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This bacon cheeseburger macaroni is a cozy, family-friendly skillet dinner that delivers all the flavors of a classic cheeseburger in a creamy, comforting pasta dish. It comes together quickly and uses a combination of Cheez Whiz and sharp cheddar for a smooth sauce that coats every bite.
Crispy bacon, sautéed onions, and savory ground beef pack in plenty of flavor, while evaporated milk or half-and-half keeps the sauce rich without being heavy. It’s a comforting weeknight dish you’ll want to make again and again.
What You’ll Like About This Dish
Fast and easy. Ready in about 30 minutes with simple steps.
Cheeseburger flavor. Cheez Whiz + cheddar makes a nostalgic, ultra-creamy sauce.
One-skillet convenience. Minimal cleanup and perfect for weeknights.
Kid-approved. Familiar flavors and tender pasta make it a family favorite.
Ingredient Notes
- Elbow macaroni: Classic shape that holds the creamy sauce well; shells or rotini also work.
- Ground beef: Lean beef browns quickly and keeps the dish from becoming greasy.
- Onion: Adds savory depth to balance the cheese.
- Bacon: Provides smoky, salty flavor—cook extra for topping if you like.
- Cheez Whiz + cheddar: The combination keeps the sauce smooth but still sharp and cheesy.
- Evaporated milk or half-and-half: Adjust for creaminess.
- Garnish: Chives or parsley add color and freshness.
Steps to Make Easy Bacon Cheeseburger Macaroni
- Cook the macaroni until al dente and drain.
- Brown the ground beef in oil; add onion and cook until tender.
- Stir in the bacon, Cheez Whiz, cheddar, and evaporated milk until smooth.
- Add the cooked macaroni and toss to coat evenly.
- Taste and adjust seasonings; garnish and serve hot.
Tips
- Add a splash more milk if the sauce thickens as it sits.
- For a richer finish, stir in a spoonful of cream before serving.
- Dice dill pickles or add pickle relish for a true “burger” twist.
Recipe Variations
- Make it spicy. Add diced jalapeños, pepper jack cheese, or a pinch of cayenne.
- Swap the meat. Use ground turkey or chicken instead of beef.
- Use different pasta. Shells, rotini, or cavatappi hold sauce beautifully.
- Add vegetables. Stir in peas, corn, or sautéed mushrooms for extra texture.
- Boost the flavor. Add a dash of Worcestershire or mustard for a cheeseburger-style punch.
Serving Suggestions
- Serve with a crisp green salad to balance the richness.
- Pair with garlic bread or Texas toast.
- Add classic cheeseburger toppings like diced pickles or sliced scallions.
- Choose roasted vegetables for a simple side.
- Top each serving with extra bacon crumbles or chopped pickles for even more cheeseburger flavor.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce.
Freeze: Freezing is not recommended due to the creamy sauce.
Easy Bacon Cheeseburger Macaroni
Ingredients
- 5 strips bacon
- 1 tbsp kosher salt for the pasta water
- 8 ounces elbow macaroni, about 2 cups uncooked
- 1 pound ground beef
- 1 cup chopped onion
- 1 ½ cups Cheez Whiz
- 1 cup shredded cheddar cheese
- 1 cup evaporated milk or half-and-half, or more as needed
- Kosher salt and freshly ground black pepper, to taste
- Fresh chopped parsley or chives (optional), garnish
Recommended Equipment
Instructions
- Arrange 5 strips of bacon in a large skillet and place it over medium heat. Cook for 8 to 10 minutes, turning to brown both sides. Turn the heat down to medium-low if it is browning too quickly. Remove the bacon to paper towels to drain. Crumble and set aside.5 strips bacon
- 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.1 tbsp kosher salt for the pasta water | 8 ounces elbow macaroni
- Meanwhile, remove all but 1 tablespoon of the bacon drippings from the large skillet and place it over medium heat. Add the ground beef and cook for about 4 minutes, undisturbed. Break up the beef and add the chopped onion to the skillet. Continue cooking until the beef is no longer pink and the onion is soft and translucent. Drain off and discard excess fat.1 pound ground beef | 1 cup chopped onion
- Stir the crumbled bacon, Cheez Whiz, cheddar cheese, and evaporated milk or half-and-half into the beef and onion mixture. Cook, stirring, until the cheddar and Cheez Whiz melt, forming a sauce. If the sauce seems too thick, add a splash more of evaporated milk or half-and-half.1 1/2 cups Cheez Whiz | 1 cup shredded cheddar cheese | 1 cup evaporated milk or half-and-half
- 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.Kosher salt and freshly ground black pepper | Fresh chopped parsley or chives (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
