
A comforting, family-friendly casserole that layers a seasoned meatloaf base with creamy macaroni and cheese — a generous, crowd-pleasing one-dish meal.

I first made this for a busy weeknight when I wanted comfort food without fuss. Watching the family dig into it — sighs of contentment and requests for seconds — convinced me this needed to be blogged. Over successive batches I learned small adjustments that improve texture: rinsing the pasta after cooking to stop it from sticking, and letting the casserole rest five minutes after baking to set clean slices.
One of my favorite aspects of this dish is how adaptable it is. I’ve served it to kids who begged for seconds and to adults who appreciated the nostalgic flavors. The first time I took this to a potluck, people asked for the recipe repeatedly. Small adjustments — like swapping in smoked gouda or adding a few spoonfuls of Dijon to the meat mixture — can make the casserole feel new each time you make it.
Cool the casserole completely before refrigerating to avoid condensation that can make the topping soggy. Store in an airtight container or cover the baking dish tightly with foil or plastic wrap. Refrigerated portions keep well for up to four days. For freezing, cut into serving-sized portions and wrap tightly in plastic, then place into freezer bags; frozen portions will keep for about three months. To reheat refrigerated portions, bake in a 350°F oven until warmed through, about 15 to 20 minutes; cover loosely with foil if the top is browning too much. For microwaving, heat on medium power in short intervals, stirring or rotating to ensure even heat distribution.
If you cannot find condensed cheddar cheese soup, make a quick béchamel-based cheese sauce: melt 2 tablespoons butter, whisk in 2 tablespoons all-purpose flour and cook for a minute, then slowly whisk in 2 cups milk until thickened. Stir in 1/2 cup shredded cheese and seasonings, then fold into the pasta. For a gluten-free version, use gluten-free crackers for the meat binding and gluten-free pasta. Swap ground beef for ground turkey or plant-based grounds if you prefer; add an extra egg or 2 tablespoons breadcrumbs if the mixture seems loose. For lower sodium, reduce or omit the onion soup mix and season with fresh garlic and onion instead.
Serve this casserole with bright, acidic sides to cut through the richness: a simple arugula salad with lemon vinaigrette, roasted broccoli with garlic, or a tangy coleslaw. For weekend comfort, pair with warm dinner rolls and pickled vegetables. Garnish slices with chopped fresh parsley or chives for color. For a heartier plate, add steamed green beans tossed with toasted almonds or a quick cucumber and dill salad.
This dish is a modern American comfort-food hybrid, combining meatloaf — a 19th-century invention popularized as an economical, family-friendly entrée — with macaroni and cheese, which became a ubiquitous American staple in the 20th century. Layering casseroles that mix starch and protein are classic in American home cooking, designed for efficiency and maximal comfort. Regional variations might include adding barbecue flavors in the South, or swapping cheeses for sharper English cheddars in Northern adaptations.
In winter, boost the dish with roasted root vegetables folded into the macaroni for added warmth and nutrition. In summer, lighten it by using part-skim milk and adding a green pea and fresh herb mix to the pasta for brightness. For holiday tables, top individual portions with a crisp breadcrumb and Parmesan mixture and broil briefly to create a festive golden crust.
Assemble the meat layer a day ahead and keep it covered in the refrigerator. Cook the macaroni and mix it with the sauce just before baking to prevent the pasta from absorbing too much liquid. If making ahead for freezing, assemble the whole casserole, cool, then wrap tightly and freeze; when ready to bake, thaw overnight in the refrigerator and add 5 to 10 minutes to the bake time. Use glass or metal baking dishes suitable for both freezer and oven to simplify transitions.
Whether you’re feeding a family on a weeknight or bringing comfort to a potluck, this casserole is forgiving, delicious, and endlessly adaptable. It’s become one of those recipes I rely on when I want full-flavored comfort with minimal fuss — I hope it becomes a favorite in your home too.
Rinse cooked macaroni briefly under cold water to stop cooking and prevent clumping before mixing with the sauce.
Let the casserole rest for 5 minutes after baking so it sets and slices cleanly.
Use freshly shredded cheese for the best melt; pre-shredded cheese often contains anti-caking agents that affect texture.
If the meat mixture seems loose, add an extra crushed cracker or a tablespoon of breadcrumbs to help bind.
This nourishing macaroni and cheese meatloaf casserole recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Macaroni and Cheese Meatloaf Casserole recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Butter a 9-inch square baking dish and set aside. Bring a saucepan of salted water to a boil for the macaroni.
Place crackers in a zip-top bag and crush finely with a rolling pin or pulse in a food processor until breadcrumb-like.
Whisk 1/2 cup ketchup and 1/2 cup BBQ sauce; remove half for glazing. Crumble beef into the remaining sauce, add crushed crackers, onion soup mix and beaten egg; mix gently and press into prepared dish.
Spread reserved ketchup/BBQ mixture evenly over the meat. Bake in preheated oven for 30 minutes to set and brown the meat layer.
Cook macaroni to al dente in boiling salted water according to package directions. Drain and rinse briefly under cold water to stop cooking, then drain again.
Whisk condensed cheddar soup with 1 cup milk until smooth. Stir in salt, pepper, garlic powder and onion powder. Fold in cooked macaroni and 1 cup of the shredded cheese.
Remove meat base after 30 minutes. Pour macaroni mixture over meat, sprinkle remaining cheese on top, and bake 20 to 25 minutes until cheese melts and casserole bubbles at the edges. Let rest 5 minutes before serving.
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This recipe looks amazing! Can't wait to try it.
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