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Macaroni and Cheese Meatloaf Casserole

Macaroni and Cheese Meatloaf Casserole

This Macaroni and Cheese Meatloaf Casserole is a delightful comfort food family pleaser with rich flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Course main dish
Cuisine American
Servings 4 servings
Calories 400 kcal

Equipment

  • 9-inch square baking dish
  • medium sized mixing bowl
  • large bowl
  • saucepan
  • rolling pin
  • zip lock bag

Ingredients
  

For the meat layer

  • 0.5 cup tomato ketchup
  • 0.5 cup BBQ sauce
  • 1 pound lean ground beef
  • 15 pieces Ritz style crackers
  • 1 ounce dry onion soup mix (½ packet)
  • 1 large free range egg

For the macaroni cheese layer

  • 1.5 cups dry macaroni noodles
  • 1 cup whole milk
  • 0.5 can condensed cheddar cheese soup see note
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 TBS garlic powder (not salt)
  • 0.5 TBS onion powder (not salt)
  • 2 cups mozzarella and cheddar cheese blend divided

Instructions
 

Preparation

  • Preheat the oven to 350°F/180°C/gas mark 4. Butter a 9 inch square baking dish. Set aside. Put a saucepan of lightly salted water on to boil.
  • Place the crackers into a zip lock baggie and crush until fine with a rolling pin.
  • Whisk the tomato ketchup and BBQ sauce together in a medium sized mixing bowl. Remove half and set aside.
  • Crumble the beef into the bowl. Add the cracker crumbs, onion soup mix, half of the sauce mixture and the egg. Mix together gently with a fork until well combined. Dump into your prepared baking dish and pat out evenly. Spread the reserved ketchup/BBQ sauce mixture evenly over top.
  • Bake in the preheated oven for 30 minutes.
  • While the meatloaf base is baking, make your macaroni and cheese. Cook the macaroni noodles in the boiling salted water according to the package directions. Drain well and rinse with cold water. Drain again.
  • Whisk the cheddar cheese soup and milk together in a large bowl. Whisk in the salt, pepper, garlic powder and onion powder. Make sure everything is well combined. Fold in the cooked macaroni and half of the cheese.
  • After the half hour cook time for the meatloaf has finished, remove it from the oven. Pour the macaroni mixture over top, spreading it out evenly. Sprinkle the remaining cheese over top.
  • Return the baking dish to the oven and bake for a further 20 to 25 minutes, until the cheese has melted and the casserole is bubbling around the edges.
  • Leave to sit and settle for about 5 minutes before serving. Delicious!

Notes

If you cannot get the cheddar cheese soup, you can make a simple cheese sauce. Melt 2 TBS of butter in a saucepan. Whisk in 2 TBS of plain flour. Cook for a minute, then slowly whisk in 2 cups (480ml) of milk. Cook, whisking constantly, over medium heat until the mixture bubbles and thickens. Whisk in ¼ of the cheese, stirring to melt the cheese. Whisk in the seasonings. Leave to cool and then fold in the macaroni, and ¼ more of the cheese. Pour on top of the meatloaf, cover with the remaining cheese and bake as above. Alternately you can use half a tin of condensed mushroom soup, undiluted, in the place of the cheddar cheese soup and put together as per the recipe.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 15mg
Keyword casserole, comfort food, Family Meal, macaroni and cheese, meatloaf
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