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Hearty Mac and Cheese Meatloaf Combo
I whipped this up one cold night when the kids couldn't choose between two favorites. Instead of picking one, we threw meatloaf and mac and cheese together in a single awesome meal. It's now what they ask for most when they want something comforting - a tasty seasoned meatloaf on the bottom with super creamy mac and cheese on top. This dish always brings smiles around our family table.
One Dish That Pleases The Whole Family
What makes this casserole special is how well the layers work together. The tasty meat base goes so well with the cheesy pasta topping. I turn to this when we're rushed on weeknights because it fills tummies and makes everyone happy. And guess what? It tastes even better when you heat it up the day after.
What You'll Need To Grab
- Lean Ground Beef: It gives the best taste without too much fat.
- Barbecue Sauce and Ketchup: Sweet Baby Rays makes the tastiest glaze.
- Ritz Crackers: They give our meatloaf that something extra.
- Lipton Onion Soup Mix: My hidden trick for fantastic flavor.
- Eggs: They bind everything nicely.
- Macaroni Noodles: They form our cheesy top layer.
- Milk and Cheddar Cheese Soup: These make the sauce super smooth.
- Cheddar and Mozzarella Cheese: Because you can't have too much cheese.
- Spices: Basic seasonings that boost all the flavors.
Time To Cook
- Start The Meatloaf:
- Combine your meat mixture, put it in your dish, pour sauce on top and pop it in the oven.
- Boil The Macaroni:
- Get your noodles going while the meat starts cooking.
- Whip Up The Cheese Sauce:
- Mix your smooth cheese sauce and toss with your drained pasta.
- Put It All Together:
- Spread the mac and cheese over your partly baked meatloaf, sprinkle more cheese and bake until it bubbles.
- Dig In:
- Let it sit a bit then cut into this amazing comfort food.
Smart Cooking Tricks
Make sure you flatten the meat mixture evenly for the best outcome. Always shred cheese yourself since it melts way better. Don't overcook your pasta, you want it just tender. Letting it cool slightly before serving means it won't fall apart on plates.
Storing Leftovers
This dish stays good in your fridge for around 3 days or you can freeze it up to 3 months. Warm it up in the oven for the nicest texture though zapping individual portions in the microwave works fine when you're short on time.
Switching Things Up
Try your favorite BBQ sauce or use breadcrumbs instead of Ritz. I sometimes tuck in veggies like cooked onions or bell peppers. Play with different cheeses too - my family goes crazy when I mix sharp cheddar with some Monterey Jack.
What To Serve With It
We love having this with a fresh green salad or some bright steamed broccoli to balance out the richness. Sometimes I'll throw together some buttery garlic bread or warm cornbread too. These simple sides turn an already yummy casserole into a complete meal everyone loves.
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Common Questions
- → Can I prep this dish ahead of time?
Absolutely! Make the beef layer and mac and cheese separately a day early. Store them chilled, then assemble and bake until warmed through with bubbling cheese when you’re ready to eat. Adjust baking time if starting cold.
- → How do I freeze this meal?
This dish can be frozen for up to three months. Let it thaw in your fridge overnight before reheating. To keep the top from drying out, reheat covered with foil. Remove foil for the last few minutes to crisp the cheesy topping.
- → What’s a good swap for Ritz crackers?
You can replace Ritz with crushed saltines, breadcrumbs, or even quick oats. These all do a great job of helping the meatloaf stay moist and bound together. Just use the same amount as the recipe asks for.
- → Why mix barbecue sauce into the meatloaf?
The combo of ketchup and barbecue sauce brings some sweet and tangy flavors. Using Sweet Baby Ray’s Hickory & Brown Sugar adds a smoky taste that boosts the flavor. Adjust the mix to match what you like.
- → Why is my mac and cheese runny?
Mac and cheese usually thickens as it cools slightly after baking. Double-check your measurements for milk and cheese soup. If it’s still too loose, toss in some shredded cheese or let it set a bit longer out of the oven.