Bacon Cheeseburger Casserole (Print version)

A cheesy bacon cheeseburger casserole with ground beef, macaroni, cheddar, mustard, and pickles baked until bubbling.

# Ingredients:

For the casserole

01 - 12 oz (340 g) elbow macaroni
02 - 8 oz (225 g) bacon, chopped
03 - 1 1/4 lb (565 g) ground beef, preferably 85/15
04 - 1 small yellow onion, finely diced
05 - 3 cloves garlic, minced
06 - 1 teaspoon kosher salt, plus more for pasta water
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon smoked paprika
09 - 2 tablespoons tomato paste
10 - 1/4 cup (60 g) ketchup
11 - 2 tablespoons yellow mustard
12 - 1 tablespoon Worcestershire sauce
13 - 3/4 cup (180 ml) beef broth
14 - 1 cup (240 ml) whole milk
15 - 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
16 - 1 1/2 cups (170 g) shredded Monterey Jack cheese, divided
17 - 1/2 cup (75 g) chopped dill pickles, patted dry

For serving

18 - 2 tablespoons sliced green onions or chopped parsley
19 - Extra chopped dill pickles, optional

# Instructions:

01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil the macaroni in salted water until 1 minute shy of al dente. Drain well and set aside.
03 - Cook the chopped bacon in a large skillet over medium heat until crisp, 7-9 minutes. Transfer to a towel-lined plate. Leave about 1 tablespoon drippings in the skillet.
04 - Add the ground beef and onion to the skillet. Cook until the beef is browned and no pink remains, 6-8 minutes. Stir in the garlic, salt, pepper, and smoked paprika for 30 seconds. Drain excess fat if needed.
05 - Stir in tomato paste, ketchup, mustard, Worcestershire sauce, beef broth, and milk. Simmer for 2 minutes, scraping up browned bits from the skillet.
06 - Fold in the cooked macaroni, half the bacon, the chopped pickles, 1 cup cheddar, and 1 cup Monterey Jack. Stir until the cheese starts to melt and the pasta is coated.
07 - Spread the mixture in the prepared baking dish. Top with the remaining cheddar, Monterey Jack, and bacon. Bake for 15-18 minutes, until bubbling at the edges and melted on top.
08 - Let the casserole rest for 5 minutes. Sprinkle with green onions or parsley and serve with extra pickles if you like.

# Good to know:

01 - Best served hot after a short rest so the sauce settles.
02 - Use freshly shredded cheese for the smoothest melt.
03 - Leftovers keep refrigerated for 3-4 days.

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