1-Preheat the oven to 350°F (175°C).: Lightly grease a 9×13-inch baking dish so your Macaroni And Cheese Meatloaf releases easily.

2-Mix the sauce.: In a bowl, combine 1 cup ketchup and 1 cup hickory & brown sugar barbecue sauce. Set aside so the flavors stay ready for both the meat and the topping.

3-Build the meatloaf mixture.: In a large bowl, gently mix 2 pounds lean ground beef, 30 crackers, crushed, 2 ounces onion soup mix, 2 large eggs, and half of the ketchup-barbecue sauce mixture. Mix just until combined, because overmixing can make meatloaf tough.

4-Shape and sauce the loaf.: Press the meat mixture into the greased 9×13-inch dish. Spread the remaining sauce over the top so you get that classic glossy finish.

5-Start the bake.: Bake for 30 minutes. This gives the meatloaf time to set before you add the mac and cheese layer.

6-Cook the macaroni noodles.: Cook 3 cups macaroni noodles according to package directions, then drain. If you plan to assemble ahead, let the pasta cool slightly so it doesn’t melt the sauce too quickly.

7-Make the cheese sauce.: In a bowl, whisk together 2 cups milk, 10.5 ounces condensed cheddar cheese soup, 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder until smooth. Stir in the cooked macaroni and 2 cups of the shredded mozzarella and cheddar cheese blend.

8-Add the mac and cheese layer.: Remove the meatloaf from the oven and spread the mac and cheese mixture evenly on top. Try to spread it to the edges for consistent, cheesy slices.

9-Top with more cheese.: Sprinkle the remaining 2 cups of cheese over the mac and cheese layer for maximum melt and a golden finish.

10-Finish baking.: Return to the oven and bake for 17 to 20 minutes, until the cheese is melted and golden brown. If you’re using a deeper dish or your loaf is very thick, you may need a few extra minutes until hot all the way through.

11-Rest and serve.: Let it rest briefly before slicing. This step helps the slices stay neat instead of falling apart.