Bacon Cheeseburger Macaroni Casserole
A comforting and hearty one-pan dish that brings together all the savory elements of a classic bacon cheeseburger—rich beef, creamy cheddar, smoky bacon, tangy relish, and tender elbow macaroni—in a quick stovetop casserole that’s ready in just half an hour.
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Servings: 5
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.
Notes
Avoid overcooking the pasta, as it can soak up too much liquid and yield a dry result. Aim for a saucy consistency by cooking for no more than 15–20 minutes.
Use freshly grated cheese for optimal melting and creaminess—pre-shredded varieties often contain anti-caking agents that inhibit smooth melting.
To make this dish gluten-free, verify that the pasta is labeled as such. Avoid legume-based pastas like chickpea or lentil, as they don’t perform well in one-pot preparations; if using, cook separately to al dente and then combine.
Store leftovers in a sealed container in the refrigerator for up to three days. When reheating, allow the casserole to reach room temperature first, then add a splash of broth or water to bring back the moisture, reheating slowly over medium-low heat or in the microwave.