Meatloaf Mac Cheese (Printable Version)

# What You'll Need:

01 - 2 pounds of ground beef, extra lean.
02 - Crush up 30 Ritz crackers.
03 - 2 ounces of Lipton onion soup mix.
04 - Two large eggs.
05 - A full cup of ketchup.
06 - 1 cup of Sweet Baby Ray's Hickory Brown Sugar BBQ sauce.
07 - Three cups of elbow macaroni.
08 - Two cups of milk.
09 - One can of condensed cheddar soup (10.5 oz).
10 - 1 teaspoon of table salt.
11 - 1 teaspoon of ground black pepper.
12 - 1 tablespoon of powdered garlic.
13 - 1 tablespoon of onion powder seasoning.
14 - 4 cups of shredded cheese (mix of mozzarella and cheddar).

# Preparation Steps:

01 - Set your oven to 350°F and grab a bowl to mix together the barbecue sauce and ketchup.
02 - In a big bowl, toss in the ground beef, eggs, crushed crackers, soup mix, and half of the ketchup-BBQ blend.
03 - Push the meat mixture into a greased 9x13 pan, then spread the rest of the sauce mix across the top.
04 - Pop the meatloaf in the oven for 30 minutes.
05 - In the meantime, cook the macaroni noodles based on the instructions on the package.
06 - Whisk together the milk and condensed cheese soup until it’s smooth. Sprinkle in the seasonings as you stir.
07 - Once the macaroni is ready, mix it with the cheese sauce and toss in 2 cups of shredded cheese.
08 - Spread the cheesy macaroni over the partly cooked meatloaf in the pan.
09 - Sprinkle the last 2 cups of shredded cheese across the top.
10 - Bake it for another 17-20 minutes until the cheese melts and starts to crisp up.
11 - Let it sit for a few minutes before digging in.

# Additional Tips:

01 - A go-to dish for cozy meals.
02 - Prep in advance and warm up later.
03 - Freezes like a charm.
04 - Perfect for keeping the whole family satisfied.
05 - Leftovers taste just as good reheated.

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