Creamy Macaroni Bacon Beef (Printable)
Tender macaroni coated in creamy cheddar sauce with smoky bacon and savory ground beef.
# What You'll Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Meat
02 - 7 oz smoked bacon, diced
03 - 14 oz ground beef
→ Sauce
04 - 3 tbsp unsalted butter
05 - 3 tbsp all-purpose flour
06 - 3 cups whole milk
07 - 9 oz sharp cheddar cheese, grated
08 - 3.5 oz mozzarella cheese, grated
09 - 1 tsp Dijon mustard
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/4 tsp ground black pepper
13 - 1/2 tsp salt, plus more to taste
→ Topping (optional)
14 - 1/2 cup panko breadcrumbs
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp chopped fresh parsley
# Directions:
01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - Boil a large pot of salted water and cook macaroni according to package directions until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook diced bacon until crispy. Remove using a slotted spoon and set aside.
04 - In the same skillet, cook ground beef over medium heat until browned and fully cooked, breaking it apart with a spoon. Drain excess fat.
05 - Melt 3 tablespoons of butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually whisk in whole milk, stirring constantly until smooth. Cook until sauce thickens, about 5 minutes.
07 - Remove sauce from heat and stir in grated cheddar, mozzarella, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth and melted.
08 - In a large bowl, mix cooked macaroni, crispy bacon, ground beef, and cheese sauce until evenly coated.
09 - Grease a 9x13 inch baking dish and transfer the mac and cheese mixture into it.
10 - Mix panko breadcrumbs with melted butter. Sprinkle evenly over the macaroni mixture. Bake for 15-20 minutes until the topping is golden and bubbling.
11 - Sprinkle chopped fresh parsley on top before serving.
# Expert Advice:
01 -
- The bacon and beef transform macaroni and cheese from side dish into a complete, satisfying dinner that feels indulgent without being fussy.
- It comes together in under an hour, making it your secret weapon for nights when you need something that tastes like you've been cooking all day.
02 -
- The sauce needs to be looser than you think when you combine it with the pasta because it tightens as it bakes. If it looks slightly too wet, you're exactly right.
- Don't skip cooking the roux for a full minute; raw flour has a dusty, unpleasant taste that lingers if you rush this step.
03 -
- Grate your own cheese from a block instead of using pre-shredded; the anti-caking agents in pre-shredded cheese prevent it from melting into a truly smooth sauce.
- If your sauce breaks or looks grainy while cooking, strain it through a fine sieve into a clean pan and whisk it smooth over low heat—most grainy sauces can be rescued.