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!
Satisfy your sweet tooth with this easy-to-make recipe for Bacon Cheeseburger Mac and Cheese.
1. Info for Bacon Cheeseburger Mac and Cheese
- Cook Time: 1 Hr 0 Min
- Total Time: 1 Hr 0 Min
- Servings: 12
- Calories: 656.47 kcal
2. Ingredients for Bacon Cheeseburger Mac and Cheese
- nonstick cooking spray
- 1 tsp. salt, divided
- 12oz. sharp cheddar cheese, grated
- 8oz. Gouda cheese, grated
- 4oz. American cheese, grated
- ½ medium onion, finely diced
- 12 strips bacon
- 1 lb. short-cut pasta
- 1 lb. lean ground beef
- 1 tsp. garlic powder, divided
- ¼ cup ketchup
- 1 Tbs. yellow mustard
- Black pepper
- 6 Tbs. (84g) unsalted butter
- ½ cup (60g) all purpose flour
- 4 ½ cups whole milk
- ½ tsp. ground mustard
- garlic powder
- salt
- white pepper
3. Directions:
- Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Lay two sheets of paper towels on a large plate. Set aside.
- Bring a large pot of water to a boil and add the salt.
- Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gouda, and American cheeses. Set aside.
- Finely dice the onion. Set aside.
- Finely chop the bacon. Set aside.
- Preheat the oven to 375°F.
- Set a large saute pan over medium-high heat. Add the bacon and cook until browned and crispy.
- Use a slotted spoon or spatula to transfer the bacon pieces to the paper towel-lined plate. Remove all but 1 tablespoon of bacon fat from the pan, then return the pan to the stove.
- Add the elbow macaroni to the pot of boiling water. Cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
- Add the diced onion to the pan used to cook the bacon. Saute until translucent, 5-6 minutes.
- Add the ground beef to the pan with the onions. Cook until browned, 4-5 minutes.
- Reduce the heat to medium. Add the garlic powder, ketchup, yellow mustard, salt, and black pepper. Stir to combine.
- Add the bacon to the beef mixture and continue to cook for 1 minute. Remove the pan from the heat, and set aside.
- In a large pot over medium heat, melt the butter.
- Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
- Slowly stream the milk into the pot while continuing to whisk. Cook the mixture, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
- Once bubbling, turn off the heat. Add the ground mustard, garlic powder, salt, and pepper.
- Add the cheeses to the pot a handful at a time, whisking slowly after each addition.
- Once the sauce is smooth, add the drained pasta noodles and beef mixture to the pot. Stir until combined.
- Pour the pasta into the prepared baking dish.
- Bake the mac and cheese on middle rack of oven until bubbling at the edges, 25-28 minutes.
- Check to see that mac and cheese is done. Remove from oven or add time as needed.
- Allow mac and cheese to rest for 15-20 minutes before serving. Serve with ketchup, if desired.