Bacon-Burger Mac and Cheese

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Bacon-Burger Mac and Cheese Recipe

All the flavors of a bacon cheeseburger come through in each bite of this loaded mac and cheese. You'll never reach for the box again!


  • 1 pound short-cut pasta
  • 12 strips bacon
  • 1/2 medium onion (finely diced)
  • 1 pound lean ground beef
  • 1 teaspoon garlic powder (divided)
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt (divided)
  • black pepper
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 1/2 cups whole milk
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 12 ounces sharp cheddar cheese (grated)
  • 8 ounces Gouda cheese (grated)
  • 4 ounces American cheese (grated)
  • ketchup (for serving)


  1. Preheat the oven to 375° F.
  2. Spray a 9x13” baking dish with cooking spray. Set aside.
  3. Lay two pieces of paper towel over a dinner plate. Set aside.
  4. Using a cheese grater or food processor fitted with a grating attachment, grate the cheddar, gouda, and American cheeses. Set aside.
  5. Finely dice the onion. Set aside.
  6. Finely chop the bacon. Set aside.
  7. Bring a large pot of water to a boil. Add a generous pinch of salt.
  8. Add the noodles to the water. Cook for 9-10 minutes, stirring occasionally, until the pasta is al dente.
  9. Drain the pasta in a large colander, and rinse thoroughly with cold water.
  10. Set a large sauté pan over medium-high heat. Cook the bacon until browned and crispy.
  11. Use a slotted spoon or spatula to transfer the bacon pieces from the pan to the paper towel lined plate.
  12. Pour any remaining bacon fat from the pan, the return to the heat.
  13. Add the diced onion to the pan. Sauté for 5-6 minutes, or until translucent.
  14. Add the ground beef to the pan with the onions. Cook for 4-5 minutes, until browned.
  15. Reduce the heat to medium. Add the ketchup, yellow mustard, garlic powder, ½ tsp. of salt, and black pepper to taste. Stir to combine.
  16. Add the bacon to the beef mixture, and continue to cook for one minute.
  17. Remove the pan from the heat and set aside.
  18. In a large pot over medium heat, melt the butter.
  19. Once melted, add the flour. Whisk to thoroughly combine.
  20. Continue whisking for 1-2 minutes, until the roux turns slightly golden and begins to smell toasty.
  21. Slowly stream the milk into the pot while continuing to whisk.
  22. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
  23. Once bubbling, turn off the heat. Add the ground mustard, paprika, ½ tsp. of salt, and black pepper to taste.
  24. Add the cheese to the pot one handful at a time, whisking slowly after each addition.
  25. Once the sauce is smooth, add the drained pasta noodles and beef mixture to the pot. Stir until combined.
  26. Pour the contents of the pot into the greased baking dish and transfer to the preheated oven.
  27. Bake for 25-28 minutes, until the edges of the casserole are bubbling and the top is slightly browned.
  28. Remove the dish from the oven. Allow it to rest for 15-20 minutes before plating.
  29. Serve with ketchup, if desired.
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NutritionView more



Calories570Calories from Fat350
Total Fat39g60%
Saturated Fat20g100%
Trans Fat
Calories from Fat350
Total Carbohydrate22g7%
Dietary Fiber<1g2%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.