Macarrones con queso y pastel de carne al horno.

Ingredients

1 cup of ketchup
1 cup of Sweet Baby Ray’s barbecue sauce with hickory and brown sugar flavor.
2 pounds of lean ground beef
30 Ritz crackers
2 ounces of Lipton onion soup mix
2 huevos
3 cups of macaroni pasta
2 cups of milk
10.5 ounces of cheddar cheese soup concentrate
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of powdered garlic
1 tablespoon of powdered onion
4 cups of mixed shredded mozzarella and cheddar cheese

Preparation

Heat the oven to 350°F (175°C) before using. Put oil or butter on a baking dish that is 9 by 13 inches in size.

In a bowl, mix the ketchup and barbecue sauce together. Put aside.

In a big bowl, put the ground beef. Crush Ritz crackers and put them in the bowl. Mix in the Lipton onion soup powder and eggs. Add half a cup of the mixture of ketchup and barbecue sauce.

Combine all the ingredients until they are well mixed. Spread the mixture evenly in the baking dish. Put the rest of the ketchup and barbecue sauce on the top.

Cook in the oven for half an hour. Prepare the macaroni noodles following the instructions on the package, and then remove the water.

In a big bowl, mix milk and cheddar cheese soup until smooth. Sprinkle salt, pepper, garlic powder, and onion powder.

Mix in the cooked macaroni and 2 cups of grated cheese.

Take the meatloaf out of the oven. Pour the macaroni mix on top and spread it out evenly. Put the rest of the cheese on top.

Bake for another 17-20 minutes until the cheese is melted and beginning to turn golden brown. Wait a bit before serving.

Comments:

Choose the cheese mix you like best.
To make a gluten-free option, use crackers, soup mix, and noodles that do not contain gluten.
This meal can be made in advance and then baked right before it is served.
Try this delicious Mac and Cheese Meatloaf Casserole, great for family meals and get-togethers!