Preheat your oven to 350°F. In a medium mixing bowl, crush the Ritz crackers into crumbs. Combine the ground beef, onion soup mix, egg, ketchup, and ¼ cup of BBQ sauce, mixing thoroughly with your hands. Press the mixture into an 8×8 inch baking dish and bake for 30 minutes.

While the meatloaf bakes, prepare the mac and cheese in the Instant Pot. Add 2 cups of water, macaroni, butter, kosher salt, onion powder, garlic powder, and pepper to the pot. Secure the lid, ensuring the valve is set to sealing, and cook on manual/pressure for 3 minutes. After cooking, let it sit for 10 minutes before venting. Stir in the milk and 1 ½ cups of cheese.

Once the meatloaf is finished, take it out of the oven and spread the remaining ¼ cup of BBQ sauce on top. Layer the macaroni and cheese over it, then sprinkle the remaining ½ cup of cheese on top. Bake for an additional 15 minutes.