Macaroni and Cheese Meatloaf Casserole
Ingredients:
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
2 lbs lean ground beef
30 Ritz Crackers
2 oz Lipton onion soup mix
2 eggs
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
4 cups shredded mozzarella and cheddar cheese blend
Directions:
Begin by preheating the oven to 350°F (175°C).
In a medium bowl, mix together the ketchup and barbecue sauce, then set it aside.
In a large bowl, combine the ground beef with crushed Ritz crackers, which can be made by placing them in a Ziploc bag and crushing them with a rolling pin.
Incorporate the Lipton onion soup mix and eggs into the beef mixture, followed by 1/2 cup of the ketchup and barbecue sauce blend.
Thoroughly combine all ingredients using your hands, then press the mixture evenly into a greased 9×13 inch baking dish.
Spread the remaining ketchup and barbecue sauce mixture over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 30 minutes. Meanwhile, cook the macaroni noodles according to the package instructions and drain them.
In a large bowl, whisk together the milk and condensed cheddar cheese soup until smooth.
Add the salt, pepper, garlic powder, and onion powder, whisking until well combined. Stir in the cooked macaroni noodles until they are evenly coated, then mix in 2 cups of the shredded cheese.
After the meatloaf has baked for 30 minutes, remove it from the oven and pour the macaroni mixture over the top, spreading it evenly.
Sprinkle the remaining 2 cups of shredded cheese on top of the macaroni.
Return the dish to the oven and bake for an additional 17-20 minutes, or until the cheese is fully melted and begins to brown.
Allow the casserole to rest for a few minutes before slicing and serving. Enjoy!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Calories: 549 kcal per serving | Serves.
