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This cheesy beef mac casserole brings together two dinner favorites in one amazing dish that wins over even the toughest food critics. The flavorful meat base topped with gooey, rich macaroni makes a complete dinner my folks ask for regularly throughout the month.
I came up with this dish when hosting my kids' buddies who all wanted totally different foods. Since then, this casserole has become our trusted fix for making everyone happy while serving up a filling complete meal.
Ingredients
- Lean ground beef: forms the hearty foundation and cuts down on excess fat
- Ritz Crackers: deliver that rich buttery element and ideal consistency that you can't get from plain breadcrumbs
- Lipton onion soup mix: packs major flavor punch without needing tons of separate seasonings
- Sweet Baby Rays BBQ sauce: makes that perfect sweet-tangy topping that browns wonderfully
- Condensed cheddar cheese soup: guarantees your pasta turns out silky smooth every single time
- Shredded cheese blend: gives you that amazing stretch while adding deeper flavor notes
Step-by-Step Instructions
- Prepare the Sauce Base:
- Mix barbecue sauce and ketchup together until well blended. This mixture works twice - first inside the meat and later as that mouthwatering glaze on the meatloaf. The brown sugar in the BBQ sauce turns deliciously caramelized during cooking.
- Create the Meatloaf Mixture:
- Mix the beef with smashed Ritz crackers until they're spread throughout. Add the onion soup mix to give the meat amazing flavor in every bite. Work in eggs and half cup of your sauce blend using hands until mixed but not overhandled. Those crackers keep everything moist while eggs hold it all together.
- Form and Bake Initial Layer:
- Pack the meat mix firmly into your dish making it level throughout. Spread remaining sauce across the top smoothly. Bake for 30 minutes so the meat cooks partway before adding the mac topping.
- Prepare the Macaroni Mixture:
- Boil macaroni until slightly firm since it'll cook more in the oven. Stir milk and cheese soup together until smooth. Sprinkle in seasonings and gently mix in the pasta and half your cheese. This makes a smooth sauce that wraps around each noodle.
- Assemble and Bake Final Dish:
- Spoon the mac mixture over your partly cooked meatloaf to make a clear second tier. Sprinkle remaining cheese on top and put back in the oven. Look for golden brown edges and bubbling cheese which shows it's done just right.
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My children always argue over who gets the edge pieces where the cheese gets super crispy and the sauce turns extra tasty. I've started using two smaller dishes instead of one big one so everyone can have their favorite part.
Make Ahead Instructions
This dish works great for planning ahead. You can do everything up to adding the mac layer but stop before the final cooking step. Wrap it tight with foil and keep in the fridge for up to a day. When you're ready to eat, let it sit out for half an hour then bake for 25-30 minutes until it's hot throughout and the cheese is bubbly.
Creative Variations
Go for an Italian twist by using seasoned Italian ground beef or turkey, putting down marinara instead of BBQ sauce, and picking provolone and mozzarella for your cheeses. Or try a southwest version with taco spices in the meat, some salsa instead of part of the sauce, and pepper jack in your cheese mix. These changes keep the same cooking method but totally switch up the flavors.
Serving Suggestions
This filling casserole goes really well with simple green veggies like oven-roasted broccoli or a crisp garden salad with tangy dressing. The sharp, zingy notes from a side salad help cut through the rich creamy parts of the main dish. For a truly indulgent meal, add some garlic bread with butter to soak up any extra sauce.
Storage and Reheating
Keep any leftover portions covered in the fridge for up to 4 days. For the best results when warming up, cover with foil and heat in a 325°F oven for around 20 minutes until hot all the way through. If you're using a microwave, cover it loosely and warm at 70% power, checking it each minute so the pasta doesn't get rubbery. The dish actually tastes better the next day as the flavors mingle overnight.
Common Recipe Questions
- → Can I make this dish ahead and cook later?
You can totally put everything together early and keep it in your fridge. Just pop it in the oven when you're ready to eat for the freshest taste.
- → What works instead of Ritz Crackers?
You can swap in regular saltines, any kind of breadcrumbs, or gluten-free crackers if you don't have Ritz on hand.
- → How do I make a gluten-free version?
Just swap out regular items for gluten-free crackers, a gluten-free onion soup mix, and your favorite gluten-free pasta.
- → Can I switch up the cheese types?
Definitely! Try whatever cheeses you love—Monterey Jack, Gouda, or Colby will all work great and give your casserole a personal touch.
- → What's the best way to keep leftovers?
Put any extras in a sealed container and keep them in your fridge for up to 3 days. Warm them up in your microwave or oven before you eat them again.