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Cheesy Beef and Macaroni Bake

A comforting dish that combines tender ground beef and al dente macaroni in a rich, cheesy sauce, topped with crunchy Ritz crackers for texture.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 560
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds lean ground beef Can substitute with turkey or chicken.
  • 1 sleeve Ritz Crackers, crushed For topping.
  • 1 packet Lipton onion soup mix
  • 2 large eggs
  • 1/2 cup ketchup Use low-sugar if desired.
  • 1/2 cup Sweet Baby Ray's barbecue sauce
  • 2 cups elbow macaroni Can use whole grain or gluten-free pasta.
  • 1 cup whole milk Use dairy-free alternative if needed.
  • 1 (10.5 oz) can condensed cheddar cheese soup Substitute with dairy-free version if desired.
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 cups shredded mozzarella and cheddar cheese blend Can use reduced-fat cheese if desired.
  • Parsley or paprika for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large mixing bowl, combine the ground beef, crushed Ritz crackers, Lipton onion soup mix, and eggs. Mix well until all the ingredients are perfectly blended.
  3. In a separate small bowl, mix together the ketchup and barbecue sauce, dividing it into two equal portions.
Assembling
  1. Press the rich meat mixture into the bottom of the baking dish, creating a solid base for your cheesy goodness. Spread half the barbecue sauce over the meatloaf.
Baking
  1. Bake for 30 minutes, allowing the savory beef to caramelize and form a delicious crust.
  2. While the bake is cooking, prepare your macaroni according to package directions and drain them to ensure they are al dente.
  3. In a large bowl, whisk together the milk, condensed cheese soup, salt, pepper, garlic powder, and onion powder until creamy and smooth.
  4. Stir in the drained macaroni and 1/2 cup of the cheese blend for that gooey delight.
  5. Now, spread the macaroni and cheese mixture over the meatloaf in the baking dish, and sprinkle with the remaining cheese blend for that dripping, ooey-gooey finish.
  6. Bake for an additional 17-20 minutes or until the cheese is melted and bubbling temptingly at the edges.
  7. Let it rest for 5-10 minutes, garnish with a sprinkle of parsley or paprika, and dive in!

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2-3 months. Consider options for lighter alternatives like turkey or plant-based meats.