Description
This Loaded Bacon Cheeseburger Mac brings together cheesy elbow macaroni, seasoned ground beef, and crispy bacon in one dreamy, crave-worthy casserole. It’s everything you love about a bacon cheeseburger — reimagined as baked mac & cheese. Fast enough for busy weeknights, but comforting enough to serve when you really want to wow your crew. The ketchup and mustard are optional, but oh-so-perfect if you’re after that true burger-style flavor. Bubbly, golden, and deliciously cheesy — this one’s a guaranteed repeat!
Ingredients
1 lb ground beef
2 cups elbow macaroni (uncooked)
1 cup shredded cheddar cheese (plus extra for topping)
6 slices bacon, cooked & crumbled
2 tablespoons ketchup (optional, for burger-style flavor)
2 tablespoons mustard (optional)
1/2 cup milk
1 tablespoon butter
Salt and pepper, to taste
Chopped parsley (optional, for garnish)
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside. -
Brown the Beef:
In a large skillet over medium-high heat, cook the ground beef until fully browned. Season with salt and pepper. Drain off excess grease and remove from heat. -
Make the Cheese Sauce:
In a saucepan over low heat, melt the butter. Stir in the milk, then gradually add shredded cheddar cheese, stirring constantly until melted and smooth. Add ketchup and mustard if using, for that burger-style twist. -
Mix It Together:
Fold the cooked pasta into the cheese sauce until evenly coated. Stir in the browned beef and half of the crumbled bacon. Mix well. -
Bake (Optional but Recommended!):
Preheat oven to 375°F (190°C). Pour the cheesy mac mixture into a greased 9×13-inch baking dish. Top with remaining bacon and extra cheese. Bake uncovered for 15–20 minutes or until bubbly and golden on top. -
Serve:
Garnish with chopped parsley if desired. Serve hot and dig in while it’s melty and delicious!
Notes
Want a little crunch? Sprinkle crushed potato chips or French fried onions on top before baking.
Feeding a crowd? This recipe doubles beautifully—just use a larger pan or two dishes.
Make it ahead: Assemble the mac and refrigerate up to 24 hours before baking. Add a few extra minutes to bake time if chilled.
Lighter option: Swap ground beef for ground turkey or use whole wheat pasta.
Storage: Leftovers keep in the fridge for up to 4 days. Reheat with a splash of milk to keep it creamy.