
6. Prepare Cheese Sauce: In a saucepan, combine condensed cheddar cheese soup, whole milk, garlic salt, and pepper. Stir over medium heat until smooth and heated through.
7. Combine Macaroni and Cheese: Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
8. Layer Mac and Cheese: Remove the meatloaf from the oven. Spread the macaroni and cheese mixture evenly over the meatloaf layer.
9. Add Cheese Topping: Sprinkle shredded cheddar and mozzarella cheeses over the top of the macaroni layer.
10. Final Bake: Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
11. Rest and Serve: Allow the casserole to rest for 5 minutes before slicing and serving.

Notes

• For a spicier kick, add a dash of hot sauce to the cheese sauce.
• Substitute ground turkey for a leaner meatloaf option.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Freeze portions for up to 2 months; thaw in the refrigerator before reheating.

• Author: Chef Sofia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main-course
• Method: Baking
• Cuisine: American
• Diet: Halal

Nutrition

• Serving Size: 1 slice
• Calories: 620
• Sugar: 6g
• Sodium: 1058mg
• Fat: 34g
• Saturated Fat: 15g
• Unsaturated Fat: 15g
• Trans Fat: 1g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 177mg