Mac and Cheese Meatloaf Casserole
A delicious blend of mac and cheese and meatloaf, perfect for a comforting family meal.
Equipment
- Instant Pot
- Baking dish
- mixing bowl
- potato masher
Ingredients
- 15 pieces Ritz crackers
- 1 pound lean ground beef (I used 90/10)
- 1 oz onion soup mix (1 packet)
- 1 piece egg
- 0.25 cup ketchup
- 0.5 cup bbq sauce divided
- 2 cups water
- 8 oz elbow macaroni noodles
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon pepper
- 0.5 cup milk
- 2 cups shredded sharp cheddar cheese divided
Instructions
- Preheat oven to 350° F.
- Add Ritz crackers to a medium mixing bowl and smash until they are crumbs.
- Add in the beef, onion soup mix, egg, ketchup and ¼ cup of bbq sauce. Mix well with clean hands.
- Pat the mixture into an 8×8 inch baking dish.
- Bake for 30 minutes.
- While meatloaf is baking make the mac and cheese in the Instant Pot. Pour 2 cups water into Instant Pot. Sprinkle in the macaroni. Add in the butter, kosher salt, onion powder, garlic powder and pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Stir in the milk and 1 ½ cups of the cheese.
- Once the meatloaf is done baking remove it from the oven. Spread remaining ¼ cup of bbq sauce over the top of meatloaf. Scoop the macaroni and cheese over the top. Sprinkle the remaining ½ cup of cheese on top the macaroni. Bake for 15 minutes.
- Serve and enjoy!
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 300mgIron: 2mg
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