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Mac and Cheese Meatloaf Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 5-6 servings 1x


  • 15 Ritz crackers
  • 1 pound lean ground beef (I used 90/10)
  • 1 (1 oz) packet onion soup mix
  • 1 egg
  • 1/4 cup ketchup
  • 1/2 cup bbq sauce, divided
  • 2 cups water
  • 8 oz elbow macaroni noodles
  • 1 Tbsp butter
  • 1 tsp kosher salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 cup milk
  • 2 cups shredded sharp cheddar cheese, divided


  1. Preheat oven to 350° F.  
  2. Add Ritz crackers to a medium mixing bowl and smash until they are crumbs (I used a potato masher). 
  3. Add in the beef, onion soup mix, egg, ketchup and ¼ cup of bbq sauce. Mix well with clean hands. 
  4. Pat the mixture into an 8×8 inch baking dish.  
  5. Bake for 30 minutes.
  6. 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.
  7. 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. 
  8. 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. 
  9. Serve and enjoy!
  • Category: Beef
  • Method: Instant Pot and Oven