A delicious and hearty BBQ Bacon Cheeseburger Mac ‘n’ Cheese Casserole that combines the flavors of a classic cheeseburger with creamy mac and cheese, topped with crispy bacon and BBQ sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound elbow macaroni
1 tablespoon salt (for pasta water)
1 pound ground beef (80/20 or 85/15)
8 slices bacon, cooked and crumbled
1 small onion, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon salt
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup shredded mozzarella cheese
½ cup BBQ sauce
1 teaspoon Dijon mustard
¼ teaspoon cayenne pepper (optional)
6 slices bacon, cooked and crumbled (for topping)
1 cup shredded cheddar cheese (for topping)
¼ cup BBQ sauce, drizzled (for topping)
2 tablespoons chopped green onions (optional, for topping)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni until al dente, according to the package directions. Drain and set aside.
Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, cook the ground beef until browned. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds. Mix in the Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Drain any excess grease and stir in half of the crumbled bacon.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and heavy cream until smooth. Simmer for 3–5 minutes, stirring often, until slightly thickened. Reduce the heat to low and stir in the cheddar, Monterey Jack, mozzarella, BBQ sauce, Dijon mustard, and cayenne until smooth.
Combine the cooked macaroni, beef mixture, and cheese sauce. Pour into a greased 9 × 13-inch baking dish. Sprinkle with the remaining cheddar cheese, top with the remaining crumbled bacon, and drizzle BBQ sauce over the top.
Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Let the casserole rest for 5–10 minutes before serving. Garnish with chopped green onions if desired.
Notes
Store in an airtight container for up to 4 days in the refrigerator.
Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheat by baking at 350°F (175°C) for 15–20 minutes or microwave individual portions until hot.
For extra cheeseburger flavor, add ½ cup diced dill pickles after baking or serve with pickle slices on the side.
For a crispy topping, broil the casserole for 1–2 minutes before serving, watching carefully to prevent burning.