Mac N Cheese Bacon Cheeseburger Recipe

Boil pasta

Bring 8 cups water to a rolling boil in a large pot; add 1 tsp salt. Add 3 cups elbow macaroni and cook until very al dente (about 7–8 minutes) so it holds up when mixed with sauce and beef. Reserve 1/2 cup pasta cooking water, then drain and set pasta aside.

Make roux

In the same pot over medium heat melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the mixture bubbles and the raw flour smell cooks out (do not brown).

Finish béchamel

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, whisking to remove lumps. Bring to a gentle simmer, whisking frequently, until slightly thickened, about 3–4 minutes.

Add cheeses

Reduce heat to low. Whisk in 2 cups shredded sharp cheddar, 1 cup American cheese, and 2 oz softened cream cheese in batches until melted and smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp hot sauce if using. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water until desired creaminess is reached.

Combine pasta and sauce

Fold the drained elbow macaroni into the cheese sauce until well coated. Keep warm over the lowest heat, stirring occasionally while you prepare the beef and bacon.

Cook bacon

Place 6 slices thick-cut bacon in a cold skillet and turn heat to medium. Cook until crispy, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain. If you like a sweet glaze, sprinkle 1 tsp brown sugar over the bacon in the last minute of cooking and let it caramelize lightly. Reserve 1 tbs bacon fat in the skillet and discard the rest or save for other uses.

Crumble beef

Increase skillet heat to medium-high (use the reserved bacon fat). Add 1 lb ground beef, breaking it up with a spatula. Add 1/2 cup finely diced yellow onion and 1 tsp minced garlic. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp smoked paprika. Cook, stirring and breaking up the meat, until browned and just cooked through, about 6–8 minutes. Drain excess fat if needed, leaving a little for flavor.

Combine beef and bacon

Roughly chop or crumble the cooked bacon and stir it into the browned beef. Taste and adjust seasoning with additional salt or pepper if desired. Remove from heat.

Optional quick sear (for burger character)

If you want a more 'burger' flavor and some caramelized crust, press small handfuls of the cooked beef mixture back into the hot skillet in a single layer, sear for 30–60 seconds per side to develop little crispy bits, then return to the pan and break apart.

Assemble mac & cheese bacon cheeseburger

Fold the beef-and-bacon mixture evenly into the warm mac and cheese until distributed but not completely mashed — you want visible meaty bits. Taste and adjust seasoning.

Plate and garnish

Divide the mac n cheese bacon cheeseburger between 4 bowls (servings below). Top each serving with 1–2 tbs thinly sliced dill pickles, 2 tbs sliced cherry tomatoes or tomato if using, 1–2 tbs sliced green onions, and a few pickled jalapeño slices if you like heat. Sprinkle 1 tsp sesame seeds and 1/4 cup extra shredded cheddar over all, if desired.

Serve

Serve hot. Leftovers keep covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or in a 350°F (175°C) oven covered for 15–20 minutes until warmed through.