Mac and Cheese Burger Casserole (Print version)

Creamy homemade mac and cheese baked with seasoned burger beef, bacon, pickles, and cheddar for a loaded comfort-food dinner.

# Ingredients:

For the pasta and beef

01 - 12 oz (340 g) elbow macaroni
02 - 8 slices bacon, chopped
03 - 1 lb (450 g) ground beef, 80/20 preferred
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 1 teaspoon kosher salt, plus more for pasta water
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon Worcestershire sauce

For the cheese sauce

09 - 4 tablespoons (56 g) unsalted butter
10 - 1/4 cup (30 g) all-purpose flour
11 - 2 cups (480 ml) whole milk, warmed
12 - 1 cup (240 ml) heavy cream, warmed
13 - 2 teaspoons yellow mustard
14 - 2 tablespoons ketchup
15 - 2 cups (225 g) shredded sharp cheddar cheese, divided
16 - 1 1/2 cups (170 g) shredded Monterey Jack cheese

For finishing

17 - 1/2 cup (75 g) chopped dill pickles
18 - 1/2 cup (30 g) panko breadcrumbs
19 - 1 tablespoon (14 g) butter, melted
20 - 2 tablespoons sliced green onions or chopped parsley

# Instructions:

01 - Heat the oven to 375°F. Boil the macaroni in well-salted water for 1 minute less than the package directions. Drain and set aside.
02 - Cook the chopped bacon in a large skillet over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and leave about 1 tablespoon drippings in the skillet.
03 - Add the ground beef and onion to the skillet. Cook for 6-8 minutes, breaking up the meat, until browned and cooked through. Stir in garlic, salt, pepper, and Worcestershire sauce, then drain excess fat.
04 - In a large pot, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in warm milk and cream, then cook for 3-5 minutes until thickened.
05 - Remove the pot from the heat. Stir in mustard, ketchup, 1 1/2 cups cheddar, and all of the Monterey Jack until smooth.
06 - Fold the macaroni, beef mixture, bacon, and chopped pickles into the cheese sauce. Spoon into a greased 9x13-inch baking dish.
07 - Mix panko with melted butter. Sprinkle the casserole with the remaining 1/2 cup cheddar and the buttered panko. Bake for 18-22 minutes until bubbling and lightly browned.
08 - Let the casserole rest for 5 minutes. Sprinkle with green onions or parsley and serve hot.

# Good to know:

01 - Best served hot after a 5-minute rest.
02 - Use block cheese and grate it fresh for the smoothest sauce.
03 - Ground beef should reach 160°F for food safety.

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