Sometimes you just need something warm and cheesy. This bacon cheeseburger mac is the ultimate comfort meal for your family. It combines a juicy burger with creamy macaroni and cheese. You can have this hearty dinner on the table tonight.
Winter nights call for meals that feel like a warm hug. This recipe delivers big flavors with very little effort. Your kitchen will smell amazing while it bakes in the oven. It is the perfect way to end a long day.
Why This Bacon Cheeseburger Mac Is a Winner
This dish is a total crowd-pleaser for kids and adults. It is ready in 50 minutes from start to finish. You only need simple staples from your pantry and fridge. It makes enough to feed a hungry family of six.
The combination of savory beef and crispy bacon is unbeatable. Adding pickles gives it that authentic deluxe burger taste. It is a budget-friendly meal that feels like a special treat. Your family will definitely ask for seconds of this bake.
Simple Method
The process is very straightforward and beginner-friendly for any cook. You brown the beef and bacon while the pasta boils. Then you make a quick, creamy cheese sauce on the stove. Mix it all together and let the oven work. Even a beginner can master this delicious and cheesy dish.
Ingredients You’ll Need
You likely have most of these ingredients in your kitchen already. Freshly shredded cheese makes the best sauce for this recipe.
- 16 oz dry elbow macaroni
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 8 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, room temperature
- 4 cups sharp cheddar cheese, freshly shredded and divided
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1/2 cup dill pickles, finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 cup panko breadcrumbs
Step-by-Step
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch ceramic baking dish.
- Boil a large pot of salted water. Cook macaroni for 2 minutes less than the package directions for al dente; drain and set aside.
- In a large skillet over medium-high heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 1 tablespoon of fat in the pan.
- Add ground beef and onion to the skillet. Brown until the beef is fully cooked through and onions are translucent. Stir in minced garlic and cook for 60 seconds. Drain any excess rendered fat.
- In a separate heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 2 minutes without browning.
- Gradually whisk in the milk to avoid lumps. Simmer and whisk continuously until the sauce thickens enough to coat the back of a spoon.
- Remove from heat. Whisk in 3 cups of shredded cheddar, ketchup, mustard, Worcestershire sauce, salt, and pepper until the cheese is completely emulsified.
- In a large mixing bowl, combine the cooked macaroni, the beef mixture, chopped pickles, half of the cooked bacon, and the cheese sauce. Fold until the pasta is evenly coated.
- Transfer the mixture to the prepared baking dish. Top evenly with the remaining 1 cup of cheddar cheese, the remaining bacon, and panko breadcrumbs.
- Bake for 20 to 25 minutes until the cheese sauce is bubbling and the breadcrumb topping is golden brown. Let rest for 5 minutes before serving to set the sauce.
Best Ways to Enjoy It
Serve this bake warm with a simple green salad. The fresh greens balance the rich and cheesy flavors. You can also add extra pickles on the side. Gather your family around the table for a cozy night. It is the perfect meal for a snowy evening.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat individual portions in the microwave for two minutes. For a larger batch, use a 350°F oven. Bake for 15 minutes until the cheese is bubbly. This bacon cheeseburger mac tastes great the next day.
Tips for Best Results
- Don’t skip undercooking the pasta by two minutes.
- Avoid using pre-shredded cheese for a smoother sauce.
- Swap ground beef for turkey for a lighter version.
- Cook the bacon ahead of time to save minutes.
- For winter holidays, double the batch for your guests.
- Top with fresh parsley for a bright flavor finish.
- Use room temperature milk to prevent sauce lumps.
- Let the dish rest so the sauce can set.
Ways to Switch It Up
- Use gluten-free pasta and flour for a GF meal.
- Add diced jalapeños for a spicy burger kick.
- Swap cheddar for pepper jack to add more heat.
- Add fresh summer tomatoes on top before serving.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the dish early in the day. Keep it covered in the fridge until dinner time. Add five extra minutes to the baking time. This makes your weeknight dinner even easier to manage.
Can I freeze the leftovers?
This bake freezes very well for up to two months. Wrap it tightly in foil before placing in the freezer. Thaw it in the fridge overnight before reheating. It is a great option for meal prep.
Will my kids like the pickles?
Most kids love the tangy flavor they add to the beef. If they are picky, chop them very small. They blend right into the cheese sauce that way. It gives the dish that classic burger taste.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
Ingredients
- 16 oz dry elbow macaroni
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 8 slices thick -cut bacon, chopped
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 1/4 cup unsalted butter
- 1/4 cup all -purpose flour
- 3 cups whole milk, room temperature
- 4 cups sharp cheddar cheese, freshly shredded and divided
- 1/4 cup ketchu p
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1/2 cup dill pickles, finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 cup panko breadcrumbs
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch ceramic baking dish.
- Boil a large pot of salted water. Cook macaroni for 2 minutes less than the package directions for al dente; drain and set aside.
- In a large skillet over medium-high heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 1 tablespoon of fat in the pan.
- Add ground beef and onion to the skillet. Brown until the beef is fully cooked through and onions are translucent. Stir in minced garlic and cook for 60 seconds. Drain any excess rendered fat.
- In a separate heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 2 minutes without browning.
- Gradually whisk in the milk to avoid lumps. Simmer and whisk continuously until the sauce thickens enough to coat the back of a spoon.
- Remove from heat. Whisk in 3 cups of shredded cheddar, ketchup, mustard, Worcestershire sauce, salt, and pepper until the cheese is completely emulsified.
- In a large mixing bowl, combine the cooked macaroni, the beef mixture, chopped pickles, half of the cooked bacon, and the cheese sauce. Fold until the pasta is evenly coated.
- Transfer the mixture to the prepared baking dish. Top evenly with the remaining 1 cup of cheddar cheese, the remaining bacon, and panko breadcrumbs.
- Bake for 20 to 25 minutes until the cheese sauce is bubbling and the breadcrumb topping is golden brown. Let rest for 5 minutes before serving to set the sauce.
