Next, I brown the ground beef right in the same skillet, letting it pick up all that smoky flavor from the bacon drippings. I add the diced onion and cook until it turns soft and slightly golden, then stir in the garlic just until fragrant. At this point, I season everything and stir in the cooked bacon, and the mixture already smells incredible and deeply savory.
For the cheese sauce, I melt butter in a saucepan, whisk in the flour, and cook it just long enough to lose that raw flour smell. I slowly pour in the warm milk while whisking, and I’ve learned the hard way that rushing this step leads to lumps. Once it thickens, I lower the heat and add all the cheeses, cream cheese, ketchup, and mustard, stirring until the sauce becomes smooth and velvety.
Finally, I combine the pasta, beef mixture, and cheese sauce, making sure every noodle is coated. I pour everything into a greased baking dish, smooth the top, and bake until it’s bubbling and lightly browned. When I pull it out of the oven, I let it rest for a few minutes so it sets just enough to serve clean slices without falling apart.
Pro Tips for Best Results
I tested this recipe a few different ways, and the biggest lesson I learned was to undercook the pasta slightly. When I didn’t, the casserole came out softer than I liked, and the noodles lost their bite. Trust me, stopping the boil a minute early makes a noticeable difference after baking.
Another thing I learned is that warming the milk before adding it to the roux really helps prevent lumps. The first time I skipped this, I spent way too long whisking out clumps, and it wasn’t fun. Now I just microwave the milk until warm, and the sauce comes together smoothly every time.
I also recommend shredding your own cheese instead of using pre-shredded bags. I’ve tried both, and freshly shredded cheese melts better and gives a creamier sauce. The pre-shredded kind can make the sauce slightly grainy because of the anti-caking agents.
Lastly, let the casserole rest for a few minutes after baking. I know it’s tempting to dig in immediately, but giving it a short rest helps everything settle and makes serving much easier. The flavors also seem to come together even more during that brief pause.
Common Mistakes to Avoid
I made the mistake of skipping the bacon once, thinking it wouldn’t matter much, and I was wrong. The bacon adds a smoky depth that really completes the cheeseburger vibe, so I don’t recommend leaving it out unless you absolutely have to.
Another mistake I’ve made is overbaking the casserole until it dries out. You’re really just looking for bubbling edges and a lightly golden top, not a deeply browned crust. Keeping an eye on it during the last few minutes saves you from a dry result.(See the next page below to continue…)