Mac and Cheese Meatloaf (Print Version)

A hearty blend of macaroni, cheese, and seasoned beef, ideal for comforting family dinners and gatherings.

# Ingredients:

→ Sauce

01 - 240 ml ketchup
02 - 240 ml hickory and brown sugar barbecue sauce

→ Meatloaf Base

03 - 900 g lean ground beef
04 - 30 Ritz crackers, crushed
05 - 56 g onion soup mix
06 - 2 large eggs

→ Macaroni Layer

07 - 340 g dried macaroni noodles
08 - 480 ml whole milk
09 - 298 g condensed cheddar cheese soup
10 - 5 ml salt
11 - 5 ml ground black pepper
12 - 15 ml garlic powder
13 - 15 ml onion powder
14 - 450 g shredded mozzarella and cheddar cheese blend

# Instructions:

01 - Preheat oven to 175°C. Grease a 23×33 cm baking dish.
02 - In a medium bowl, thoroughly mix ketchup and barbecue sauce. Set aside.
03 - In a large bowl, combine lean ground beef with crushed Ritz crackers, onion soup mix, and eggs. Add 120 ml of the ketchup-barbecue mixture and blend until fully incorporated.
04 - Evenly press meatloaf mixture into the prepared baking dish. Spread remaining ketchup-barbecue mixture over the top. Bake for 30 minutes.
05 - While meatloaf bakes, cook macaroni noodles according to package instructions in salted boiling water. Drain well.
06 - In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Mix in salt, pepper, garlic powder, and onion powder. Fold in cooked macaroni and 225 g shredded cheese.
07 - Remove baking dish from oven. Evenly spoon macaroni mixture over baked meatloaf.
08 - Sprinkle remaining 225 g cheese blend on top. Bake an additional 17–20 minutes, or until golden and bubbling.
09 - Let casserole rest for several minutes before slicing and serving.

# Notes:

01 - Allowing the casserole to rest after baking ensures cleaner slices and better layering.