Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian
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
INSTRUCTIONS:
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a medium mixing bowl, combine the ketchup and barbecue sauce. Set aside.
In a large mixing bowl, add the ground beef. Crush Ritz Crackers and add to the bowl. Add the Lipton onion soup mix and eggs. Pour in 1/2 cup of the ketchup and barbecue sauce mixture.
Mix all ingredients together until fully combined. Press the mixture evenly into the baking dish. Spread the remaining ketchup and barbecue sauce on top.
Bake for 30 minutes. Cook the macaroni noodles according to package directions, then drain.
In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Add salt, pepper, garlic powder, and onion powder. Stir in cooked macaroni and 2 cups of shredded cheese.
Remove the meatloaf from the oven. Pour the macaroni mixture on top and spread evenly. Sprinkle the remaining cheese on top.
Bake for an additional 17-20 minutes, until the cheese is melted and starting to brown. Let sit for a few minutes before serving.
NOTES:
Customize the cheese blend to your preference.
For a gluten-free version, use gluten-free crackers, soup mix, and noodles.
This dish can be prepared ahead of time and baked just before serving.
Enjoy this comforting Mac and Cheese Meatloaf Casserole, perfect for family dinners and gatherings!