Bacon Cheeseburger Macaroni and Cheese

Bacon Cheeseburger Macaroni and Cheese


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


  • nonstick spray
  • 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 (grated)
  • 4 ounces American cheese (grated)
  • ketchup (for serving)


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