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Cheesy Bacon Cheeseburger Macaroni Crockpot Casserole
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl

Ingredients
  

  • 1 pound ground beef
  • 6 slices bacon
  • 2 cups elbow macaroni
  • 1 onion, diced
  • 2 cups shredded cheddar cheese, divided
  • 1 cup beef broth
  • 1/2 cup milk
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Cook the bacon in a large skillet until crisp. Remove the bacon, drain on paper towels, and crumble it once cool. Leave about 1 tablespoon of bacon fat in the skillet.
  • Add the ground beef and diced onion to the skillet. Cook over medium heat until the beef is browned and the onion is soft. Drain any excess fat.
  • Place the browned beef mixture into the slow cooker. Add the uncooked elbow macaroni, beef broth, milk, ketchup, mustard, garlic powder, salt, and black pepper. Stir until everything is combined.
  • Cover and cook on low for 3 hours, stirring once halfway through to keep the macaroni from sticking.
  • Stir in 1 1/2 cups of the shredded cheddar cheese until melted. Sprinkle the remaining 1/2 cup cheese and the crumbled bacon over the top. Cover and cook for 15 more minutes until the cheese on top is melted.

Notes

Add the bacon at the end so it stays crisp instead of softening during the long cook time. If the mixture looks dry near the end, stir in a splash of warm milk before adding the final cheese. Leftovers reheat well in the microwave with a little extra milk stirred in to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl