Macaroni and Cheese Meatloaf Casserole

If you’ve ever had one of those nights where you can’t decide between comfort food classics, this casserole is your answer. It’s the best of both worlds—juicy meatloaf on the bottom and creamy, cheesy macaroni on top. My family always lights up when they see this come out of the oven, and I bet yours will too. It’s hearty, cozy, and just the kind of dish that makes a weeknight feel special.

Ingredients

For the meatloaf base:

• 1/3 cup ketchup
• 1/3 cup barbecue sauce
• 1 lb ground beef (lean or extra lean)
• 12 buttery crackers, finely crushed
• 2 Tbsp dry onion soup mix
• 1 large egg, beaten

For the macaroni & cheese topping:

• 1 1/2 cups elbow macaroni (uncooked)
• 1 cup whole milk
• 1/2 can condensed cheddar cheese soup (about 5 oz)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheese (a mix of cheddar and mozzarella works beautifully), divided

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9-inch square baking dish and set aside. Bring a medium pot of salted water to a boil for the pasta.
2. In a small bowl, stir the ketchup and barbecue sauce together. Reserve half for topping.
3. In a mixing bowl, combine the ground beef, cracker crumbs, onion soup mix, egg, and half of the ketchup-barbecue sauce blend. Mix gently until just combined—don’t overwork it. Spread evenly into the prepared baking dish. Top with the reserved sauce mixture.
4. Bake uncovered for 30 minutes.
5. While the meatloaf bakes, cook the macaroni according to package directions. Drain, rinse briefly with cold water, and drain again.
6. In a large bowl, whisk together the milk and condensed cheddar soup. Stir in the garlic powder, onion powder, salt, and pepper. Fold in the cooked macaroni along with half of the shredded cheese.
7. After 30 minutes, remove the meatloaf from the oven. Spread the macaroni mixture over the top, then sprinkle with the remaining cheese.
8. Return to the oven and bake for 20–25 minutes, until the cheese is melted and bubbly around the edges.
9. Let the casserole rest for 5 minutes before slicing and serving.