Hearty, cheesy, and weeknight-fast, this Bacon Cheeseburger Macaroni Casserole packs all the flavors of a classic cheeseburger—crispy bacon, tangy relish, and melty cheddar—in one skillet.
Bite for bite, it’s comfort food that practically cooks itself. You’ll brown beef in smoky bacon drippings, simmer elbow macaroni right in a savory tomato-beef broth, then fold in cheddar so it turns irresistibly gooey. A spoon of Dijon and a touch of sweet pickle relish deliver that true “burger” finish.
Serve it hot from the skillet with a little extra cheddar on top, and watch the cheese blanket melt as you carry it to the table. Leftovers reheat beautifully with a splash of broth for late-night seconds (or tomorrow’s lunch).
Bacon Cheeseburger Macaroni Casserole Ingredients
- Elbow macaroni — Short pasta that cooks right in the sauce for maximum flavor absorption.
- Lean ground beef — Savory base that browns beautifully in bacon fat.
- Bacon — Crispy, smoky bits plus flavorful drippings to start the skillet.
- Yellow onion — Soft sweetness that rounds out the beef.
- Tomato sauce — Rich body and that classic cheeseburger tang.
- Beef broth — Cooks the pasta and builds a silky, starchy sauce.
- Cheddar cheese — Sharp, melty glue that pulls everything together.
- Dijon mustard — Subtle bite that screams “cheeseburger.”
- Sweet pickle relish — A hint of sweetness and acidity in every bite.
- Paprika, black pepper, kosher salt — Warm spice, gentle heat, and balance.
- Green onions (scallions) — Fresh pop for serving.
- Neutral oil — Just a touch to get things going if needed.
Step-by-Step: How to Make This Bacon Cheeseburger Macaroni
- Crisp the bacon. Cook until deeply browned; transfer to a paper towel–lined plate. Pour off half the drippings (keep the rest).
- Brown the beef. Add beef to the skillet and cook, breaking up. Season with paprika and pepper. Stir in the diced onion and cook until translucent.
- Build the sauce. Pour in tomato sauce, beef broth, and Dijon; stir to combine and scrape up the flavorful bits.
- Cook the pasta in the skillet. Stir in dry elbow macaroni. Bring to a boil, reduce heat, cover, and simmer, stirring once or twice, until the pasta is just al dente and the liquid mostly absorbed.
- Make it cheesy. Fold in shredded cheddar, half the bacon, and the relish until the cheese melts. Taste and adjust salt.
- Finish & serve. Scatter remaining bacon and a handful of scallions over the top. If you love an extra-cheesy cap, add more cheddar, cover, and let it melt before serving.
FAQs
Can I use a different pasta shape?
Yes—small shapes like shells, cavatappi, or mini penne work well. Keep the total dry pasta volume similar and cook just to al dente so it doesn’t drink up all the sauce.
How do I make this gluten-free?
Use a sturdy gluten-free elbow that’s labeled good for one-pot cooking. Keep the pasta slightly under al dente and be ready to add a splash more broth as needed.
I don’t have Dijon—what’s a good swap?
Yellow mustard works in a pinch. Start with half the amount, taste, and add more. A teaspoon of Worcestershire also adds “burger” depth.
Can I make it creamier or saucier?
For extra saucy, splash in ¼–½ cup broth near the end. For creamier, stir in a few tablespoons of sour cream or a small splash of milk with the cheese.
Will turkey or pork work instead of beef?
Absolutely. Ground turkey (dark meat preferred) or a 50/50 beef–pork blend both taste great—just don’t skip the bacon; it brings signature smokiness.
Pro Tips for Bacon Cheeseburger Macaroni
- Grate your own cheddar. Fresh-shredded melts smoother than pre-bagged.
- Don’t overcook the pasta. Pull it as soon as it’s al dente; it will keep softening in the hot sauce.
- Season at the end. Cheese, bacon, and broth add salt—taste before adding more.
Perfect Pairings
- Crunchy dill pickles or a quick chopped salad for brightness.
- Roasted broccoli or green beans with lemon to cut the richness.
- Toasted brioche or garlic bread to swipe through the cheesy sauce.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth or water, stirring until creamy again. (Pasta absorbs sauce as it sits—that extra liquid brings it back to life.) Freezing isn’t ideal for texture, but if needed, freeze up to 1 month; thaw overnight and rewarm with added liquid.
Dig in while it’s oozy and hot—the skillet-to-table moment is the best part of this cheeseburger classic.
Bacon Cheeseburger Macaroni Casserole
Ingredients
- ½ pound of lean ground beef
- 3 cups of uncooked elbow pasta
- ½ cup thick-cut bacon finely chopped
- 2½ cups savory beef stock
- ½ cup premium tomato puree
- ½ teaspoon smoked or sweet paprika
- ½ cup finely chopped yellow onion
- ½ teaspoon Dijon or honey-Dijon mustard
- ¼ cup sweet pickle relish
- 1 tablespoon neutral oil for frying
- 1 cup freshly shredded sharp cheddar cheese
- 2 tablespoons thinly sliced scallions
- Ground black pepper as preferred
- Salt optional depending on saltiness of cheese
Instructions
- Warm a large, deep skillet over medium-high flame and add a splash of oil. Sauté the bacon pieces until they become crisp and golden. Remove them onto a plate lined with paper towel to drain excess grease.
- Discard half of the rendered bacon fat from the skillet, keeping the remaining. Add another small drizzle of oil, then brown the ground beef, breaking it into fine crumbles as it cooks. Near the end of browning, mix in the diced onion, paprika, and black pepper. Continue sautéing until the onion becomes translucent.
- Pour in the tomato sauce, beef stock, and Dijon mustard. Stir thoroughly to integrate the ingredients.
- Introduce the dry elbow macaroni to the skillet, cover with a lid, and bring the mixture to a gentle boil. Reduce the heat to a low simmer, give it a quick stir, cover again, and allow it to cook for 15 minutes, or until the pasta reaches desired tenderness.
- Uncover the skillet, stir again, and blend in the shredded cheddar, half of the reserved bacon, and the relish. Stir continuously until the cheese melts and coats everything evenly.
- For an extra cheesy finish, sprinkle a layer of additional shredded cheddar over the top, cover the pan again, and let the cheese melt completely. Garnish with the rest of the crispy bacon and sliced scallions before serving.