This is baked macaroni and cheese with the toppings of a bacon cheeseburger. Elbow macaroni is mixed with browned ground beef and a cheddar sauce, topped with more cheddar and crispy bacon, and baked. Pickles, tomatoes, red onion, ketchup and mustard go on after it comes out of the oven.
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The recipe serves 6. It takes 15 minutes to prep and 30 to cook, so about 45 minutes in total.
What Goes in the Dish
The card at the bottom has the full amounts. Here is what each part contributes.
- Elbow macaroni (8 ounces): the base. Cook it by the package instructions, drain it and set it aside.
- Bacon (4 slices, chopped) and ground beef (1 pound): cooked in the same skillet. The bacon grease stays in the pan and gives the beef more depth.
- Garlic powder, onion powder and smoked paprika (1 teaspoon each): with salt and pepper, they season the beef. The onion powder adds a subtle sweetness and the paprika a smoky note.
- Cheddar (2 cups, shredded): 1 1/2 cups go into the sauce and the rest goes on top. A good quality cheddar melts better and tastes better.
- Butter (2 tablespoons), flour (1 tablespoon) and milk (1 cup): these make the cheese sauce. The butter and flour cook into a roux, and the milk turns it into a smooth sauce.
- Pickles, tomatoes and red onion (1/4 cup each), ketchup and mustard (1/4 cup each): the cheeseburger toppings. The pickles bring a tangy crunch, the tomatoes and onion add freshness and bite, and the ketchup and mustard bring sweetness and tang.
From Skillet to Oven
Cook the chopped bacon in a large skillet over medium heat until crispy. Lift it out onto paper towels and leave the grease in the pan. Add the ground beef and brown it, breaking it apart with a spatula, and drain excess fat if there is a lot. Stir in the garlic powder, onion powder, smoked paprika, salt and pepper and cook 2 more minutes.
For the sauce, melt the butter in a saucepan over medium heat, whisk in the flour and cook for 1 minute. Add the milk gradually, whisking until smooth and thickened. Take the pan off the heat and stir in 1 1/2 cups of the cheddar until it melts.
Combine the macaroni, beef mixture and cheese sauce in a large mixing bowl, then move everything to a greased baking dish. Top with the remaining cheddar and the bacon. Bake at 350°F for 15-20 minutes, until the cheese is bubbly and golden. Add the pickles, tomatoes, red onion, ketchup and mustard just before serving.
Tips for Making It Work
- Prep first. Measure the spices, chop the bacon and shred the cheese before you start. The skillet and the sauce are both going at once.
- Adjust the seasoning. For more heat, add extra smoked paprika or some cayenne pepper.
- Make it ahead. Assemble the dish up to the baking stage, refrigerate it, and put it in the oven when you are ready to eat.
- Equipment. A 9×13 inch baking dish suits the recipe, though any oven-safe dish large enough for everything will do. A medium saucepan is enough for the sauce, and a whisk keeps it smooth.
Ways to Change It
- Spicy: add diced jalapeños or a splash of hot sauce to the beef, or top the dish with sliced banana peppers.
- Leaner: ground turkey or chicken can replace the beef.
- Vegetarian: use plant-based ground meat in place of the beef.
- Gluten-free: use gluten-free pasta instead of elbow macaroni.
What to Serve With It
A side salad of mixed greens, cucumbers and cherry tomatoes with ranch or vinaigrette balances the richness. Roasted broccoli, cauliflower or Brussels sprouts with olive oil and seasonings work well too, since roasting brings out their sweetness. To drink, sparkling water or unsweetened iced tea keeps things light.
Nutrition per Serving
A serving has approximately 550 calories, 35 grams of fat (15 grams saturated), 35 grams of carbohydrates, 2 grams of fiber, 4 grams of sugar, 30 grams of protein and 800 milligrams of sodium.
FAQ
Can I make this ahead of time?
Yes. Assemble it in the baking dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate. Bake it as directed when you are ready.
How long do leftovers keep?
Let the dish cool completely, then store it in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave until warmed through.
Can I freeze it?
Yes. After assembling it, cover the baking dish with plastic wrap and then aluminum foil to prevent freezer burn. It keeps for 2-3 months. Thaw it in the refrigerator overnight and bake as usual.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Loaded Bacon Cheeseburger MAC: A Mouthwatering Delight!
Ingredients
Instructions
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on paper towels, leaving the bacon grease in the skillet.
In the same skillet, add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
Stir in garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for an additional 2 minutes.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking continuously until smooth and thickened.
Remove the saucepan from heat and stir in 1 1/2 cups of the cheddar cheese until melted.
Combine the cooked macaroni, beef mixture, and cheese sauce in a large mixing bowl. Stir until well combined.
Transfer the mixture to a greased baking dish and top with the remaining cheddar cheese and crispy bacon.
Bake in a preheated oven at 350°F for 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and top with diced pickles, tomatoes, red onion, ketchup, and mustard before serving.
Notes
For a spicy kick, add diced jalapeños to the beef mixture or top with sliced banana peppers.
You can also substitute ground turkey or chicken for a leaner option.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 550 calories |
| Sugar Content | 4g |
| Sodium Content | 800mg |
| Fat Content | 35g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 20g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 35g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 100mg |