Mac Cheese Meatloaf Casserole (Print Version)
# Ingredients:
01 -
30 crushed Ritz crackers.
02 -
2 lbs of ground beef, lean.
03 -
2 packets (2 oz) of Lipton onion soup mix.
04 -
1 cup of Sweet Baby Ray's barbecue sauce, Hickory & Brown Sugar flavor.
05 -
1 cup of ketchup.
06 -
2 eggs, whole.
07 -
10.5 oz condensed cheddar cheese soup.
08 -
2 cups milk.
09 -
3 cups macaroni pasta.
10 -
1 tbsp of onion powder.
11 -
1 tbsp garlic powder.
12 -
1 tsp black pepper.
13 -
1 tsp salt.
14 -
4 cups shredded cheese blend (mozzarella and cheddar).
# Instructions:
01 -
Set your oven to 350°F, and stir together barbecue sauce with ketchup in a bowl.
02 -
Mix ground beef, eggs, crushed crackers, onion soup mix, and half the sauce blend in a big bowl.
03 -
Grease a 9x13 pan, press the meat mixture into it, and spread the leftover sauce on top.
04 -
Pop the pan in the oven and bake for half an hour.
05 -
Cook macaroni as the package instructions guide you.
06 -
Combine soup with milk and blend it until creamy, then throw in the spices.
07 -
Toss the cooked pasta and 2 cups of shredded cheese with the milk mixture.
08 -
Spread the mac and cheese mixture over your partly baked meatloaf.
09 -
Sprinkle the last 2 cups of shredded cheese across the top.
10 -
Bake for another 17-20 mins until you see the cheese melt and brown slightly.
11 -
Give it a few minutes to cool down before slicing and serving.
# Notes:
01 -
A feel-good meal everyone craves.
02 -
Make it today, eat it tomorrow—it holds up great.
03 -
You can freeze leftovers easily.
04 -
Awesome choice for family-style dinners.
05 -
Leftovers heat up perfectly.