Easy Bacon Cheeseburger Macaroni

This bacon cheeseburger macaroni is the ultimate comfort food—creamy, cheesy, and loaded with savory flavor. Ground beef, crispy bacon, and tender macaroni are coated in a smooth sauce made from Cheez Whiz and sharp cheddar for the perfect balance of creamy texture and bold cheese flavor. It’s a quick, one-pan meal that comes together in about 30 minutes, making it ideal for busy weeknights.

How to Make Bacon Cheeseburger Mac and Cheese

1. Cook the macaroni until it is al dente, then set it aside.
2. Brown the ground beef with onion in a large skillet until the meat is no longer pink.
3. Stir in crispy bacon, Cheez Whiz, shredded cheddar, and evaporated milk to create a creamy cheese sauce.
4. Toss the cooked macaroni with the sauce until fully coated, then season and serve hot.

Recipe Variations

• Swap the ground beef for ground turkey or chicken for a lighter twist.
• Add a dash of Worcestershire sauce or a spoonful of mustard for an extra burst of burger flavor.
• Stir in diced dill pickles or top with pickled jalapeños for a tangy kick.
• Add a handful of spinach or peas for extra vegetables and color.
• Turn it into a baked casserole by topping with breadcrumbs and extra cheddar, then baking until bubbly.

Serving Suggestions

• Pair with a crisp green salad dressed with a simple vinaigrette.
• Serve alongside roasted or steamed broccoli, green beans, or other vegetables.
• Add a slice of garlic bread or crusty bread for a more filling meal.
• Top each serving with extra bacon crumbles or chopped pickles for even more cheeseburger flavor.

Easy Bacon Cheeseburger Macaroni

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This bacon cheeseburger macaroni is a quick and easy skillet dinner with all the flavors of a classic cheeseburger. A blend of Cheez Whiz and sharp cheddar creates a smooth, cheesy sauce that clings to every bite of pasta, while crispy bacon and sautéed onions add irresistible savory flavor.

• Author: Diana Rattray
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Pasta, Cheese, Ground Beef
• Cuisine: American

Ingredients

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• 8 ounces elbow macaroni (about 2 cups uncooked)
• 1 pound lean ground beef
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 4 strips bacon (cooked, drained, and crumbled)
• 1 1/2 cups Cheez Whiz (about 12 ounces)
• 1 cup (4 ounces) sharp cheddar cheese
• 1 cup evaporated milk or half-and-half (more as needed for creaminess)
• Salt and freshly ground black pepper (to taste)
• Fresh chopped parsley or chives (optional garnish)

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Instructions

1. Cook the pasta: Bring a large saucepan of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain thoroughly and set aside.
2. Cook the beef and onion: In a large skillet over medium heat, heat the vegetable oil. Add the ground beef and cook for about 4 minutes, breaking it up with a spatula.  Add the chopped onion and continue cooking until the beef is no longer pink and the onion is soft and translucent.
3. Add the bacon and sauce ingredients: Stir in the crumbled bacon, Cheez Whiz, cheddar cheese, and evaporated milk or half-and-half. Cook, stirring, until the Cheez Whiz melts into a smooth sauce. If the sauce seems too thick, add a splash more milk.
4. Combine with pasta: Add the drained macaroni to the skillet and toss until evenly coated in the cheesy sauce. Taste and season with salt and pepper as needed. Garnish with chopped parsley or chives, if desired, and serve hot.

Notes

Tip: For an even creamier texture, add a splash of cream or half-and-half before serving, and garnish with extra bacon crumbles or diced pickles for a true cheeseburger twist.

Nutrition

• Serving Size:
• Calories: 657
• Sugar: 10.1 g
• Sodium: 960.5 mg
• Fat: 29.7 g
• Carbohydrates: 54.9 g
• Fiber: 3.3 g
• Protein: 40.6 g

❓ Common Questions

• Can I use regular cheddar instead of Cheez Whiz? Yes! You can replace the Cheez Whiz with an equal amount of shredded cheddar or American cheese. Just add a little extra milk or half-and-half to keep the sauce creamy.
• Does it freeze well? Yes. Cool the macaroni completely, portion it into airtight containers, and freeze for up to 2 months. Reheat gently with a splash of milk to restore the creamy texture.
• What pasta shapes work best? Elbow macaroni is classic, but small shells, rotini, or cavatappi also work well and hold onto the sauce nicely.