Cheesy Meatloaf Mac (Print Version)
# Ingredients:
01 -
10.5 oz cheddar cheese soup, condensed.
02 -
3 cups elbow macaroni.
03 -
4 cups shredded cheese blend, mozzarella and cheddar.
04 -
30 Ritz crackers, crushed small.
05 -
1 tbsp garlic powder.
06 -
1 tbsp onion powder.
07 -
1 cup Sweet Baby Ray's barbecue sauce, Hickory & Brown Sugar flavor.
08 -
1 cup regular ketchup.
09 -
2 eggs, lightly beaten.
10 -
2 tsp salt and pepper, split equally.
11 -
2 lbs of lean ground beef.
12 -
2 oz packet of Lipton's onion soup mix.
13 -
2 cups whole milk.
# Instructions:
01 -
Turn the oven on to 350°F. Stir barbecue sauce and ketchup in a bowl.
02 -
Mix ground beef, eggs, soup mix, crushed crackers, and half the ketchup-bbq mixture in a big bowl.
03 -
Put the meat loaf mix into a greased 9x13 pan and spread the rest of the sauce evenly on top.
04 -
Bake the meatloaf for about 30 minutes.
05 -
Boil macaroni based on the package directions in a pot.
06 -
Stir the milk and cheese soup together until it's smooth. Sprinkle in the seasonings next.
07 -
Pour the macaroni into the milk mix along with 2 cups of cheese. Stir it all up.
08 -
Spread the mac-n-cheese mix over the semi-cooked meatloaf gently.
09 -
Sprinkle the rest of the shredded cheese (2 cups) on top.
10 -
Bake for another 17-20 minutes until the cheese is bubbling and golden brown.
11 -
Leave it for a few minutes to settle before slicing and serving.
# Notes:
01 -
A comforting dish everyone will love.
02 -
You can prep ahead and reheat easily.
03 -
Keeps great in the freezer for later.
04 -
Perfect for family meals.
05 -
Leftovers warm up perfectly.