Description
Bacon Cheeseburger Mac & Cheese
Ingredients:
250g elbow macaroni
1 tbsp olive oil
1/2 lb ground beef
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 cup heavy cream
1/2 cup whole milk
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup cooked crispy bacon, crumbled
1 tsp Dijon mustard (optional)
1 tbsp butter
1 tbsp all-purpose flour
1 tbsp chopped parsley (for garnish)
Instructions:
Cook macaroni in salted boiling water until al dente, then drain and set aside. In a skillet, heat olive oil over medium-high heat, add ground beef, and cook until browned. Season with salt, black pepper, garlic powder, and smoked paprika. Remove from heat and set aside. In the same skillet, melt butter and whisk in flour to create a roux. Gradually add milk and heavy cream, stirring constantly until smooth. Mix in Dijon mustard, then add cheddar, mozzarella, and Parmesan cheese, stirring until melted. Combine cooked macaroni, beef, and half of the crumbled bacon into the cheese sauce. Pour into a baking dish, top with remaining cheese and bacon, and broil for 2-3 minutes until bubbly and golden. Garnish with chopped parsley and serve hot. Enjoy!
Step-by-Step Guide
1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and set aside.
2. Brown the Beef: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains. Season with salt, pepper, garlic powder, and smoked paprika. Transfer the cooked beef to a bowl.
3. Make the Cheese Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the milk and heavy cream, whisking constantly until smooth and slightly thickened.
4. Combine and Melt Cheese: Reduce heat to low. Stir in the Dijon mustard. Add the shredded cheddar, mozzarella, and grated Parmesan cheese, a handful at a time, stirring until each addition is fully melted and the sauce is creamy.
5. Assemble and Broil: Add the drained pasta, cooked beef, and half of the crumbled bacon to the cheese sauce. Stir to combine thoroughly. Transfer the mixture to a baking dish. Top with extra cheese and the remaining bacon. Broil for 2-3 minutes until the top is golden and bubbly. Garnish with parsley.
Serving Suggestions
This rich and hearty dish is a meal in itself, but it pairs perfectly with lighter sides to balance the plate. Serve it with a crisp green salad tossed in a vinaigrette, steamed green beans, or garlic bread. For a fun twist, serve it in individual cast-iron skillets straight from the broiler.
How-to Summary
Cook pasta. Brown seasoned beef. Create a roux with butter and flour, then whisk in milk and cream. Melt cheeses into the sauce to create a creamy base. Combine sauce with pasta, beef, and half the bacon. Transfer to a dish, top with more cheese and bacon, then broil until golden. Garnish and serve.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish completely but stop before broiling. Cover and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before broiling as directed, adding a few extra minutes if needed.
What can I use instead of heavy cream? You can substitute with half-and-half or whole milk, but the sauce will be slightly less rich and creamy. Avoid skim milk as it can make the sauce thin.
Can I use a different pasta shape? Absolutely. Cavatappi, shells, or rotini are excellent choices as their shapes hold the cheese sauce well.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of milk, or in a covered oven-safe dish at 350°F until warmed through.
Is the Dijon mustard necessary? It is optional but recommended. The mustard doesn’t make the dish taste mustardy; it acts as an emulsifier and flavor enhancer, cutting through the richness and helping the cheese sauce stay smooth.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will continue to soften in the sauce. Always grate your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make your sauce grainy. When making the roux, cook the flour for a full minute to remove the raw taste. Finally, add cheese to the sauce off the direct heat to prevent it from breaking or becoming oily.
Conclusion
This Bacon Cheeseburger Mac & Cheese is the ultimate comfort food fusion, combining beloved flavors into one irresistible dish. By following the detailed steps and tips, you can easily create a creamy, cheesy, and deeply satisfying meal that is sure to become a family favorite. Enjoy the delicious results of this simple yet impressive recipe.