I first made this Bacon Cheeseburger Mac ’n’ Cheese Casserole on a chilly evening when I wanted something unapologetically comforting, the kind of dish that fogs up the kitchen windows and makes everyone wander in asking, “What smells so good?” As it baked, my kitchen filled with the rich scent of sizzling beef, smoky bacon, and melted cheese, and I knew I was onto something special. When I finally pulled it from the oven, bubbly and golden, I fell in love after the very first bite and it’s been a repeat favorite ever since.
Why You’ll Love This Recipe
You’ll love this recipe because it feels like two comfort foods collided in the best possible way, and when I make it, I always think about how satisfying it is to watch people go back for seconds. You get all the familiar flavors of a classic bacon cheeseburger, but wrapped up in creamy, cheesy macaroni that bakes into a cozy, scoopable casserole. It’s filling, crowd-pleasing, and honestly just fun to eat, especially when you want something indulgent without being fussy.
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef (80/20 works best)
- 8 slices bacon, chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup Monterey Jack cheese, shredded
- ¼ cup cream cheese, softened
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
- Fresh parsley for garnish (optional)
When I make this, I stick close to these ingredients because each one really earns its place, but I’ve played around with substitutions too. Whole milk gives the sauce its richness, and I don’t recommend swapping it for low-fat unless you’re okay with a thinner result. The mix of cheeses matters more than you’d think, because cheddar brings sharpness while mozzarella gives you those irresistible cheese pulls. Don’t skip the ketchup and mustard either, because they’re what really sell that cheeseburger flavor without making the dish taste like fast food.
Equipment Needed
- Large pot for boiling pasta
- Large skillet
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Wooden spoon or spatula
- Colander
I’ve made this with slightly different tools over time, but these are the ones that make it easiest and least stressful. A heavy skillet helps brown the beef and bacon evenly, and a whisk is essential for getting a smooth cheese sauce without lumps. If you don’t have a dedicated saucepan, I’ve made the sauce in a deep skillet before, but I find a saucepan gives me better control and fewer splatters.
Step-by-Step Instructions
I always start by cooking the elbow macaroni in well-salted water until just al dente, because it will continue cooking in the oven later. I drain it and set it aside, resisting the urge to overcook it since mushy pasta can really ruin the final texture. While the pasta cooks, I fry the chopped bacon in a large skillet until it’s crisp, then transfer it to a paper towel-lined plate, leaving that glorious bacon fat behind.(See the next page below to continue…)